This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"What most moved him was a certain meal on beans."
-Robert Browning, Author
Many restaurants in the Navarran region of Spain will serve some variation on these white beans. Some have peas or broad beans along with the white beans and others are straight white beans. Some have peppers and others don't. Most have onions and garlic but many will not use the ham.
All of them are delicious and this is a super easy and delicious dish that is great for you, with a full serving of legumes and a full serving of veggies. Pair this with a piece of grilled fish or chicken for the perfect dinner.
There is no bean that actually carries the name "white bean". When a recipe calls for white beans, it can mean any one of a number of choices of bean.
The most common white bean used are Navy beans. As with almost every bean, Navy beans have other names including Yankee beans, Boston beans, Boston Navy beans, Pea beans and white pearl beans. The French call these haricot blanc beans.
Another white bean choice is the Great Northern bean. These are slightly larger than Navy beans but are similar in taste and texture.
In some specialty shops you will find the French Flageolet beans (they are actually grown in California). These are a light, creamy bean with a fine texture when cooked that is not at all grainy.
There is also the white kidney bean. This is the one that the Italians call cannellini or fazolia. They are somewhat firmer than other white beans and make a great addition to soups.
Servings = 8 | Serving size =about 1 1/4 cups
Cooking Time = 210 Minutes
This recipe can be multiplied by 2, 3.
This recipe is actually better the day after cooking (like many soups) and keeps well, refrigerated, for 4-5 days.
|1 lb||dried cannelini beans|
|1 Tbsp||olive oil|
|4 cloves||garlic (minced)|
|2 ounces||proscuitto (or Spanish jamon or good quality ham)(minced)|
|1 large||onion (diced)|
|1 large||green bell pepper (diced)|
|1/2 large||red bell pepper (diced)|
|1/4 tsp||ground coriander|
|1 tsp||dried thyme|
|fresh ground black pepper (to taste)|
Place 3 quarts of the water in a large bowl and add the beans. Soak overnight.
After the beans have soaked drain them and set aside.
Place the olive oil in a large stock pot over medium heat.
Add the minced garlic and cook for about one minute. Stir frequently.
Add the ham and cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the peppers and cook for about 2 minutes. Stir frequently.
Add the beans, 8 cups of water, paprika, coriander, thyme, salt and pepper. Stir well.
Adjust the heat to a simmer.
Cook the beans over low heat for 3 hours. Stir occasionally.
The beans are best served the next day.
Serving size = about 1 1/4 cups
Servings = 8
Amount Per Serving
|Calories 260||Calories from Fat 28|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 43g||16%|
|Dietary Fiber 15g||57%|
|Vitamin A 18%||Vitamin C 84%|
|Calcium 13%||Iron 29%|
|Vitamin K 6 mcg||Potassium 1085 mg|
|Magnesium 118 mg|