COOKING DRIED CANNELLINI BEANS RECIPES

Steps:

• Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
• Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
• While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
• Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
• Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
• Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
• Enjoy!

Steps:

• In a large, heavy-bottomed pot over medium heat, heat oil. Add garlic cloves and cook until lightly golden, 2 to 3 minutes, then add chilli flakes and cook 1 minute longer. Add soaked beans, 1.5l of water, and parm rind (if using) to pot and bring up to a boil. Reduce to a simmer and let cook, stirring occasionally, until beans are cooked through, 25 to 35 minutes.  Meanwhile, make herb sauce: in the bowl of a food processor or blender, combine basil and parsley and blend until finely chopped. Add olive oil and blend until mixture is smooth, then transfer to a bowl and stir in lemon zest and juice. Season to taste with salt and chilli flakes. If used, remove parm rind from beans, and season to taste with salt. Transfer beans to serving bowl, spoon over herb sauce, and freshly grate parm over top, if using. Serve warm.