Braised Cannellini

Updated February 23, 2016
This image courtesy of Joseph DeLeo



Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, healthy, high fiber, lactose-free, low calorie, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecreamy

Type of Dishvegetable


  • 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


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.



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