Rich & creamy beans from Food52 by Rachel Roddy

  • garlic
  • dried cannellini beans
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute dried beans of your choice for dried cannellini beans. Soak beans in water 10 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried beans of your choice for dried cannellini beans. Soak beans in water 10 hours.

  • KatieK1 on April 13, 2026

    Includes olive oil

  • kbrooks on May 21, 2025

    Good basic bean recipe. I soak the beans overnight in salted water which shortens the cooking time and they retain their shape. Rinse really well and don't add salt to the cooking beans until they have softened. I also add a sprig of fresh rosemary along with the sage and garlic. Any dried white bean works. Especially like Rancho Gordo Marcella beans.

  • Shelmar on March 21, 2025

    We used alubia blanca beans and a head of garlic.

  • bching on December 11, 2023

    Easy and delicious. The only frill I added was fresh ground pepper on top.

  • rionafaith on July 20, 2020

    This is a totally fine way to cook beans but I didn't find it particularly richer or creamier than usual beans? I omitted the sage and added 2 bay leaves instead, and doubled the garlic and chose to peel the cloves beforehand rather than squeezing them out at the end. Totally adequate and tasty pot of beans but not anything spectacular.

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