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Ingredients
1 pound canellini beans, soaked overnight in water to cover
4 cloves garlic, left whole
Coarse salt
3 inner ribs celery, diced
3 scallions, chopped
1 shallot, minced
Freshly ground white pepper to taste
¼ cup white balsamic vinegar
½ cup extra-virgin olive oil
Nutritional analysis per serving (8 servings)
39 grams carbs; 330 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 10 grams fiber; 252 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the soaked canellini beans, cover with fresh water and cook for 45 minutes to an hour, with the whole garlic cloves, adding a teaspoon of salt after half an hour. The beans should be tender but not mushy. Drain and cool. Remove the garlic.
- Step 2
Add the celery, scallions and shallot and season to taste with white pepper and more salt if necessary. Combine the balsamic vinegar and olive oil. Pour the mixture over the beans and toss well.
Private Notes
Comments
Nice recipe, just adding the alternative spelling "cannellini" in case someone is using that in their search term!
While simmering the beans, I add a few sprigs of sage to the water together with the garlic.