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White Beans Alessi

2 cup cannellini or white navy beans, sorted, rinsed well, soaked for 1 hour 
1 - 2 cups spring or filtered water 
1 bay leaf or 1-inch piece kombu 
2-3 cloves fresh garlic, peeled, left whole 
extra virgin olive oil 
sea salt 
juice of 1 lemon 
1 bunch watercress, rinsed, left whole 

Drain beans, discarding soaking water. Place beans and fresh water in a heavy sauce pan. Add bay leaf or kombu and garlic. Bring to a boil, uncovered, over medium heat. Boil for five minutes, cover and reduce heat to low. Cook beans until tender, but not mushy, about 45 minutes. Remove bay leaf or kombu, drain remaining liquid from beans and transfer to a mixing bowl. Drizzle generously with a fruity olive oil and toss gently to coat the beans. Season to taste with salt and add lemon juice. Stir gently to combine ingredients and serve on a bed of watercress. 

Makes 2-3 servings.  


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