I love beans. I don’t make them that much, however, because they are very time consuming to cook. First, you have to soak them overnight and then simmer them on the stove. That being said, I think they are worth every laborious minute.

Cooking a pot of dried beans will make you wonder why you ever bought them in a can. In a pinch, to save time, this may seem like a good alternative. But considering all the disgusting additives and preservatives they put into the can, you may want to reconsider. I have been reading and learning about all the appalling ingredients that the FDA allows food companies to put in our food. If you haven’t been doing your research on this you should. It will shock you.

Beans are an excellent source of vitamins, minerals, and proteins. They are rich in fiber, potassium and complex carbohydrates.  They are dehydrated which is why you need to soak them overnight before cooking them. They are flavorful, inexpensive and versatile.  

This recipe is wonderful. The use of fennel gives the beans a savory flavor that is so satisfying and enjoyable. After soaking the beans overnight, the remainder of the recipe does not really take that long. You can use this same process with almost any kind of bean. I will definitely try this recipe again using a different kind of bean. I will warn you—once you have prepared dried beans this way, you will never buy a can of beans again!

This recipe is courtesy of Ina Garten and will serve 6 people who will be thankful for the time you spent making it.

Ingredients for Tuscan White Beans

1 pound dried white cannellini beans
1/4 cup good olive oil
4 cups chopped fennel; stalks, fronds, and core removed (2 large)
2 cups chopped carrots (4 carrots)
1 tbsp. minced garlic (3 cloves)
1 cup chicken stock
1 tbsp. fresh sage leaves
1 tbsp. minced rosemary leaves
2 tsp. kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Pecorino Romano cheese

The night before, soak the beans in a large bowl with water to cover at least 2 inches. Cover and refrigerate overnight.

The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.

Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.

Add the fennel and carrots and sauté for 8-10 minutes, stirring occasionally, until tender.

Add the garlic and cook for one minute more.

Drain the beans and add them to the vegetables.

Add the chicken stock, sage, rosemary, salt and pepper and simmer, stirring occasionally, for 12 to 15 minutes , until creamy.

Stir in the Pecorino, season to taste, and serve hot.

It’s that simple!