This easy healthy recipe is Italian simplicity at its finest. Simmered white cannellini beans become rich and creamy a rosemary garlic broth. Use this as a base for Cavolo Nero Soup, a dip for Whole Wheat Flatbread, or simply serve with a side Heirloom tomato salad.
EASY Servings: 10 Ready In: 75 minutes
2 sprigs fresh rosemary
1/4 tsp red chili flake
1/4 cup nutritional yeast
1 small onion
Dash of black pepper
1 cup dry cannellini beans (or 2.5 cups canned beans)
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Gather ingredients. Use cannellini beans, or use any other small, white bean (navy, great northern).
For dried beans, soak at least 4 hours or overnight. Beans will double to triple in size
To cook the beans: Drain and rinse the soaked beans
Dice the onion and mince the garlic
Combine the beans, onion, garlic, Rosemary, bay leaf, and red chili in a medium pot.
Add enough water to cover everything by an inch. Partially cover and simmer until beans are tender and starting to fall apart - about 10 minutes for canned beans or 45-60 minutes for dried beans
Skim off any foam during the cooking process
Beans are ready when starting to crack
Add salt and pepper towards the end of cooking
Drain or cook off any excess water. Add nutritional yeast and mix well
Serve warm on its own with a side Heirloom tomato salad, or use as a base for stews, braised greens, or roasted tomatoes.
Serve with a warm hug
Chef's Tips: You can also cook this in the slow cooker, 4-6 hours, on Low.
Yield: About 2 1/2 cups
Serving size: 1/10 of a recipe (about 1/2 cup cooked)
Amount Per Serving
Calories From Fat (4%) 3.09
% Daily Value
Total Fat 0.38g <1%
Saturated Fat 0.08g <1%
Cholesterol 0mg 0%
Sodium 62.24mg 3%
Potassium 347.48mg 10%
Total Carbohydrates 15.41g 5%
Fiber 6.33g 25%
Protein 6.29g 13%
Calcium 0.89mg <1%
Iron 42mg 233%
Vitamin A 11.05IU <1%
Vitamin C 0mg 0%