recipe

Dried cannellini beans cook up perfectly tender thanks to a salty soak.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Beginner
time
  • 1½ hours, plus 8 to 24 hours brining time
yield
  • Serves 4 to 6

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Prepare Ingredients

4 cups plus 5 cups
water, measured separately
2¼ teaspoons plus 1½ teaspoons
salt, measured separately
8 ounces
dried cannellini beans
¼ cup
extra-virgin olive oil
2
garlic cloves, peeled and minced
¼ teaspoon
red pepper flakes
1 tablespoon
minced fresh parsley or basil (optional)

Gather Cooking Equipment

Large bowl
Wooden spoon
Colander
Plastic wrap
Large saucepan with lid
Oven mitts
12-­inch nonstick skillet
1
 
4 cups
water
2¼ teaspoons
salt

Day 1: Add 4 cups water and 2¼ teaspoons salt to large bowl. Use wooden spoon to stir to dissolve salt.

 
2
 
8 ounces
dried cannellini beans

Place colander in sink. Add dried beans to colander. Search through beans and pick out any small stones or broken beans and discard. Rinse beans with cold water.

 
3
 

Add drained beans to salt water in bowl. Cover bowl with plastic wrap and let beans soak at room temperature for at least 8 hours or up to 24 hours.

 
4
 

Day 2: Return colander to sink. Pour beans into colander and rinse with cold water.

 
5
 
1½ teaspoons
salt
5 cups
water

In large saucepan, combine drained beans, remaining 1½ teaspoons salt, and remaining 5 cups water. (Return colander to sink for step 8.) Bring to boil over medium-high heat.

 
6
 

Reduce heat to medium-low and cook at gentle simmer (small bubbles should break occasionally across surface of water), stirring occasionally with wooden spoon, until beans are barely al dente (tender but still chewy in the middle), 25 to 30 minutes.

 
7
 

Turn off heat and cover saucepan with lid. Let beans steep until tender, 5 to 10 minutes.

 
8
 

Use oven mitts to remove lid from saucepan. Ask an adult to drain beans in colander set in sink.

 
9
 
¼ cup
extra-virgin olive oil
2
garlic cloves, peeled and minced

In 12-inch nonstick skillet, combine oil and garlic. Cook over medium heat until garlic begins to brown lightly at edges, 3 to 4 minutes.

 
10
 
¼ teaspoon
red pepper flakes
1 tablespoon
minced fresh parsley or basil (optional)

Add red pepper flakes and cook for 30 seconds. Add drained cooked beans and stir gently to coat with oil. Cook, stirring occasionally, until heated through, about 2 minutes. Turn off heat. Sprinkle with parsley (if using) and serve.