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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Firm yet creamy cooked white beans are a blank canvas. With a mild, subtly sweet flavor they can be made into salads or sides, are excellent additions to soups and stews, add substance to pasta dishes or can be pureed into silky-smooth dips. Cannellini, one of the larger and more common white bean varieties, is our favorite and the type we call for in this recipe, but small white beans such as navy and great northern work, too. Smaller beans require the same soaking, but if pressure-cooking, set the cooking time for 12 minutes, or if slow-cooking, set the cooking time for 6 to 6½ hours. For a few easy ways to use the cooked beans, see the following recipes.
pound (2½ cups) dried cannellini beans (see note), rinsed and drained
Kosher salt and ground black pepper
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