The best summer beans recipe: Baked Cannellini Beans

Ingredients:


500 g cannellini or lima beans
250-500 g of onions
3-4 garlic cloves
2-3 bay leaves
2-3 tablespoons of mild paprika
1-2 peperoncino peppers
Sunflower oil
Olive oil


Quick tips:
1. You can make this dish in winter and if you want it more like a stew, add more water to the beans while they are cooking.
2. Cooke the cannellini beans for approximately 90 minutes. They need to be cooked before going to the oven.
3. Use 1:1 or 0.5:1 onions to beans ratio. If you are using beans that are not as creamy, use more onions.
4. Substitute half the amount of onions with leeks for an extra depth of flavor.
5. Bake at 200-220 for 30-40 minutes, all depending on your oven.


I love beans and I could eat them every day! It doesn’t matter if they are stewed, pureed, hot or cold, just serve me up a plate. I love every type and the fact that they are present in almost every cuisine in the world. The beans are delicious as soon as you serve them, but can also be as good, if not better the following day. Their versatility is what I love and today, I am bringing you one of my favorite recipes that’s been made in my family for generations. Of course, through my version.

I enjoy eating these baked beans in summer, mostly with feta cheese salad on the side. It’s delicious, filling and incredibly nutritions with lots of fiber, vitamins, minerals and phytonutrients.

This dish has been popular for centuries in the Balkan region of the Mediterranean and it is cooked even in neighboring countries that don’t belong to the Mediterranean itself. Its exact origin is disputable, but the oldest recipes were found in Turkey and Serbia.
There’s a similar dish in the south of France called the Cassoulet, but that one includes meat.

Enjoy this dish and let me know how you like it! 🌿☀️

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