Simple cannelini beans

One thing that makes it on the menu almost every week: beans. This week was cannellini cooked in chicken stock, topped with parm and served with a shredded kale salad.

Note: this particular recipe is a note to my future self and has not been thoroughly tested.

photo of completed recipe: One thing that makes it on the menu almost every week: beans. This week was cannellini cooked in chicken stock, topped with parm and served with a shredded…
  • You'll be eating in: 2-4 hours

  • Active time: 10 minutes

  • Yield: 4 servings

Ingredients

  • 1

    tablespoon olive oil

  • 2

    tablespoons bacon fat (or more olive oil)

  • 1

    onion, thinly sliced

  • 3

    cloves garlic, minced

  • 1/2

    lb dry cannelini beans

  • 4

    cups chicken stock

  • herbs like thyme, organo or parsley (optional)

  • greens like kale, chard, or broccoli rabe (optional)

  • 1

    tablespoon lemon juice or apple cider vinegar

  • salt

  • freshly ground black pepper

Instructions

  1. If I remember to soak the dry beans I will, if not they turn out fine without! Add everything except the greens and lemon juice/vinegar to the pot. Cook in a Dutch oven on the stovetop on low for 2-4 hours. If you’re not going to watch it closely add more water and/or cover the pot. You could definitely do this in a slow cooker or instant pot. At the end: add in the lemon juice or vinegar, salt to taste, lots of black pepper. If you're adding greens, throw them in at the end and let them lightly wilt - they won't need to cook long.

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