Tuscan Slow Cooked Beans

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and widely available.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Put the cannellini beans in a pot and cover with water, then bring to a boil for 5 minutes.

Cover the pot and let it sit off the heat for 1 hour to soften the beans without soaking overnight.

After an hour, drain the beans and set them aside.

Prepare a bouquet garni with fresh herbs and a Parmesan rind.

In the same pot, fill with about 2 inches of cold water and add the drained beans and large chunks of leek, carrot, and celery.

Add the bouquet garni to the pot and bring it up to a simmer.

Skim off any crust that forms on the surface, similar to making stock.

Season heavily with salt and add a generous amount of olive oil.

Simmer on low heat for about 2 hours, checking occasionally.

After about 1.5 hours, start checking the beans for doneness.

To check if the beans are done, blow on one; the skin should burst off easily.

If needed, adjust seasoning with more salt and olive oil before serving.

Serve the beans with grated Parmesan, a drizzle of olive oil, and fresh cracked pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens