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Cannellini Beans with Tarragon

From scratch cannellini beans with fresh herbs. No-soak method of cooking dried cannellini beans with aromatic vegetables and herbs. The recipe takes approximately 45-90 minutes.
Prep Time3 minutes
Cook Time1 hour 30 minutes
Course: Beans, Side Dish
Keyword: Baked Potato, Green Beans, and Shiitake Mushrooms with Curry Miso Sauce, cannellini beans, tarragon, thyme
Servings: 4
Calories: 179kcal

Ingredients

  • 1 Cup dried cannellini beans rinsed and picked over
  • .5 onion peeled and quartered
  • .5 carrot peeled and halved
  • .5 celery rib cut in half
  • 1 sprig fresh tarragon
  • 1 sprig fresh thyme
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  • In a medium pot add all the ingredients. Pour in enough cold water to cover the beans by about 3 inches.
  • Bring the pot to a simmer over medium heat and then reduce to low. Cover.
  • Cook until beans are tender, about 45-90 minutes.
  • Remove from heat and allow to cool. Discard the vegetables and herbs and store in the cooking liquid. Beans will keep in the refrigerator for 3-5 days

Video

Nutrition

Calories: 179kcal | Carbohydrates: 33g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 15mg | Potassium: 969mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1311IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 6mg