Lemony Braised White Beans
A pot of creamy beans with olive oil, lemon, and herbs that turns into four different lunches.
By Spatulab Kitchen · Published
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min
- Servings
- 6
Ingredients
- 1 lb dried cannellini beans (soaked overnight)
- 1/3 cup olive oil, plus more to finish
- 1 lemon, zested and juiced
- 2 bay leaves
- 1 sprig rosemary
- 2 tsp kosher salt
- 1/2 cup flat-leaf parsley, chopped
Method
- Drain the soaked beans and put them in a heavy pot with the bay, rosemary, olive oil, and enough water to cover by 2 inches.
- Bring to a simmer, then cook gently, partly covered, until the beans are completely creamy, 60 to 90 minutes. Add the salt halfway through.
- Off the heat, stir in the lemon zest and juice. Let the beans sit in their liquid for 15 minutes.
- Serve with parsley and a generous pour of olive oil.
Make it a week of lunches
Keep the beans in their cooking liquid in the fridge for up to five days. Then:
- Spoon them over toast with a fried egg.
- Toss with greens, tuna, and pickled onions for a salad.
- Simmer with broth and kale for a quick soup.
- Mash with more lemon for a dip.
