Cannellini beans~an Italian white kidney bean. So creamy and tasty. I love them best when I cook from scratch. Oh, yes, you can buy them canned, but they’re scrumptuously easy to prepare and just perfect as a side or as the main dish. With the fresh herbs, the flavors just explode.
If you want to make them even a more hearty meal, stir in two cups of chopped greens~kale, chard, spinach~as well as about three-fourths cup of a small size pasta the last 30 minutes of cooking and you’ve got a dinner dish worth raving about! Don’t forget to grate on plenty of parmesan reggiano!
¼ cup bacon drippings (can substitute a ham hock or olive oil)
3 garlic cloves, smashed
Water (lots of it)
32 oz. chicken broth (divided)
2 tsp. sea salt
1 tsp. white pepper
1 tsp. red chili flakes
1 bouquet bundle of fresh rosemary, thyme, and oregano tied with cooking twine + more for garnish
1 cup ham, diced
Put the beans, bacon drippings, garlic, 3 cups of water, 3 cups of chicken broth, salt, and pepper in a heavy pot. Turn heat to high, put a lid askew and bring to boil cooking about an hour. Check to see if they need more water/chicken broth. Don't let them boil down and burn.
Reduce heat to medium. Cover with the lid, Add the chili flakes and herb bundle. Continue to add water/remaining chicken broth and cook another 60-75 minutes or until the beans are tender. Test by tasting a bean or two. Stir occasionally. Remove the herb bundles and discard.
Add the ham, put beans on simmer and let them rest about 30 minutes until serving (again, adding any water if needed.)
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