Description
Hearty Tuscan white beans from Ina Garten bring rustic Italian countryside comfort to your kitchen. Rich sage-infused flavors and creamy cannellini beans create a simple yet elegant side dish perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) dried white cannellini beans
- 4 c (960 milliliters) chopped fennel, stalks, fronds, and core removed (2 large)
- 2 c (480 milliliters) chopped carrots (4 carrots)
- 1 c (240 milliliters) chicken stock, preferably homemade
Herbs and Seasonings:
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh sage leaves
- 1 tablespoon minced fresh rosemary leaves
- 2 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
Additional Ingredients:
- 0.25 c (60 milliliters) good olive oil
- 0.5 c (120 milliliters) freshly grated Pecorino Romano cheese
Instructions
- The evening prior to cooking, submerge dried beans in a spacious container, ensuring water covers them by 5 centimeters (2 inches). Refrigerate the covered bowl overnight to initiate softening.
- Drain and thoroughly rinse the soaked beans. Transfer them to a substantial stockpot, adding water double the bean volume. Bring liquid to a rolling boil, then reduce heat to create a gentle simmer. Allow beans to cook uncovered for approximately 45 minutes, periodically skimming accumulated foam from the surface.
- Warm olive oil in a generously sized skillet or Dutch oven over medium temperature. Introduce fennel and carrots, gently sautéing for 8-10 minutes until vegetables become tender and slightly caramelized.
- Incorporate finely minced garlic into the vegetable mixture, stirring continuously for an additional minute to release aromatic oils without burning.
- Transfer the cooked beans into the sautéed vegetable medley. Pour chicken stock, then sprinkle sage, rosemary, kosher salt, and freshly ground black pepper into the mixture.
- Maintain a low simmer for 12-15 minutes, occasionally stirring to prevent sticking and encourage creamy bean texture. The liquid should gradually reduce and integrate with the ingredients.
- Finish the dish by folding grated Pecorino Romano cheese throughout. Taste and adjust seasoning as needed, then serve immediately while piping hot.
Notes
- Beans demand overnight soaking in water that covers them by at least 5 cm to guarantee tender, even cooking without grainy textures.
- Skimming foam during boiling removes unwanted impurities, ensuring a pristine and clean-tasting broth with remarkable clarity.
- Precision matters when chopping fennel and carrots – uniform cuts create harmonious blending and consistent cooking throughout the dish.
- Fresh herbs like rosemary and sage transform the flavor profile, with thyme as a worthy substitute when needed, always using fresh or reducing dried quantities.
- Pecorino Romano requires gentle, last-minute stirring to preserve its bold taste and prevent unwanted clumping during the final cooking moments.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: Data not available
- Sodium: 630mg
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg