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Pot of Beans

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      Pot of Beans

      Creamy cannellini and kidney beans are the base of this tasty stand-alone meal.

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      Pot of Beans

      Creamy cannellini and kidney beans are the base of this tasty stand-alone meal.

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    Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
    Martha Stewart Living, January 2011
    • Prep Time 10 minutes
    • Total Time 2 hours 10 minutes (or overnight)
    • Yield Makes 6 cups
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    Ingredients

    • Beans

      • 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
      • 8 to 10 cups water, plus more for soaking

    • Flavor Base

      • 2 tablespoons extra-virgin olive oil
      • 1 onion, chopped
      • 3 garlic cloves, chopped
      • 1 fresh chile, chopped
      • Coarse salt
      • Optional flavor add-ins (see below)

    Directions

    1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
    2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
    3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)

    Cook's Note

    Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).

    Recipe Reviews

    • irleshay
      4 Mar, 2011

      Really easy! I mashed some up to top crostini with, and sprinkled with sea salt and olive oil. My beans took only 35 minutes.

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