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Braised Cannellini Beans W/Garlic, Marjoram and Oregano

Braised Cannellini Beans W/Garlic, Marjoram and Oregano reads allium 4.5, richness 4.3 and herbaceous 3.8 on Palate's 0–10 flavor X-ray — a Spanish main, about 10 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 2.1 / 10
• Sweet & Fruity — 1.3 / 10
• Sour & Bright — 0.7 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Allium 4.5 · Richness 4.3 · Herbaceous 3.8 · Bitterness 2.0 · Salinity 1.9 · Umami 1.9 · Floral 1.3 · Earthy 1.3 · Nutty 1.1 · Sweetness 1.1 · Warm Spice 1.0 · Fruity 0.7 · Citrus 0.7

What's in it (7)

• 2 cups dried cannellini beans
• 14 cup extra virgin olive oil
• 2 garlic cloves, smashed
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1 tablespoon dried marjoram
• 14 cup fresh breadcrumb, toasted

Time & effort: about 10 hr 15 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 206.7 kcal, 7.6 g protein, 2.2 g fat, 38.5 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (19 steps)

1. Rinse the beans well in a colander, picking out any broken beans and pebbles.
2. Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight.
3. Drain the beans and transfer to a 3 qt pot and add water to cover by 1 to 2 inches.
4. Place over high heat and bring to a boil, skimming off any foam that rises to the surface.
5. Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until beans are tender (it might be necessary to add more water).
6. Remove from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.
7. Drain the beans, reserving 3/4 cup of cooking liquid.
8. In a pot, heat the olive oil over med heat.
9. Add garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften.
10. Stir in the beans and 3/4 cup cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency.
11. The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread.
12. If the beans are too thick, stir in a little water and continue to cook.
13. Stir in marjoram, taste for seasoning, and add salt if needed.
14. Remove from the heat.
15. At this point beans can be cooled, covered and refrigerated for up to 1 week, reheat gently before serving.
16. To serve, pour beans into a warmed serving bowl, or ladle them into warmed individual bowls.
17. Top with bread crumbs and a drizzle of olive oil.
18. Serve immediately.
19. **The recipe recommends 2 tsp salt -- one of our New Year's Resolutions is for me to cut back on sodium -- so I have purposely omitted this ingredient**.

Dishes with a similar flavor shape

• Chicken Kiev (Котлета по-київськи) — Russian
• Falafel — Lebanese
• Grilled Potatoes — American
• Poblano and Corn Quesadillas — Mexican
• Bot Boi (Chicken Pot Pie with Square Noodles) — American · Pennsylvania Dutch

Keep reading: what allium, richness, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.