Beans with Olive Oil

Beans with Olive Oil

IHCC Tessa Kiros ButtonI was inspired to make this dish by Deb, who posted it for the Bean there, done that theme. As you can see in the picture, my version is running low on beans, because I had only a small can of beans to start with (the original recipe calls for 500 g of beans) and because I doubled the amount of carrots. This converts an antipasti into a warming winter soup.

Beans with Olive Oil

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6


250 g cannellini beans, fresh or dried
1 red onion, diced
2 garlic cloves, minced
2 carrots, thinly sliced
1 bay leave
parmesan rinds
olive oil


Soak the dried beans for 12 hours, if using. Put the beans into a pot, cover with water and bring to the boil. Reduce the heat to low, add the all other ingredients except the olive oil and simmer until the beans are tender (40 minutes for fresh beans, 90 minutes for dried beans). Add salt and pepper to taste, drizzle with some olive oil and serve.


Heather Schmitt-González said...

This is such a great little side dish. I'll be making it one of these days...

Natashya KitchenPuppies said...

Gotta love cooking with beans! Did you leave the water in for a more soupy dish?

Deb in Hawaii said...

So beans and carrots with olive oil. ;-)

Still looks delicious--warm and satisfying. Thanks for the shout out.

Couscous & Consciousness said...

Nice adaptation to a recipe using what you have on hand, and I can see this would make a nice warming broth.
Sue :-)

luckybunny said...

This looks lovely and comforting!

Kim said...

Beans and carrots are both favorites of mine. I know that I would love your adaptations!

Jeanne said...

I love the theme! And what a warm winter dish.