This recipe for Perfect Pantry Beans is the second of my pantry series. This recipe is inspired by the beans at Dario Cecchini’s Officina della Bistecca, one of the best meals of my life. You can read more about that here.
But back to the beans. These beans are simple, easy, and most importantly, these beans are delicious.
I always have a stockpile of cannellini beans in my pantry. I think they’re incredibly versatile. If you haven’t made my vegan cannellini beans yet, give them a try.
Perfect Pantry Beans are another go-to recipe in my house.
My husband could eat these beans for almost every meal. And I don’t mind at all, because all you need is 6 basic ingredients and 15 minutes to create a beautiful dish.
With more and more cancellations and closings, it looks like we will be cooped up inside for quite some time, and it is the perfect time to enjoy some Panzano inspired beans! They are incredibly tasty and pair well with your favorite chianti classico, pinot noir, or even cabernet sauvignon.
In these crazy times, it’s important to focus on what matters. For me, it’s being with the people I love. And eating good food.
- 2 cans cannellini beans, drained and rinsed
- 1 cup chicken or veggie broth or stock
- 2 tbsp of good extra virgin olive oil
- 4 cloves garlic, chopped or grated
- 1 tsp good sea salt
- 2 bay leaves
Heat a large pot on medium heat. Add rinsed and drained beans.
Add broth/stock, olive oil, garlic, salt, and bay leaves.
After 3 minutes, turn heat to low. Let simmer for 10 minutes.
Serve and enjoy, but don’t forget the wine. Mangia e salute!