'cannellini beans' on Serious Eats

Sunday Supper: Italian Sausage with Cannellini Beans and Pickled Peppers

You may have heard that salting beans before or during cooking is a bad idea, resulting in beans that will never soften. This is a complete myth. In fact, soaking beans in a salt water brine and seasoning the water while they cook will actually make for beans that soften faster. It all has to do with magnesium and calcium ions in the beans skin—two molecules that keeps them firm. Salt will replace these ions overnight, allowing the beans to soften more easily for a creamier, more evenly cooked texture. More

Cook the Book: Cannellini, Caper, Lemon, and Anchovy Crostini

These Cannellini, Caper, Lemon, and Anchovy Crostini from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo take otherwise none-too-thrilling white beans and turn them into something else. By mixing them with a bright Parsley Pesto and a sharp and tangy mix of anchovies, capers, and garlic, the beans take on a mixture of flavors that makes them into an palate-awakening first course. More

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