How to Cook Casa Corneli Dried Beans
Prepare a pot of beans and keep on hand for your favorite recipes
Casa Corneli organic Chickpeas, Cannellini Beans, and Borlotti Beans are incredibly savory, with a thin skin and firm bite—when cooked properly!
Here are our instructions for making a perfect pot of beans:
- It's very important to soak the beans in water overnight. Once soaked, discard the water and rinse in a colander.· Put the beans in a large pot and cover with 3 inches of water.
- Add 1 tablespoon extra virgin olive oil, 1/4 teaspoon black peppercorns, 1 garlic clove, a sprig each of sage and rosemary, and a bay leaf.
- Bring to a boil, then reduce the heat to maintain a very gentle, slow simmer. Every once in a while, gently swirl or shake the pot (don't even think about stirring!).
- Start tasting the beans for doneness around 45-50 minutes. When done, they should be evenly cooked throughout with a firm texture.
- Turn off the heat and let the beans cool in the cooking liquid. Add salt to taste.
- Refrigerate in their broth and keep on hand for your favorite recipes! Check out our suggestions below.
Nota Bene: Casa Corneli organic Lentils do not require pre-soaking and cook in 20-30 minutes!
- These dense, savory chickpeas are delicious on toast: sauté cooked chickpeas with garlic and rosemary, lightly mash, and spoon on bruschetta drizzled with olive oil.
- Perfect paired with porkchops.
FAGIOLI BORLOTTI - BORLOTTI BEANS
- Make Pasta e Fagioli with Sagne a Pezzi pasta.
- Mix cooked Borlotti beans, flaked tinned fish such as Orata or Grilled Branzino, thinly sliced red onion, boiled eggs, and chopped celery. Dress with olive oil and red wine vinegar.
FAGIOLI CANNELLINI - CANNELLINI BEANS
- Toss these ivory-colored beans with shaved raw vegetables for an elegant salad.
- Serve Cannellini alongside grilled steak. Make sure they are swimming in Laudemio Frescobaldi!
