Italian Braised Beans

Prep Time
Cook Time
1h 10m
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated, have not included time to soak beans overnight or time if taking up the tip. NOTE full name of recipe if Italian Braised Beans With Tomato and Rosemary."

Original recipe yields 6 servings


  • Serving Size: 1 (237.9 g)
  • Calories 69.5
  • Total Fat - 2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 23.2 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6.7 g
  • Protein - 2.8 g
  • Calcium - 50 mg
  • Iron - 1.2 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0.1 mg

Step 1

Drain and rinse the cannellini beans, chickpeas and lima beans.

Step 2

Heat the oil in a large heavy-based saucepan over high heat and add the onion, garlic and celery and cook, stirring, for 3–4 minutes.

Step 3

Add the tomato, cannellini beans, chickpeas, lima beans, water, rosemary, oregano, salt and pepper and bring to the boil and then cover with a lid and reduce heat to low and cook for 40–50 minutes or until beans are tender.

Step 4

Add the silverbeet and stir through until wilted and then top with pecorino and serve with bread.

Step 5

TIP - If you don’t have time to soak beans overnight, place the cannellini beans, chickpeas and lima beans in a large saucepan and cover with water and place over high heat until the water comes to the boil and then remove from the heat, cover with a lid, and set aside for 1 hour to soak and then drain and rinse under cold water.

Tips & Variations

No special items needed.