Food Geek Friday: Cannellini Beans with Garlic and Sage

As the temperatures heat up, I start to get lazier about cooking. My home is small and with all its windows, it heats up fast. To still eat well while not exerting too much energy, I make big batches of foods I can eat, build and create upon through the week. My current obsession is the canellini bean. Sure, you can buy a can of them, but these taste SO much better. The majority of the work is hands off so it's easy to set a timer and do other things while they cook themselves. I got this recipe from Bon Appetit and did it pretty much straight, no alterations.

Cannellini Beans with Garlic and Sage

from Bon Appetit

Ingredients

  • 1 pound dried cannellini (white kidney beans)
  • 8 cups room-temperature water
  • 2 tablespoons olive oil
  • 1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
  • 1 large fresh sage sprig
  • 1/4 teaspoon whole black peppercorns
  • 1 teaspoon coarse kosher salt
  • Extra-virgin olive oil (for drizzling)

Preparation

  • Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
  • Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to medium-low; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
  • Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

Note - This recipe takes some planning ahead. I like to put soak the beans Saturday night and then cook them up on lazy Sundays. As I said, the recipe itself doesn't take much work or supervision, so it's great to throw on and do other things (or nothing) around the house. Once it's finished, I divvy beans and liquid up into several storage containers and freeze what I know I won't consume in that week. Then it's easy to just pull out a container whenever I need some.

Next week, I'll share a dinner recipe that builds off of this one. Enjoy!