Braised Cannellini Beans with Garlic, Marjoram and Oregano


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Chef: Quinn Emmett

Serves: 4


Really tasty chilly night veggie dish. Please note using dry beans means you need to start the night before. And you should definitely used dry beans, not that canned shit. Enjoy!


2 cup dried cannellini beans
2 tsp kosher salt
3/4 cup extra virgin olive oil, more for finishing
4 clove garlic, smashed with knife
1 leaf/leaves bay leaves
1/4 tsp dried oregano
1 tbsp fresh or dried marjoram leaves
1/4 cup fresh bread crumbs

NIGHT BEFORE: Rinse beans well in colander.
Transfer to bowl, cover with plenty of cool water and let soak overnight.
THE NEXT DAY: drain the beans, transfer to a 3 qt pot and add water to cover by 2 inches.
Place over high heat and bring to boil, skimming off foam.
Adjust the heat to a simmer and cook, uncovered, for 2 hours (or until tender).
It might be necessary to top off the water as the beans cook.
Remove from the heat, stir in salt and let beans stand in cooking water for 30 mins.
Drain beans, saving 3/4 cup of cooking liquid.
In a new pot, heat olive oil over medium heat.
Add garlic, bay leaves and oregano and cook for about 3 minutes or until garlic is soft.
Stir in beans and saved cooking liquid and simmer, stirring gently, for 4 minutes or until beans are creamy (may require some light mashing).
They shouldn't be as thick as mashed potatoes, but not quite individual beans either.
Stir in marjoram, taste for seasoning and add salt as needed.
Remove from heat, serve immediately sprinkled with bread crumbs and tiny drizzle of good olive oil.