• Active Time 20m
  • Total Time 12h 50m

Makes 4 servings


  • 1 cup dried cannellini beans
  • 1 stalk celery
  • 1 carrot, peeled and split lengthwise
  • 1 bay leaf
  • 1 medium white onion, peeled and halved
  • 2 whole cloves
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dried
  • 1 teaspoon finely chopped fressh thyme, or 1/2 teaspoon dried
  • 1 teaspoon finely chopped fresh sage, or 1/2 teaspoon dried
  • 3/4 cup grated Pecorino Romano
  • Salt and freshly ground black pepper, to taste


In a bowl, cover the beans with cold water and soak overnight.

The next day, drain the beans and put them into a pot with fresh water that covers the beans by 4 inches. Lightly salt the water, add the celery, carrot, bay leaf and onion halves stuck with the 2 whole cloves. Over high heat, bring to a boil, lower the heat and simmer until the beans are tender, 30 to 40 minutes. Discard the vegetables and let the beans cool in their cooking liquid.

In a medium saute pan over medium heat, gently heat the olive oil. Add the garlic and half the herbs and saute for 2 to 3 minutes, being careful not to brown the garlic. With a slotted spoon, add the beans to the pan, turning them in the oil for 2 minutes. Then add about 1 1/2 cups of their cooking liquid. Stir in half of the Pecorino Romano and the remaining herbs. Boil briskly, about 10 minutes, until the bean liquid reduces slightly to form a "sauce." If the beans are tender before the sauce thickens, remove them with a slotted spoon and continue boiling down the liquid, then pour over the beans. Add the salt and pepper, if needed, and transfer the beans to a serving platter. Sprinkle the remaining cheese over the beans.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5548

nutrition information per serving

341 calories; 16g total fat; 20mg cholesterol; 253mg sodium; 34g carbohydrates; 13g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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