Braised Cannellini Beans with Garlic, Marjoram & Oregano

Braised Cannellini Beans with Garlic, Marjoram & Oregano
Braised Cannellini Beans with Garlic, Marjoram & Oregano

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups dried cannellini beans

  • 2

    tsp kosher salt

  • 3/4

    cup olive oil

  • 2

    garlic cloves, smashed

  • 1

    bay leaf

  • 1/4

    tsp oregano

  • 1

    Tbls fresh marjoram leabes

  • 1/4

    cup fresh bread crumbs toasted

Directions

1. Rinse the beans, transfer to bowl, cover with cool water and let soak for 2 hours up to overnight. 2. Drain the beans, transfer to a 3 quart pot, add water to cover by 1-2 inches. Place over high heat and bring to a boil. skimming off any foam that rises to the surface. Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until tender. Water may have to be added as the beans cook. Remove from heat, add salt and let stand in their cooking liquid for 30 minutes. Drain and reserve 3/4 cup liquid. 3. In the pot, heat the olive oil over medium heat. Add the garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften. Stir in the beans and the 3/4 cup of cooking liquid and simmer. stirring gently for about 4 minutes or until the beans are creamy. If the beans are to think, add a bit of water and continue to cook. Stir in marjoram, taste for seasoning and add salt if necessary. To serve, pour the beans into a warmed serving bowl or ladle them into warmed individual bowls. Top with bread crumbs and drizzle of olive oil to finish.

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