Braised Cannellini Beans
  • 1pound dry cannellini beans
  • 10cups water
  • 2teaspoons coarse salt, divided
  • 2cups vegetable broth
  • 1 medium yellow onion, chopped
  • 6cloves garlic, smashed
  • 2 large sprigs fresh rosemary
  • 2tablespoons olive oil
  • ¾teaspoon black pepper
  1. In a large pot, place beans; cover with 10 cups cold water. Sprinkle with 1 teaspoon salt. Bring beans to a boil, and boil for 1 minute. Cover, turn off heat and remove from burner. Let sit for 1 hour.
  2. Drain cooking liquid. Return beans to the pot, and add 4 cups water and 2 cups broth to just cover the beans. Add onion, garlic, rosemary sprigs, oil, pepper and remaining 1 teaspoon salt. Bring to a boil, cover and reduce heat to low. Simmer for 60 minutes, stirring occasionally. Remove lid, and cook another 60 minutes. Check liquid levels, and add more as needed.
  3. Remove 1 cup beans, and mash with a potato masher. Return mashed beans to pot, and simmer for 5–10 minutes, until thickened slightly. Adjust salt and pepper to taste. Serve beans with a drizzle of olive oil and a pinch of chopped fresh rosemary.
Recipe Notes
Nutrition Facts
Braised Cannellini Beans
Amount Per Serving
Calories 12185 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Monounsaturated Fat 2g
Sodium 383mg 16%
Total Carbohydrates 30g 10%
Dietary Fiber 7g 28%
Sugars 2g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (½ cup): 185 cal, 3g fat (2g mono, 0g poly, 0g sat), 0mg chol, 383mg sodium, 30g carb, (7g fiber, 2g sugars), 11g protein