These beans are so luxurious and creamy there must be some special magic involved in making them. They are exceptionally delicious. Many years ago on one of our trips to San Francisco we had dinner at A16, a very popular Italian restaurant which shares a name with the highway that runs from Naples to Canosa, Puglia. We ordered a side of these beans and fell in love with them.
Fragrant and aromatic, marjoram adds that “je nais sais quoi” to these beans.
I’ve always been pleased with Bob’s Red Mill products. If you can’t find his cannellini beans check the bulk food section at your local market where there are usually cannellini beans sold by the pound. The original recipe recommends soaking the beans for 2 hours or longer however I found this is not necessary. These flavorful beans go especially well with grilled pork tenderloin with herbs and pancetta.
Braised Cannellini Beans with Garlic, Marjoram & Oregano
Serves 6
Adapted from A16 Restaurant
Ingredients
2 cups dried cannellini beans
2 teaspoons kosher salt
1/2 cup extra virgin olive oil
2 cloves garlic, smashed with the side of a knife
1 small bay leaf
1/2 teaspoon dried oregano
1 tablespoon fresh marjoram leaves, chopped
Preparation
Rinse the beans well in a colander, picking out any broken beans or pebbles. Transfer to a large stock pot and add water to cover by 3 inches. Place over high heat and bring to a boil, skimming off any foam that rises to the surface. Turn the heat down to a slow simmer and cook uncovered for about 1 1/2 hours, or until tender. Test the beans after 1 hour to check for doneness. It might be necessary to top off the beans with more water as they cook. Remove the cooked beans from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes. Drain the beans, reserving 3/4 cup of the cooking liquid.
In a saucepan, heat the olive oil over medium heat. Add the garlic, bay leaf and oregano and cook for about 3 minutes, or until the garlic begins to soften. Stir in the beans and the 3/4 cup of the reserved cooking liquid and simmer, stirring gently, for about 4 minutes or until the beans achieve a creamy consistency. They should not be as thick as mashed potatoes but should hold their shape if spooned onto a piece of bread. If the beans are too thick, stir in a little water and continue to cook. Stir in the marjoram, taste for seasoning, add salt if needed. They are now ready to serve. You may cool the beans and refrigerate for up to 4 days.