Cooking Dried Cannellini Beans
Cannellini beans are sturdy enough to hold their shape in a soup but creamy enough to mash into a spread. Mastering them from the dried state gives you control over the texture that canned versions simply cannot replicate.
Patience is your primary ingredient.
Dried beans vary in age; older beans may require an extra hour of simmering. Keep extra water nearby to ensure the beans remain submerged by at least two inches throughout the entire process.
- Heavy-bottomed Dutch oven
- Colander
- Wooden spoon
What goes in.
- 1 lbdried cannellini beans, rinsed and picked over
- 1head of garlic, halved horizontally
- 2bay leaves
- 3fresh rosemary sprigs
- 2 tbspextra virgin olive oil
- to tastekosher salt
The Barely-Moving Bubble
Keep the water at a steady, lazy simmer where only an occasional bubble breaks the surface. A rolling boil will cause the beans to collide and burst, turning your pot into mush before the centers are cooked through.
The method.
Soak the beans
Place beans in a large bowl and cover with cold water by three inches. Let them sit at room temperature for 8 hours or overnight. Drain and rinse thoroughly before cooking.
Bring to a simmer
Add the soaked beans to your Dutch oven and cover with fresh cold water by two inches. Add the garlic, bay leaves, and rosemary. Bring to a boil over medium-high heat, then immediately reduce to the lowest heat setting.
Cook slowly
Cover the pot partially. Monitor the liquid level, adding hot water if the beans begin to poke through the surface. Skim off any foam that rises to the top during the first twenty minutes.
Test for doneness
Begin checking the beans after 60 minutes. They are done when they yield completely to the pressure of a fork and have a uniform, buttery texture throughout.
Season
Remove from heat. Discard the herbs and garlic skin. Stir in the salt and olive oil. Let the beans sit in their cooking liquid for 20 minutes to absorb the seasoning before serving.
Other turns to take.
Tomato-Infused
Add two tablespoons of tomato paste to the cooking liquid for a deeper color and a subtle umami note.
Spicy Infusion
Add a dried chili pepper or a teaspoon of red pepper flakes to the pot alongside the aromatics for a low, lingering heat.
When it doesn't go to plan.
Discard any beans that remain shriveled or float to the top after soaking; they are likely too old to soften properly.
Never add acidic ingredients like lemon juice or wine until the beans are fully cooked, as acid prevents the skins from softening.
Store the leftover beans in their cooking liquid in the refrigerator; they will continue to absorb flavor and remain moist for up to four days.
The ones that keep coming up.
Why do my beans have tough skins?
This is usually caused by adding salt too early or using hard tap water. If your water is highly mineralized, use filtered water for cooking.
Can I cook these in a slow cooker?
Yes. After soaking, add all ingredients to the slow cooker and cover with water by two inches. Cook on low for 6 to 8 hours.
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