Rosemary Cannellini Beans ~ Vegan

Updated: Nov 15, 2019

The Tuscans are notorious for their robust recipes with beans. By soaking the beans in aromatics such as bay leaves, a head of garlic and a few herbs thrown in their soaking liquid will intensify the flavors


Cannellini beans are an excellent source of fiber, folate, iron and magnesium. One 1/4 cup serving contains 11 grams of protein!


Season/ Autumn/Winter

Prep time: soaking beans overnight

Cook time: 45 minutes


serves 8

1 cup Fresh cannellini beans

for soaking liquid ( 2 bay leaves, 1 garlic clove, 1 sprig rosemary)

2 tbs Fresh Rosemary ( minced)

3 garlic gloves ( minced)

1/2 teaspoon red pepper flakes

1/4 good extra virgin olive oil

2 tbs good balsamic vinegar

1 teaspoon kosher or sea salt


Place beans in glass bowl and soak for 8 hours, or overnight. Place in the garlic, bayleaves and aromatics. Cover with filtered water.


Transfer beans to sauce pan or medium size pot. Cover the beans with the soaking liquid by 3 inches. Add salt and stir.

Set to medium-low heat and bring liquid to a simmer.

Cook the beans at a bare simmer until they are tender, but al dente. About 45 minutes to an hour.

Drain any remaining water. Can be saved and used as a bean broth for soups.


Add the remaining ingredients and stir well, gently. Taste for seasoning.


Cooks note: The beans can be kept whole or put in a food processor made into a pate to spread on your favorite crusty bread. They are a savory appetizer, first course, or a delicious side with roasted lamb, pork or chicken, as an entree.

©2018 by Laurie Richardone

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