Basic White Beans
Recipe: #45010
August 18, 2025
Categories: Side Dishes, Beans, Onions, New England, Sunday Dinner, High Fiber, Herbs, more
"These beans make a tasty side, especially with an extra sprinkling of Parmesan or Asiago cheese. Once you've got them made, it's a snap to turn out a soup or two, or a quick pasta for dinner. Not that the beans in this recipe aren't soaked, which is reason for the cooking variation from 1 1/2 - 4 hours, as older beans take longer to cook. The texture of unsoaked beans are much better vs. soaking."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (95.8 g)
- Calories 29.2
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 24.2 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 2.3 g
- Sugars - 3 g
- Protein - 1.3 g
- Calcium - 33.7 mg
- Iron - 0.8 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put all the ingredients into a stockpot and cover with cold water by about 3 inches. Bring to a boil over medium heat, reduce the heat to low, and simmer, partly covered, until the beans are very tender. This can take anywhere from 1 1/2 - 4 hours. Skim any foam that rises in the pot as the beans simmer and keep an eye on the water level. Add boiling water if you need to, to keep the beans covered.
Step 2
Toss out the rind, onion, carrots, celery, rosemary stems (don't worry about the needles), and bay leaf. You can leave the beans, in their liquid, covered, in the refrigerator for 3 or 4 days. The beans will keep in the freezer for a couple of months.
Tips
No special items needed.
0 Reviews
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