How To Cook Perfectly Tender Dried White Beans From Scratch
This is my method for home-cooked dried white beans on the stovetop. You can use Great Northern white beans or cannellini beans, both are perfect for soup, stews, and side dishes. You'll need to soak the beans first (overnight or the 1 hour fast soak option). A pinch of baking soda guarantees a super soft texture every time. Recipe adapted from one of my favorite books: Cucina Povera by, Giulia Scarpaleggia.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 454 g (2 1/2 cups) dried Great Northern Beans or cannellini beans
- 1 garlic clove
- 1 fresh bay leaf
- 2 fresh sage leaves
- 2 fresh thyme sprigs
- 1 tbsp . olive oil
- 1/4 tsp baking soda
- Salt, to taste
Instructions
- 1
Drain and rinse the beans in a colander. Add them to a large pot (I use my trusty, 5 quart braiser pot).
- 2
Add the garlic, fresh bay leaf, sage, thyme sprigs and olive oil.
- 3
Cover the beans with water, about 2 inches. Place the lid on top.
- 4
Bring the beans to a gentle boil. Reduce the heat to medium-low; add the baking soda.
- 5
Continue to simmer the beans, with the lid ajar, for 1-3 hours, adding more water as needed to cover the beans. The length of cooking time will depend on how old the beans are. Stir occasionally, and taste for doneness. The beans should be soft and buttery, with tender skins when finished.
- 6
Season with salt to taste.
- 7
To serve, add to soups, stews, puree into dips or serve warm, spooned or sourdough bread or sourdough focaccia with a drizzle of extra version olive oil.