** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Rinse the beans in a colander and pick out any stones, debris, or
funky-looking beans.
2. Place the beans in a large bowl and add cold water to
cover by 2 inches.
3. Let soak for 8-12 hours.
OR: quick-soak by placing the picked-over beans in a large saucepan and
cover by 1-2 inches of water.
4. Bring to a boil, cover and remove from heat;
let stand for 1 hour.
5.
OR: Use fresh cannellini beans, cooking with vegetables just until tender,
20-25 minutes.
6.
Combine the beans, celery, onion, garlic, thyme and the 2 quarts water in a
larage pot.
7. Bring to a boil, cover reduce heat and simmer until the beans
are tender but notmushy, about 1 hour.
8. Drain well, season with salt.
Store in an airtight container in the refrigerator. Yields about 8 cups
cooked beans.
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Dietary Notes:
This recipe is low-sodium with 12.75mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 31.56 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Garlic, Celery, Onion allergies.