This Cannellini Beans and Greens recipe is a comforting, nutrient-packed dish that’s worth every minute of its slow-cooked perfection. Creamy cannellini beans, simmered to tender richness, pair beautifully with vibrant, earthy greens for a satisfying balance of textures. The long cooking time allows the flavors to meld into a deeply savory, aromatic meal that feels like a warm hug on a plate.
With a prep time of just 10 minutes, this dish is surprisingly simple to put together, letting the stove do most of the work. The beans soak up the broth, becoming velvety and luscious, while the greens add a fresh, slightly crisp bite. Each spoonful is a harmonious blend of hearty, wholesome ingredients that nourish both body and soul.
Ingredients for Cannellini Beans and Greens
- 2 cups dried cannellini beans (sorted and soaked)
- 2 shallots, peeled and quartered
- 1 garlic bulb, top evenly sliced off
- 1 fennel bulb, chopped, stalks and fronds cut into large 4-inch pieces (tops removed later)
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper (to taste)
- 1 (3-inch) piece kombu, rinsed (optional)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice, plus more to taste
- Red pepper flakes (optional, for a hint of spice)
- 1 bunch Swiss chard, stems removed, leaves torn
- Crusty bread (for serving)
- 2 tablespoons chopped fresh parsley (for garnish)
Step-by-Step Instructions
- Soak the beans: Place the dried cannellini beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.
- Cook the beans: Place the soaked beans in a large pot and cover with 2 inches of water. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top.
- Add aromatics: Add the shallots, garlic bulb, fennel bulb and stalks, salt, lots of freshly ground black pepper, and the kombu (if using). Continue simmering until the beans are tender, up to 2 more hours, stirring occasionally. Check every 30 minutes and add more water as needed to keep the beans covered.
- Prepare the garlic: When the beans are tender, remove the garlic bulb, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot.
- Season the dish: Stir in the olive oil and lemon juice. Season to taste with additional salt, pepper, and a pinch of red pepper flakes (if desired).
- Cook the greens: Add the torn Swiss chard leaves to the pot and cook until just wilted, about 3-5 minutes. Taste and adjust seasoning as needed.
- Serve: Ladle the beans and greens into bowls. Drizzle with olive oil and serve with crusty bread on the side. Sprinkle with chopped fresh parsley for a fresh finish.
Perfect Pairings: Serving Suggestions
This hearty dish shines when served with a slice of warm, crusty bread to soak up the flavorful broth. For a complete meal, pair it with a simple green salad dressed with lemon vinaigrette or a side of roasted vegetables. A glass of crisp white wine, like Sauvignon Blanc, complements the dish beautifully.
Make It Your Own: Recipe Variations
Swap Swiss chard for kale or spinach if you prefer, or add a handful of cherry tomatoes for a burst of sweetness. For a smoky twist, stir in a teaspoon of smoked paprika or top with crumbled bacon. Vegetarian? Skip the optional kombu and add a splash of soy sauce for umami depth.
Save Time: Quick Prep Tips
Short on time? Use canned cannellini beans instead of dried—just rinse and add them during the last 10 minutes of cooking. To skip the soaking step, try the quick-soak method: boil the beans for 2 minutes, then let them sit in the hot water for 1 hour before draining and cooking as directed.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the mixture. This dish also freezes well—portion it into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Essential Tools: Equipment Guidance
A large, heavy-bottomed pot is key for even cooking and preventing the beans from sticking. A slotted spoon makes it easy to skim foam and remove aromatics like garlic and fennel stalks. For mashing the garlic, a flat knife or fork works perfectly—no special tools needed!
Cannellini Beans and Greens
Ingredients
- 2 cups dried cannellini beans
- 2 shallots, peeled and quartered
- 1 garlic bulb, top evenly sliced off
- 1 fennel bulb, chopped, stalks and fronds cut into large 4-inch pieces (the tops will be removed toward the end)
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 (3-inch) piece kombu, rinsed, optional*
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice, plus more to taste
- Red pepper flakes, optional
- 1 bunch Swiss chard, stems removed, leaves torn
- Crusty bread, for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Place the beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.
- Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel bulb and stalks, salt, lots of freshly ground black pepper, and the kombu, if using. Continue simmering until tender, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans (older beans will take longer than fresher beans). I typically check them every 30 minutes. Add more water to the pot, as needed, as it starts to evaporate.
- When the beans are tender, remove the garlic, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot. Stir in the olive oil and lemon juice and season to taste. I like to add ½ to 1 teaspoon more salt, more pepper, and a pinch of red pepper flakes.
- Add the chard leaves and cook until the chard is just wilted. Season to taste and serve in bowls with drizzles of olive oil and crusty bread. Sprinkle with parsley.