Savory White Beans

Preparation info

  • 10 or more

    servings as accompaniment
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup dried Italian cannellini (white kidney beans)
  • 7 garlic cloves, peeled
  • 1 parsley sprig
  • Salt
  • 3 tablespoons olive oil
  • 1 large tomato, unpeeled and quartered
  • Freshly ground black pepper
  • 1½ tablespoons all-purpose flour
  • 1 tablespoon ground cuminseed, or more
  • 2 tablespoons paprika, or more


    1. Soak the beans overnight in four cups water.

    2. Drain the beans; add fresh water to come one inch above the beans. Add two of the garlic cloves, the parsley and two teaspoons salt. Cover and cook until the beans are tender. Remove the parsley and garlic.

    3. Heat the oil and add the tomato and two more garlic cloves and cook over high heat until slightly thickened. Sprinkle with salt and pepper. Remove the garlic and stir in the flour. Stir the sauce well and add a little of the cooking liquid from the beans. Add this sauce to the beans.

    4. Crush a few of the beans with the back of a spoon. Add the cuminseed and salt and pepper to taste. Mince the remaining garlic and stir into the beans with the paprika. Serve as an accompaniment to Couscous.