Dried beans, lentils and other pulses are super soil helpers. Unlike most plants, which pull nitrogen from the soil as a food source, beans work with soil microbes to pull nitrogen from the air, which both enriches the soil and reduces the need for fertilizer.
(gluten free, vegan)
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Braised Cannellini Beans
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Instructions
- In a large pot, place beans; cover with 10 cups cold water. Sprinkle with 1 teaspoon salt. Bring beans to a boil, and boil for 1 minute. Cover, turn off heat and remove from burner. Let sit for 1 hour.
- Drain cooking liquid. Return beans to the pot, and add 4 cups water and 2 cups broth to just cover the beans. Add onion, garlic, rosemary sprigs, oil, pepper and remaining 1 teaspoon salt. Bring to a boil, cover and reduce heat to low. Simmer for 60 minutes, stirring occasionally. Remove lid, and cook another 60 minutes. Check liquid levels, and add more as needed.
- Remove 1 cup beans, and mash with a potato masher. Return mashed beans to pot, and simmer for 5–10 minutes, until thickened slightly. Adjust salt and pepper to taste. Serve beans with a drizzle of olive oil and a pinch of chopped fresh rosemary.
Recipe Notes
Nutrition Facts
Braised Cannellini Beans
Amount Per Serving
Calories 12185
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Monounsaturated Fat 2g
Sodium 383mg
16%
Total Carbohydrates 30g
10%
Dietary Fiber 7g
28%
Sugars 2g
Protein 11g
22%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (½ cup): 185 cal, 3g fat (2g mono, 0g poly, 0g sat), 0mg chol, 383mg sodium, 30g carb, (7g fiber, 2g sugars), 11g protein
