Beans take a while to cook, that is why it is common to buy canned ones. Low sodium canned beans are better options especially if you use them often.
I prefer dried beans because they taste good and have better texture. I cook them in a pressure cooker to reduce the cooking time in half.
1 pound dried white cannelliniÂ beans
4 cups sliced yellow onions
1/4 cup olive oil
2 garlic cloves, minced
1 knob of ginger (5cm)
2 quartsÂ chicken stock
Salt and pepper to taste
Soak the beans in water for at least 6 hours or overnight. Peel the ginger and slice it into thick strips. Set half aside for garnish.
Heat a Dutch oven or a large stock pot over medium flame. SautÃ© the onions in olive oil for 8-10 minutes or until they become translucent. Add the garlic and cook for another 3-5 minutes or until they are light brown. Pour in the chicken stock. Add the beans and half of the ginger. Bring it to a boil. Reduce the heat and simmer for 45 minutes to an hour or until the beans are very soft. Let it cool for 10 minutes.
Remove the ginger and puree the soup in a blender or food processor for 1 minute or until it is smooth.
Reheat it in the pot. Season it with salt and pepper. Ladle into individual bowls. Garnish with the remaining ginger. Serve warm with bread.
Photo Courtesy Of: wonderyort