White Beans with Tomatoes and Capers
By America's Test KitchenPublished on February 14, 2020
Time
1¾ hours, plus 8 hours brining
Yield
Serves 4 to 6
Ingredients
1 ½ tablespoons table salt for brining1 pound dried cannellini beans, picked over and rinsed1 tablespoon plus ¼ teaspoon table salt, divided6 tablespoons extra-virgin olive oil, divided3 garlic cloves, sliced thin5 ounces grape tomatoes, halved1 tablespoon capers ½ teaspoon dried oregano ½ teaspoon red pepper flakes
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. Extra-virgin olive oil and white beans are a natural pairing. Six tablespoons may seem like a lot of oil, but the beans soak it up.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Combine ¼ cup oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown lightly at edges, about 3 minutes. Add 3½ cups beans (reserve remainder for another use), tomatoes, capers, oregano, pepper flakes, and remaining ¼ teaspoon salt and cook until tomatoes just begin to soften, about 5 minutes, stirring occasionally.
- Transfer bean mixture to shallow dish and drizzle with remaining 2 tablespoons oil. Serve.
Time
1¾ hours, plus 8 hours briningYield
Serves 4 to 6Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
5 ounces grape tomatoes, halved
1 tablespoon capers
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Test Kitchen Techniques
Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
5 ounces grape tomatoes, halved
1 tablespoon capers
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Test Kitchen Techniques
Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, sliced thin
5 ounces grape tomatoes, halved
1 tablespoon capers
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Test Kitchen Techniques
Why This Recipe Works
In this quick yet flavor-packed side, we toasted thinly sliced garlic to bring out its sweetness. Cooking tomatoes until they were just softened added a savory sauciness to the dish. We preferred using cooked-from-dried cannellini beans for their extra-creamy texture. Finishing with a drizzle of fruity, peppery olive oil added richness.
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. Extra-virgin olive oil and white beans are a natural pairing. Six tablespoons may seem like a lot of oil, but the beans soak it up.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Combine ¼ cup oil and garlic in 12-inch nonstick skillet and cook over medium heat until garlic begins to brown lightly at edges, about 3 minutes. Add 3½ cups beans (reserve remainder for another use), tomatoes, capers, oregano, pepper flakes, and remaining ¼ teaspoon salt and cook until tomatoes just begin to soften, about 5 minutes, stirring occasionally.
- Transfer bean mixture to shallow dish and drizzle with remaining 2 tablespoons oil. Serve.
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