Braised Cannellini Beans with Garlic, Marjoram and Oregano

We used orca beans and it turned out just as good!

We used orca beans and it turned out just as good!


First Appeared in Gourmet Magazine in January 2009
Ingredients
• 2 cups dried cannellini beans—we used these beautiful orca beans and have also used cannellinis which are equally good
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, smashed
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1 tablespoon dried marjoram—we used thyme and both are great
• 1/4 cup fresh breadcrumb, toasted—we omitted this for 100 mile purposes

Directions
1. Rinse the beans well in a colander, picking out any broken beans and pebbles.
2. Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight.
3. Drain the beans and transfer to a 3 qt pot and add water to cover by 1 to 2 inches.
4. Place over high heat and bring to a boil, skimming off any foam that rises to the surface.
5. Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until beans are tender (it might be necessary to add more water).
6. Remove from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.
7. Drain the beans, reserving 3/4 cup of cooking liquid.
8. In a pot, heat the olive oil over med heat.
9. Add garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften.
10. Stir in the beans and 3/4 cup cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency.
11. The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread.
12. If the beans are too thick, stir in a little water and continue to cook.
13. Stir in marjoram, taste for seasoning, and add salt if needed.
14. Remove from the heat.
15. At this point beans can be cooled, covered and refrigerated for up to 1 week, reheat gently before serving.
16. To serve, pour beans into a warmed serving bowl, or ladle them into warmed individual bowls. Top with bread crumbs and a drizzle of olive oil.
17. Serve immediately.

***A16 Food and Wine

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7 responses to “Braised Cannellini Beans with Garlic, Marjoram and Oregano

  1. Pingback: How to Roast an Old Chicken « I am what I eat

  2. OK, these were awesome. We had them today with some fancy kind of pinto bean I had in the pantry. Even the kids loved them! I left the bread crumbs off too.

  3. Going to make it this week. Looks so simple! Can’t wait.

  4. I’m also going to try cooking the beans in the pressure cooker (cuts time to 15 minutes ;]). Hope it doesn’t impact the taste. You’ll have to let me know.

  5. Made the beans today. They cooked in an hour (not two!). Delicious. Ate over pasta (not 100 miler) and with lamb sausage (not 100 miler either, but could have been….). Forgot about the breadcrumbs–not at all necessary. I think you could possibly come up with the perfect meal using this bean dish served with a side of sauteed spinach and Bryant Terry’s “candied sweet potato discs and apple slices”. Speaking of Terry, his book “Vegan Soul Kitchen” is out of this world, packed with delicious and simple recipes.

    • Glad that they turned out! Beans are THE thing at our house on our “on” weeks lately. I want to check out the Vegan Soul Kitchen cookbook. I also need to dig my Veganomicon back out since that has some great recipes in it.

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