Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
01In a large bowl, combine 2 quarts water, the beans and 1 tablespoon salt, then stir to dissolve the salt. Let soak at room temperature for 12 to 24 hours. Drain.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
