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Milk Street Recipe
White Beans with Rosemary and Thyme
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.
6 to 8
Servings
Tip
Don't forget to soak your beans. Dried beans cook faster and more evenly if they're soaked 12 to 24 hours before simmering.
50 minutes
Plus overnight soaking
Ingredients
-
1
pound dried cannellini beans
-
Kosher salt
Directions
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