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Help! Cooking with cannellini beans--without being bogged down.

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Help! Cooking with cannellini beans--without being bogged down.

corianda | Jan 22, 2012 09:10 AM

Recently I've made both a cassoulet and a pasta dish calling for (canned) cannellini beans. I dutifully added them, but despite simmering in garlic, tomatoes, and all sorts of other delicious ingredients, the final result seems bogged down by the beans. The dishes were delicious, but the beans seemed to dull it down a lot every time you got a bite of them. It's such a waste for an amazing dish to just taste like big bites of protein.

Has anyone else had this experience? Have any tips to imbibe the beans themselves with some kind of extra flavor before adding them? I'm at a loss here and don't want to give up on those recipes!

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