Cannellini Beans with Lemony Dill Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This delicate creamy sauce is lovely either with cannellini or haricot beans.


  • 175g (6oz) dried cannellini beans
  • 2 tablespoons olive oil


Soak the beans in cold water overnight. Then drain them and put them into a saucepan with plenty of unsalted water. Bring the beans to the boil and simmer for 30–50 minutes (older pulses will take longer) until they are soft but not breaking up.

Drain the beans, and put them into a warm serving bowl. Stir in the olive oil, and keep the beans in a warm place while you make the sauce.