2 cups dried cannellini beans
1 white onion
1/3 cup of olive oil
Red pepper flakes
A pinch of cumin (optional)
Rinse the dried beans then soak them in water for 4-5 hours (approximately 1 inch above the beans).
Bring the beans to a simmer (using same water) then cover and continue to cook over low heat until soft, about 1 hour.
Check beans often and don’t let them be mushy. Strain the beans.
In another pot, sauté the grated white onion and olive oil, stirring often. Add 2 tbsp. of tomato paste, some red pepper flakes and continue to cook over low heat for 5-6 minutes.
Add strained beans and add some boiled water (approximately 1 inch above the beans).
Bring to a low simmer again and add 2 tsp. of salt (and a pinch of cumin).
Have some boiled water ready and add to your dish if you think it’s needed.
Cook another 10 minutes or so.
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