Cannellini Beans

Something about cold weather makes me want beans. Even though this winter has been unseasonably mild for Cleveland standards, I've found myself wanting to partake of that magical fruit recently.

Today, I will be discussing my personal cannellini bean recipe. These marvelous white beans give a wonderful comforting feeling associated with long stewed bean dishes. Yet, despite the use of bacon as a key ingredient, this recipe still maintain a lighter, more Mediterranean flavor that is as appropriate in Tuscany as it is in Cleveland. They also keep relatively well in the fridge, so feel free to make a lot! The portions in the recipe below have provided me with at least 3 flavorful meals!

Tip: This is best done in a nice Dutch oven, preferably Le Creuset...

Here's the recipe:

Ingredients:

2 cans of cannellini beans* (you can also use Great Northern beans)

1 stalk of celery (roughly chopped)

4-5 carrots (roughly chopped)

1 large onion (roughly chopped)

5 cloves of garlic, chopped

1 bundle thyme

2 bay leaves

4 sprigs of rosemary, chopped finely

1 cup chopped basil

4 slices of thick cut bacon (chopped roughly)

1 cup grated Parmesan

32 oz box of chicken stock

*You're welcome to use dried cannellini beans, but I find it to be troublesome preparing them for cooking (i.e. soaking for 12 hours, etc.)

1) Open cans of cannellini beans and drain them

2) Heat your Dutch oven high, then throw in bacon. You want to really brown the bacon, releasing all that delicious grease.

3) Remove bacon when they're brown and set aside, preferably on a paper towel

4) In Dutch oven, cook garlic, carrots, celery and onion for about 3 minutes, making sure to mix it well in the bacon grease to give them a nice quick stir-fry

5) Throw bacon back into the Dutch oven, as well as the beans, rosemary, bay leaves and thyme. At this point, it looks like this.

6) Add enough of the chicken stock to cover everything (I used the whole 32 oz box)

7) Bring to a boil, before turning down the heat to a simmer. Cook for 1.5 hours.

8) Taste a couple beans to ensure they are soft. If the stew is too liquidy, remove the lid and turn up heat to boil off liquid. Be sure to stir every now and then to avoid burning.

9) Once liquid is boiled off, add basil and Parmesan. Stew for another 10 minutes.

9) Be sure to remove thyme bundle and bay leaves prior to service. Serve garnished with basil and grated Parmesan.

Bon appetit!

-JK