Prep 20 mins
Cook 1 hr 30 mins
From The Best Recipes in the World by Mark Bittman. "One of the most basic, simple, and delicious bean dishes. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn't essential." Prep time does not include soaking time.
- 1⁄2 lb dried white beans, rinsed and picked over or 1 (14 1/2 ounce) can cannellini beans
- 1 teaspoon minced fresh thyme leaves or 1⁄2 teaspoon dried thyme or 1 tablespoon minced fresh sage or 1⁄2 teaspoon dried sage, to taste
- salt, to taste
- black pepper, to taste
- 2 teaspoons garlic, minced
- 2 tablespoons extra virgin olive oil, to taste
- If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
- Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
- If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.).
Very simple side, a great idea for vegetarians having a starchy main dish. I had it along side risotto, and my husband actually said, "Can you make this every day?"
This is very good. I think the garlic needs to cook longer - it was overpowering. We had this over brown rice. Tasty, filling & yummy! And crazy easy to make!! Made for My 3 Chefs 6/08.