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Cannellini beans simmered until creamy and tender with garlic and herbs can be used in a multitude of ways. Plain, they make a delicious side dish to braises and roasts. Or add them to a sauté of hearty greens, such as kale or chard. Dress them with a vinaigrette and toss with baby spinach or arugula and shaved fennel to make a salad. To turn them into a main dish, stir in crisped bacon or pancetta—or not, if you’re serving vegetarians—and top with fried or poached eggs. And consider saving the cooking liquid; aromatic with garlic and herbs and full-bodied from the beans’ starch, it can be used as a broth in a homemade soup.
Servings
Don't forget to soak your beans. Dried beans cook faster and more evenly if they're soaked 12 to 24 hours before simmering.
Plus overnight soaking
pound dried cannellini beans
Kosher salt
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