Baked cannellini beans with lemon and dill
The most summery and fresh that baked beans can get! I love cooking with loads of fresh herbs and I’d be lying if I said that I didn’t use more than the cup of dill called for here. Baking the beans yields such a creamy texture and zingy flavor as they soak up all of the goodness from the dill, lemon juice, and olive oil. The sauce concentrates and is almost sweet in the end, but with an herbaceous, lemony kick. Serve this as a main course with lots of bread and feta on the side to really savor every bit.
– Diana Moutsopoulos (@greek_recipes)
- 1 lb Primary Beans Cannellini beans
- 1 cup chopped dill (including the stems)
- ½ cup extra virgin olive oil, plus more for serving
- ½ cup lemon juice
- 1 garlic clove, smashed and minced
- Salt and freshly ground pepper to taste
- Additional fresh dill and lemon wedges, for serving
- Good bread and good quality feta, for serving
Prepare dried beans according to the Primary Beans cooking guide. If using a pressure cooker, set time to 38 minutes instead of the recommended 42 minutes. If cooking on the stovetop, cook beans until just al dente, about 15-20 minutes less than you would normally cook them.
Preheat the oven to 400 degrees F (200 degrees C). Once beans are ready, strain beans from the broth. Measure 1 cup of broth and reserve the remaining broth for another use.
To a 9x13 inch baking dish, add beans, 1 cup bean broth, dill, olive oil, lemon juice, garlic, and pepper. Stir well, then taste and add additional salt if desired.
Bake in the preheated oven for 25-35 minutes, until beans are bubbly and the sauce has thickened slightly. Remove and let rest for 5 minutes before serving.
Serve as a main dish with good bread feta on the side, if desired. You can serve as is, or with additional chopped fresh dill, lemon wedges, and a drizzle of olive oil.