The tasty cannellini beans are a simple side dish to prepare but rich in flavor and beneficial properties.
Legumes are not only delicious, but they are also a source of plant proteins and therefore excellent to include as a food in our daily dishes.
If you love beans, lentils, chickpeas, check out these other recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 205.44 (Kcal)
- Carbohydrates 27.77 (g) of which sugars 1.76 (g)
- Proteins 13.68 (g)
- Fat 3.17 (g) of which saturated 0.34 (g)of which unsaturated 0.08 (g)
- Fibers 10.75 (g)
- Sodium 683.68 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see what we need to prepare this recipe
- 1 cup dried cannellini beans
- to taste fine salt
- Half teaspoon baking soda
- 2 cloves garlic
- to taste dried oregano
- to taste chili powder (optional, if you like)
- to taste extra virgin olive oil
Tools
You’ll need a pot to boil them and a container to soak them.
- 1 Pot
- 1 Colander
Steps
To make this recipe, start the night before. But don’t think it will be a long process to make this dish.
We start in advance because we will use dried beans, so before they are boiled, they need to soak in water with half a teaspoon of baking soda overnight.
AND DO YOU KNOW WHY THEY ARE SOAKED WITH BAKING SODA? Because it helps make the skin softer and lighter, the main cause of bloating.
The next day, retrieve the beans from the soak and rinse them well under running water.
At this point, cook them in a pot with water and no salt.
The cooking time will be about 50 minutes, taste before turning off the stove.
Once the stove is turned off, add a little salt to the pot and leave them for a few minutes.
The beans are ready to be drained from the cooking water and seasoned.
I also added a pinch of chili, but it is entirely optional.
Season with extra virgin olive oil, salt, oregano.
You can use your TASTY BEANS as a side dish to a main course or include them in good summer salads, main dishes with rice and grains.
On cold winter days, when you seek warmth even at the table, a side of beans with oregano immediately brings a feeling of home and authenticity.
I can only wish you bon appétit.
Storage and tips for tasty cannellini beans
The tasty cannellini beans are perfect to enjoy as soon as they are ready as an energy source rich in flavor and goodness.
If you have any leftover tasty beans, store them in a covered container and place them in the refrigerator.
You can keep them in the fridge for up to two days and then reheat when ready to consume again.
You can keep them in the fridge for up to two days and then reheat when ready to consume again.
You can keep them in the fridge for up to two days and then reheat when ready to consume again.
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