Tuscany Cannellini Beans

Tuscany Cannellini Beans

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Kathleen Morris


White beans might be good for you, but they can taste good too!
Serve this with your favorite gilled chicken breast, a small salad, sourdough bread and a nice glass of Pinot Grigio and you'll have yourself a light satisfying dinner.


★★★★★ 1 vote


  • 11 oz
    dried cannellini beans, soaked in cold water at least 12 hours
  • 3 clove
  • A few sprig(s)
  • 2 sprig(s)
  • 3
    bay leaves
  • 3 stick
    celery, trimmed
  • 1 medium
    potato, peeled and quartered
  • 4
    cherry tomatoes
  • 1/4 c
    extra virgin olive oil
  • 1/4 c
    red wine vinegar
  • A few sprig(s)
    leaf parsley, chopped
  • Toasted slice
    sourdough bread

How to Make Tuscany Cannellini Beans


  1. Drain the soaked beans, then wash. Place them in a deep pot and cover with cold water. Throw in the garlic, herb sprigs, bay leaves, celery, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for an hour or until soft and cooked nicely. Skim if necessary, adding more water needed.
  2. When the beans are cooked, drain, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in extra-virgin olive oil and vinegar. Stir in the parsley and serve on some toasted sourdough bread

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About Tuscany Cannellini Beans

Course/Dish: Other Side Dishes

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