I’ve always wanted to cook more dry beans in my kitchen. I admire them because they’re a plant-based protein and inexpensive. It wasn’t until this devastating disaster, Covid19, that I had very good reason to, they’re shelf stable.
Before the crisis I became obsessed with gigante beans in tomato sauce. I would buy this prepared dish from a local shop, Sahadi’s or a Greek restaurant, Avlee. This mediterranean dish inspired my recipe. Unfortunately, sourcing dried gigante beans proved to be difficult so I settled on cannellini, and they are just as delicious.
What I love about this recipe is it uses minimal ingredients and has lots of flavour. You will be amazed to how delicious bean broth can be when seasoned properly. Make sure you keep the leftover bean broth. I use it to cook my rice and it can also be a great base to a soup.
I love to serve these beans with roasted potatoes and a garlicky dressed salad. These beans would also be fantastic with rice! You can watch my how-to video for this recipe on my instagram highlights.
- 1 cup dry cannellini beans, soaked overnight
- 1 large yellow onion, halved
- 1 head of garlic, two cloves removed and set aside, and remainder halved crosswise
- 10 oz (or close to) container of cherry or grape tomatoes
- 1 tbsp olive oil
- 1/4 cup chopped dill
- 1/2 cup crumbled feta
Drain the beans and add to a large pot along with the halved head of garlic and half the onion. Generously salt the water (little less than pasta water). Bring to a simmer and cook until beans are soft and creamy but not falling apart, about 40-50 minutes.
While beans are simmering prep the remaining ingredients. Slice the onion, finely chop the garlic, and halve the tomatoes.
Once beans are finished, strain the broth from the beans. Measure out 1 cup of broth (keep remaining broth for another use). Discard cooked onion and garlic from beans and set beans aside.
Give the pot a quick clean and add 1 tbsp of olive oil over medium high heat. Add the sliced onion and chopped garlic and cook until onion begins to brown. Add the tomatoes and cook until they begin to release their liquid and collapse. Add the 1 cup of the bean broth and bring to a simmer, simmering for 5 minutes. Add the beans and cook for a remaining 2 minutes. Season with salt and pepper. Pour beans into a bowl and top with dill and feta.