Cannellini beans are a white kidney bean and are most commonly used in Italian cooking. Below is a recipe using a pressure cooker, but if you don’t have one the beans can be soaked overnight in water, drained, and added to the stewing ingredients below and cooked on low heat until tender or for about 2 hours.
Cannellini beans make a great addition to salads, pastas, stews or this herbed gnocchi with arugula pesto.
3 cups dried cannellini beans
1 small bunch parsley
2 sprigs of fresh sage
1 bay leaf
4 oz pork belly – cut in large cubes
3 oz tomato paste
enough water to cover the beans by 2 inches
1. Combine all ingredients in a pressure cooker and stir so the tomato paste is thoroughly mixed with the water.
2. Seal the lid according to your manufacturers instructions and bring the pot to pressure. Once you reach pressure cook the beans for 35 minutes or until they are tender and cooked.
3. Once the pressure is out remove the lid and strain the beans. Save the stock if you would like to use to for a stew for the beans. Discard the herbs.
4. Serve the beans warm or chill them for later.
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