Description
A rich, vegetarian Tuscan classic where al dente Canellini beans meld with caramelized shallots, sun-dried tomatoes, and savory mushrooms in a tangy, silky emulsion. Brightened with vinegar, this rustic yet refined dish showcases seasonal balance and heritage techniques.
Ingredients
450g dried Canellini beans
2 shallots, thinly julienned
1/2 cup sun-dried tomatoes (oil-packed)
8 oz cremini mushrooms, sliced
2 garlic cloves, minced
2 tbsp extra virgin olive oil
2 cups vegetable stock
2 tbsp fresh thyme leaves
1 tbsp Tuscan white wine vinegar
Salt and black pepper to taste
Instructions
Soak beans in 1.5L water for 8 hours or overnight, then drain and rinse thoroughly
Heat oil in a Dutch oven over medium-low heat; sauté shallots for 10 minutes until golden, stirring occasionally
Add garlic and sun-dried tomatoes, toast for 3–4 minutes until fragrant
Pour in stock, bring to a simmer
Stir in mushrooms, reduce heat, and cook for 40 minutes until tender
Add beans and half the thyme, gently stir to coat
Cook for 20 minutes until beans are creamy but still hold shape
Finish with vinegar and remaining thyme; season to taste
Simmer 2 more minutes, then serve warm
Notes
Use a 1:3 soak ratio for dried beans (450g beans to 1.5L water)
For quicker preparation, pressure-cook beans in vegetable stock for 18–22 minutes
Serve over crusty bread, polenta, or tossed with pasta
Store leftovers in an airtight container in the fridge for up to 4 days
- Prep Time: 25
- Cook Time: 100
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg (adjust with homemade stock)
- Fat: 12g
- Saturated Fat: 1.8g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg