Simple cannelini beans
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One thing that makes it on the menu almost every week: beans. This week was cannellini cooked in chicken stock, topped with parm and served with a shredded kale salad.
Note: this particular recipe is a note to my future self and has not been thoroughly tested.
You'll be eating in: 2-4 hours
Active time: 10 minutes
Yield: 4 servings
Ingredients
- 1
tablespoon olive oil
- 2
tablespoons bacon fat (or more olive oil)
- 1
onion, thinly sliced
- 3
cloves garlic, minced
- 1/2
lb dry cannelini beans
- 4
cups chicken stock
herbs like thyme, organo or parsley (optional)
greens like kale, chard, or broccoli rabe (optional)
- 1
tablespoon lemon juice or apple cider vinegar
salt
freshly ground black pepper
Instructions
If I remember to soak the dry beans I will, if not they turn out fine without! Add everything except the greens and lemon juice/vinegar to the pot. Cook in a Dutch oven on the stovetop on low for 2-4 hours. If you’re not going to watch it closely add more water and/or cover the pot. You could definitely do this in a slow cooker or instant pot. At the end: add in the lemon juice or vinegar, salt to taste, lots of black pepper. If you're adding greens, throw them in at the end and let them lightly wilt - they won't need to cook long.
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