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Cannellini Beans

a pot of cannellini beans made with olive oil, onion, bay leaves, thyme, garlic, salt & pepper being stirred with a spoon
  • Serves:  8
  • Prep Time:  8 hrs
  • Cook Time:  40 min

Ingredients

  • 1 pound dried cannellini beans, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 3 garlic cloves, smashed
  • 2 teaspoons sea salt
  • 1 teaspoon freshly cracked black pepper

Method

  1. Add the beans to a large bowl and cover with 3 inches of water. Soak the beans for at least 8 hours or up to overnight. Drain and rinse well.
  2. In a large pot, heat the olive oil over medium heat. Once the oil is glistening, add the onions and cook, stirring often, until softened, 3 to 4 minutes.
  3. Add the beans to the pot and cover with 3 inches of water. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer until the beans begin to foam, about 30 minutes. Skim the foam off the top using a fine mesh strainer.
  4. Add the bay leaves, thyme, garlic cloves, salt, and pepper. Simmer, stirring occasionally, until beans are tender, about another 2 hours*.

Notes

*Cook time may vary depending on the age of the beans, so check on them often. The older the bean, the more time and liquid will be needed to prevent them drying out.

InstantPot Method:

  1. Add the beans to a large bowl and cover with 3 inches of water. Soak the beans for at least 8 hours or up to overnight. Drain and rinse well.
  2. Set an Instant Pot to Sauté mode. Add the oil and heat until glistening, about 2 minutes. Add the onions and cook, stirring often, until softened, 3 to 4 minutes.
  3. Add the beans to the InstantPot and cover with 1-inch of water. Add the bay leaves, thyme, garlic, salt, and pepper. Secure the lid, close the vent valve, and cook on high pressure for 12 minutes.
  4. Let the pressure release naturally for 5 to 10 minutes, then manually release the remaining steam.