Slow-cooked Tuscan Cannellini Beans in Flask

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Pinto beans are more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water is a cost-saving option.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

Black peppercorns are often cheaper in bulk.

Soak cannellini beans overnight in water.

Drain and rinse the soaked beans.

Load the soaked beans into jars, leaving space for expansion.

Add 1-2 cloves of garlic into each jar.

Pour about 1-2 tablespoons of olive oil over the beans in each jar, adjusting for preference.

Add 2-3 whole sage leaves into each jar.

Sprinkle about 2 tablespoons of salt into each jar.

Pour about 1.5 cups of water into each jar, ensuring the beans are submerged but not too tightly covered.

Place the jars in a water bath to create steam.

Put the jars in the oven at 250-300°F for at least 3 hours, ensuring low heat for slow cooking.

After cooking, check the beans for creaminess and flavor infusion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary