Braised Cannellini Beans

My family orders a side of braised beans at a local restaurant and always remark how great they are with bread, on their own, or under a protein. Creamy, warm with a punch of herby green sauce on top along with some fresh parm - they go with everything! I’m including them for Thanksgiving because, well, again, they go with everything.

I like to pop them in the oven, but they can absolutely be made on the stovetop if you’re short on space.

I love extra texture so if you’re making the green beans from this menu as well, some extra pine nut crumble and a final toast in the oven would be great and look pretty.

When I lived in Italy, the gal who owned the place I was working at always left the canned bean liquid in her warm bean dishes; no draining. The liquid has lots of starch that helps make the broth base luscious, much like using pasta water in pasta sauces. You could drain the beans if you’d rather, but I left ours in and the recipe assumes for that hydration in the broth yield below. I use Better Than Boullion and made my broth a bit richer than the ratio suggested on the back of the jar.