Tuscan Cannellini Beans

This dish turned out great. It was easy to make and Mary enjoyed it as a thick soup and I had it beside Jasmine rice. This was the first time to cook cannellini beans but will not be the last. We found them at Rouses.

We will make this again. It roughly followed the recipe by the same name here. The original ingredients from that recipe we did not include are shown struck through. Their Directions were quite different than what we did here. If we did not have the ham bone then their process would be best but would have yielded a somewhat different dish based on chicken stock rather than ham stock.

As we had a lot more beans and stock than their 2 cans and 2 cups, we included more herbs, other than the oregano as it can be overpowering IMHO.

An interesting article reviewed after making this dish is Cannellini Beans vs Great Northern Beans.

Ingredients

  • Ham bone pieces with some heavily smoked meat edges left on from the 2021 Thanksgiving spiral cut, twice smoked, ham.
  • 1 medium chopped yellow onion
  • ? cup chopped carrots Would have been good and should use next time.
  • ~3 cups chopped celery
  • 3 medium garlic toes, chopped small
  • ½ cup dry white wine did not think this would add anything and therefore a waste of good wine.
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 lb. Camillia Cannellini dry beans
  • 2 cups chicken stock this was made with ham stock. See Directions.
  • ½ cup grated Parmesan cheese Forgot to add this but should try next time
  • ¾ cup heavy cream
  • 3 teaspoons chopped fresh rosemary from the herb bed
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes from the garden peppers
  • 2 bay leaves, each about 2″ long
  • salt and ground black pepper to taste

Directions

  1. Brought ham bone pieces in the blue enamel cast iron pot filled maybe 40% full. [that was too much water in the end] to a boil and then simmered for 2-3 hours.
  2. Seperately, brought water to a boil and added rinsed cannellini beans. Turned off the heat and let them sit to release any undigestible sugars. After an hour or so, poured them through a strainer. Saw no evidense of released sugars. See linked article above that mentions that issue but not definitively.
  3. Add to lightly boiling ham broth with meat and bones: onions, celery, garlic, cannellini beans,
  4. After simmering for 30 minutes or so add: cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper.
  5. Increase heat to high and bring to a gentle boil around the edges. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, “until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.”

Note that we did not add the cheese because I forgot to do so. But, we still had a sauce-like consistency although we simmered them for a couple of hours, most of the beans broke up, and some became part of the sauce.

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