← Back to Search Results
Italian
Braised Cannellini

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Cannellini Stufati

Ingredients

  • ½ pound (about 1¼ cups) dried cannellini or other small white beans, such as Great Northern or baby limas
  • 4 sprigs fresh rosemary
  • 2 tablespoons extra virgin olive oil
  • Salt

Directions

Pour the beans into a deep bowl and pour in enough cold water to cover them by 4 inches. Let soak in a cool place or the refrigerator at least 8 hours or overnight.

Drain the beans and transfer them to a 2-quart saucepan. Pour in enough water to cover by two fingers and drop in two of the rosemary sprigs. Bring the water to a boil, then lower the heat so the water is at a bare simmer. Cook until the beans are tender but not mushy, with just enough liquid to cover them, 30 to 40 minutes. (If necessary, add more water a tablespoon at a time to keep the beans covered as they simmer.)

Remove the beans from the heat and gently stir in the oil, salt to taste, and the remaining 2 rosemary sprigs. Let stand to cool and absorb the cooking liquid. The end result should be tender beans with a creamy consistency in just enough liquid to coat them. Taste the beans occasionally as they cool and stir in more salt if necessary.


© 2001 A La Carte Communications and Tutti a Tavola, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

250kcal (13%)
100mg (10%)
3mg (5%)
1mcg RAE (0%)
782mg
106mg
12g
1g
11g
35g
0mg (0%)
299mg (12%)
1g (6%)
7g (11%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lucid-food Lucid Food
by Louisa Shafia
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
west-coast-cooking West Coast Cooking
by Greg Atkinson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
american-masala American Masala
by Suvir Saran
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?