Cannellini Beans with Garlic and Herbs


Cannellini Beans with Garlic and Herbs


  • 2 1/2 cups dried cannellini beans
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 6 cloves garlic, peeled and chopped
  • 1 large sprig of fresh rosemary
  • 12 sprigs fresh oregano
  • 1 fresh or dried bay leaf
  • 1 cup dry white wine
  • 57 cups water
  • Sea salt
  • Black pepper


Ideas for serving:

  • Serve as is with a drizzle of olive oil and a handful of chopped herbs
  • Place a scoop of beans on toast and finish with olive oil, aged balsamic, and fresh parsley
  • Top with a fried egg and a drizzle of olive oil
  • Mix in a scoop of cooked quinoa for a hearty lunch

Soak the dried beans overnight in a large bowl filled with water. Once you are ready to start the recipe, drain the beans and set them aside.

In a large pot, add the olive oil, onion, and garlic. Turn the heat on medium. Add a generous pinch of salt and cook until tender, about 5 minutes. Add the rosemary, oregano, bay leaf, beans, and stir to coat. Add the white wine and cook for another 5 minutes. Next, add 5 cups of water, a generous pinch of sea salt, and some freshly ground black pepper. Bring to a boil. Once boiling, cover and cook the beans for 1 hour, stirring occasionally. After an hour, add another cup of water and stir. Return the lid to the pot and cook for another hour or more, adding water as needed until the beans are soft and creamy. Taste. Season with sea salt and black pepper as needed.

My favorite way to serve the beans is as follows. Toast a piece of good bread and rub it lightly with a garlic clove and drizzle it with olive oil. Top with a big scoop of cannellini beans, a drizzle of aged balsamic, another drizzle of olive oil, some chopped parsley, and freshly ground black pepper.

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