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–+ servings

Cannellini Beans alla Marcella Hazan

The creamy texture of these beans is wonderful. It’s a simple recipe, but takes some planning. However, the results are well worth the time. This is not Marcella’s exact recipe as she calls for sage and frankly, I’m not a big fan. However, if you are a fan, feel free to substitute sage for the thyme.
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Prep Time 6 hours
Cook Time 2 hours 30 minutes
Servings: 6
Course: Side Dish
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 lb dried Cannellini Beans soaked for 4-6 hours so there is about 2 inches of water above the beans and with 1 Tbsp of sea salt mixed in.
  • 3 Tbsp Olive Oil
  • 1/2 Onion coarsely chopped.
  • 1 Carrot coarsely chopped.
  • 1 stalk Celery coarsely chopped.
  • 3 cloves Garlic peeled and mashed
  • Fresh Thyme just tie in a bundle with some butchers twine.
  • Freshly ground Black Pepper

Equipment

  • Heavy Pot

Method
 

  1. Bring the beans to a boil and skim away the scum that rises, then reduce heat and add in all ingredients, gently stirring them in.
  2. Cook it for at least 1 – 1 1/2 hours on a very gentle simmer, gently stirring occasionally.
  3. Preheat your oven to 350F, cover the pan and into the oven for an additional hour.
  4. Remove from the oven, remove the thyme bunch and serve with an extra drizzle of olive oil. I enjoy eating the vegetables, but feel free to remove them if you want pure beans.
Note: If you have trouble finding dried cannellini beans, you can substitute great northern or navy beans.

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