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Cesare's Cannellini Beans

Vegetables and herbs add fresh flavor to this recipe from chef Cesare Casella, used in his Lasagna with Bean Ragu.

  • Yield: Makes about 7 cups
Cesare's Cannellini Beans

Source: The Martha Stewart Show, October 2010


  • 1 pound dried cannellini beans
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 6 cloves garlic, skin-on, crushed
  • 1 carrot
  • 1 rib celery
  • 1 onion, quartered
  • 1 tablespoon coarse salt


  1. Rinse beans thoroughly and transfer to a large stockpot. Add enough cold water to cover by at least 2 inches. Let stand 6 to 12 hours (refrigerate if air is too warm).

  2. Drain beans and return to stockpot with 16 cups water. Place sage, rosemary, and garlic in a 6-inch piece of cheesecloth; tie with kitchen twine to enclose and add to pot along with carrot, celery, and onion. Bring water to a low simmer over medium-low heat and cook for 30 minutes. Season with salt and continue cooking until tender, 15 minutes to 1 1/2 hours more.

  3. Remove cheesecloth packet and vegetables, and drain.


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