Vegetables / Side Dishes

Perfect Cannellini Beans

My old blog site, My Baking Adventures, no longer exists.

Which honestly, kind of bums me out sometimes….

I deleted it about 2 years ago as part of the “process” of getting rid of the old parts of my life (i.e. my divorce).

However, thanks to the wonders of the Internet (and a cached Google Reader), you can still view the posts, but the pictures no longer show up.

And quite frankly, that’s fine with me because my photography skills have come a looooooooong way since then.

A long way.

Anyhoo, as I was preparing a batch of cannellini beans for a dip I made a few days ago, I thought about the post I wrote for the recipe.

And here it is – unedited and copied verbatim (well, really just cut and paste but let’s not split hairs here):

* According to a long-standing tradition, it is customary to prepare a batch of black eyed peas on New Year’s Day to insure good luck for the forthcoming year.

Do cannellini beans count instead?

You may recall that learning to cook dried beans from scratch was on my “Learn To Do” list – and although I accomplished that task last year, I was not entirely pleased with the final texture and flavor of the beans.

However, by following Nick Kindelsperger’s (aka The Paupered Chef) simple instructions, I’m now the proud creator of three batches of perfectly cooked beans. No tough skin, no undercooked parts – these babies were just right.

And what did I do with all those beans, you might be asking? After cooling, I bagged them up (with a bit of cooking liquid added to each bag) and have them safely stored in the freezer – ready for soup at a moment’s notice.

Here’s the link to his concise, step by step instructions – but this is my condensed version”

90 Minute No Soak Beans – adapted from Nick Kindelsperger

1 pound dried beans
1 ½ tsp salt

Preheat the oven to 275 degrees.

Pour the beans into a large, heavy pot with a tight fitting lid, (I used a Le Creuset) and add the salt. Add enough room temperature water to cover by an inch and a half, and bring to a boil.

Cover the pot, and set it in the oven. Set your timer for 75 minutes.

After 45 minutes, check to make sure there is still plenty of water in the pot. If necessary, add more boiling water.

Check for doneness at the 75 minute mark. (Mine actually needed another 10 minutes.)


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