The best way to make delicious and creamy cannellini beans from dried

Prep Time 10 minutes | Cook Time 2 hours

Equipment

1 dutch oven with lid or a heavy bottom pot with lid.

Ingredients

1.5 lbs dried cannellini beans
8 tablespoon Extra virgin olive oil
2 bay leaves
1 head of garlic
water to cover the beans in pot
1 teaspoon kosher salt plus more to taste

Instructions

Pre-heat oven to 325 degrees.
Chop the tip off of the head of garlic (make sure to chop the pointy tip side and not the root side)
Add beans, head of garlic that you just chopped and bay leaves to a large heavy bottom pot. Make sure the pot has a tight fitting lid.
1.5 lbs dried cannellini beans, 1 head of garlic, 2 bay leaves
Now add enough water to cover the beans by about ½ inch over the top of the beans.

Add olive oil and salt and cover with a lid.
8 tablespoon Extra virgin olive oil, 1 teaspoon kosher salt
Place in oven a cook for about 2 hours or until the beans are tender.
Serve warm or hot.

Notes Storing: You can freeze beans in a freezer proof container for up to 2 months. To thaw beans, place frozen beans in the fridge over night to defrost. To re-heat, add beans to small sauce pan and gently re-heat over low to medium low heat until warmed through.