You know how you go to a very nice restaurant and things just taste better, or different, than they do at home? Those kinds of things keep me up at night. Why do these vegetables taste better? The answer is typically roasting or butter. Why does their steak taste better? The answer is typically higher quality beef, aging…and some butter. Why are my veggies dull and limp? You’re overcooking them - you need to blanch and shock them in an ice bath to maintain the color and stop the cooking process. I have been tormented by beans I tasted on my honeymoon over 2 years ago. “Why can’t my beans taste like Dario Cecchini’s?” They were the best beans I’ve ever had in my life: supple and full of amazing flavor.
Now, I’m not saying these are Dario’s beans, because they are not, they are my take on Tuscan white beans. But, I will say I’ve only exclaimed “oh my god” twice when I’ve eaten beans - once at Dario’s tasting table in Chianti, and now in my kitchen. You can eat these on their own as a soup, or you can save them in airtight containers and use them in my previous post’s cassoulet, or along with a roast or in any Italian soup you desire. Just make them, and see how you react, then let me know how they changed your life for the better.
Mangia’s Cannellini Beans
1 lb bag of dried cannellini or other medium-sized white bean
6 cups water
2 cups extra-virgin olive oil
1 onion, peeled and halved
Smoked ham hock
2 bay leaves
2 sprigs each of Rosemary, Sage, and Marjoram
4 cloves of garlic, peeled
The night before you cook the beans, soak the dried beans in a large bowl of water. Soak for up to 12 hours.
Drain and rinse the soaked beans and place them in a dutch oven.
Add in all of the remaining ingredients and bring to a boil over medium high heat.
Boil for 5 minutes, removing any foam from the top with a spoon. Then, reduce the heat to maintain a very light and slow simmer.
Continue to simmer slowly, for 3-4 hours, stirring occasionally, until the beans are soft and creamy (but not mushy) and the sauce has thickened.
Once the beans have reached a luxuriously creamy texture, remove the hock, onion, and herb sprigs.
Begin seasoning with salt, a half teaspoon at a time, until the broth is perfect. Season with some freshly cracked black pepper and serve.
If reserving for future use, allow the beans to cool to room temperature and transfer the beans and the cooking liquid to airtight containers. Refrigerate for up to 7 days. You will need two mason jars, or large plastic takeout containers, as this makes roughly 8 cups.
______________________________ Copyright 2024, Brendan McCann, All Rights Reserved.
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