Cannellini Beans Recipe

Refried White Beans with Poached Eggs

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This breakfast dish or side is luxuriously creamy thanks to one particular kind of cannellini bean.

Melissa Gray

Published on January 16, 2024

Tested by

Marianne Williams

Refried White Beans with Poached Eggs — Photo:
Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Active Time:

30 mins

Total Time:

35 mins

Yield:

8 servings

Thin-skinned Marcella beans cook to a tender, creamy finish, and their delicate skins mash beautifully for this fresh take on refried beans. Caramelized shallots and bold Fresno chile lend big flavor while fresh thyme and mint provide freshness and lime juice brings a brightness to what is typically a heavier dish. Serve refried white beans topped with a poached egg and you have one seriously satisfying breakfast, or serve them without the egg for a comforting side dish.

Frequently asked questions

Can this recipe be made ahead of time?

While the cannellini beans recipe can be cooked up to a week ahead of time, it’s best to enjoy these refried white beans fresh, to fully take advantage of the freshness of the herbs and lime juice.

What are Marcella beans?

Marcella beans are a thin-skinned variety of cannellini beans named after Italian cookbook author Marcella Hazan. They are grown and sold by Rancho Gordo and can be purchased online.

How to cook dried beans?

While canned beans may be used in this Marcella beans recipe, you’ll get even better flavor if you cook the beans yourself. Be sure to salt the water well, and include aromatics like onion in the cooking water. Read more about the simplest, best way to cook dried beans.

Notes from the Food & Wine Test Kitchen

You want to use Marcella beans that are incredibly tender, if not almost falling apart for this cannellini beans recipe, so cook them to the end of their suggested cook time range.

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Ingredients

1/4 cup extra-virgin olive oil
1 large (3-ounce) shallot, chopped (about 2/3 cup)
1 medium-size red Fresno chile, seeded (optional) and thinly sliced (about 1/4 cup), plus more for garnish
2 tablespoons chopped garlic (about 6 medium garlic cloves)
1 3/4 teaspoons kosher salt, divided, plus more to taste
1/4 cup (2 ounces) dry white wine
6 cups cooked and drained Marcella or cannellini beans plus 1/4 cup reserved bean cooking liquid, divided
2 tablespoons fresh lime juice, plus more to taste
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint, plus whole mint leaves for garnish
Poached eggs (optional)
Black pepper

Directions

Heat oil in a large saucepan over medium. Add shallot and chile; cook, stirring occasionally, until softened, about 3 minutes. Add garlic and 1/4 teaspoon salt; cook, stirring occasionally, until shallot begins to caramelize, about 3 minutes. Stir in wine; cook, stirring constantly, until slightly reduced, about 1 minute.
Transfer shallot mixture to a blender or food processor. Add 1/4 cup reserved bean cooking liquid, lime juice, chopped thyme, chopped mint, and remaining 1 1/2 teaspoons salt; process until smooth, about 30 seconds.
Return shallot mixture to saucepan; add cooked Marcella beans. Cook over medium-low, stirring often and using back of a spoon to mash beans until slightly chunky in consistency and heated through, about 15 minutes. Season with additional salt and lime juice to taste. Garnish with mint leaves and additional chile slices. Serve with poached eggs, if desired. Sprinkle with black pepper.

Originally appeared in Food & Wine magazine, December 2023 / January 2024