The tasty cannellini beans are a simple side dish to make but rich in flavor and benefits.
Legumes, besides being delicious, are a source of vegetable proteins and thus great for incorporating into our daily meals.
If you love beans, lentils, chickpeas, check out these other recipes below:
- Difficulty: Very easy
- Cost: Very economical
- 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
- 9 oz dried cannellini beans
- to taste fine salt
- Half teaspoon baking soda
- 2 cloves garlic
- to taste dried oregano
- to taste chili powder (optional, if desired)
- to taste extra virgin olive oil
Tools
You’ll need a pot to boil them and a container to soak them.
- 1 Pot
- 1 Strainer
Steps
Start preparing this recipe the night before. But don’t think it’s a long process to make this dish.
Start in advance because we will use dried beans, so before boiling, they need to be soaked 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, take the beans from the soak and rinse them thoroughly under running water.
Now, cook them in a pot with water and without salt.
The cooking time will be about 50 minutes, taste before turning off the stove.
Once the cooking is done, add a little salt to the pot and leave them for a few more minutes.
The beans are ready to be drained from the cooking water and seasoned.
I also added a pinch of chili, but it’s absolutely optional.
Season with extra virgin olive oil, salt, oregano.
You can use your TASTY BEANS as a side dish to a main course or add them to delicious summer salads, first courses with rice and cereals.
On cold winter days, when seeking warmth even at the table, a side dish of beans with oregano brings an immediate sense of home and genuineness.
I wish you a good appetite.
Storage for Tasty Cannellini Beans
The tasty cannellini beans are perfect to enjoy freshly made as an energy-rich source of flavor and goodness.
If you have leftover tasty beans, at room temperature: maximum 2–3 hours
In the refrigerator: 3–4 days
Transfer the cooked beans to an airtight container
Transfer the cooked beans to an airtight container
Transfer the cooked beans to an airtight container
Transfer the cooked beans to an airtight container
FAQ (Questions and Answers)
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