Dried cannoli beans

Name: Dried cannoli beans
Yield: 1 servings
Ingredients: 1 lb Dried Cannellini Beans; 2 tbsp Extra Virgin Olive Oil; 0.5 cup Onion, sliced; 2 cloves whole garlic, smashed with the side of a knife; 2 sprigs fresh herbs, such as rosemary, thyme, marjoram or sage; 1 Bay Leaf; 1 Dried Chile de Arbol; 1 tsp crushed red chili; Salt

Brooke1999

Servings1

Difficultymedium

Ingredients

1 lbDried Cannellini Beans
2 tbspExtra Virgin Olive Oil
0.5 cupOnion, sliced
2 cloveswhole garlic, smashed with the side of a knife
2 sprigsfresh herbs, such as rosemary, thyme, marjoram or sage
1Bay Leaf
1Dried Chile de Arbol
1 tspcrushed red chili
Salt

Instructions

1
Dump the beans out onto a rimmed tray or large plate. Sort through them, discarding any debris or stones, and pick out any beans that are broken.
2
Put the beans in a large bowl or pot and cover with fresh water. Soak at room temperature 4 hours, or up to overnight. When the beans are ready to cook, they'll look plump and doubled in size, with no wrinkles in the skin. Drain and proceed with your preferred cooking method. Note: Use the quick soak option below if you're short on time.
3
QUICK SOAK OPTION: Put the beans in a large pot and cover with cold water. Bring to a boil, then remove from the heat. Let the beans soak for one hour. Drain and proceed with your preferred cooking method.
4
STOVETOP METHOD: Pour the olive oil into a large, heavy pot or Dutch oven. Add the onion and garlic and place over medium-high heat. Cook 1-2 minutes, stirring, until the onions are softened. Add the drained, soaked beans and enough cold water to cover the beans by 2-3 inches. Add 1 teaspoon salt, herb sprigs, bay leaf and the chili if using.
5
Bring the water to a boil and cook the beans at a full boil for 10 minutes. Reduce the heat to a slow simmer, give the beans a stir and partially cover the pan. Cook 1-3 hours, until the beans are uniformly plump and tender when you take a bite. Keep an eye on the water level, and add more as needed to keep the beans covered as they cook.
6
PRESSURE COOKER METHOD (SOAKED): Put the beans, onion, garlic, herb sprigs, bay leaf and chili in a pressure cooker insert. Add enough water to cover the beans by 2-3 inches. Lock the lid in place and cook 20-25 minutes at high pressure. Allow the steam to release naturally.
7
PRESSURE COOKER METHOD (UN-SOAKED): Put the beans, onion, garlic, herb sprigs, bay leaf and chili in a pressure cooker insert. Add enough water to cover the beans by 2-3 inches. Lock the lid in place and cook 40-45 minutes at high pressure. Allow the steam to release naturally.
8
SERVING: Pick out the bay leaf, herb sprigs and the larger onion slices. Remove the beans from the cooking liquid with a slotted spoon, or drain into a colander set over a bowl. (Reserve the cooking broth for soup, and add some to the beans for storing in the refrigerator).
9
Taste the beans, and add additional salt to taste. Serve the warm beans generously drizzled with olive oil, or use in any of your favorite recipes.