Ingredients:
1 cup of canellini beans or navy beans
1 tbsp of fresh thyme
2 crushed cloves of garlic
olive oil
Cover beans by about two inches of water and let them soak overnight. Rinse them well.
Put beans in a deep pot and cover with water by 3 inches. Bring to a boil and then lower to a simmer. Cook for 40 minutes and check for doneness. Cook for longer if necessary checking regularly they should be soft but firm.
Drain the water and season the beans with salt, pepper, thyme, garlic and olive oil. They keep for about one week in the refrigerator, and they also freeze well. Use for salads, soups and spreads.
Benefits of white beans
