White Beans – 4 Comforting Recipes

Ingredients

• 500 g Dry white beans (For the 4 recipes, soak 12 h then cook)
• 2 units Bay leaves (Add to bean cooking)
• 1 tsp Dried thyme (Add to bean cooking)
• 8 tbsp Olive oil (Divided among the different recipes)
• 3 units Yellow onion (1 for each recipe except the minestrone where we use 2)
• 8 cloves Garlic (Finely chopped or crushed according to the recipe)
• 800 g Grated tomato or tomato purée (Divided among the recipes (Moroccan, chorizo, minestrone))
• 2 tsp Moroccan spices (cumin, paprika, ras el hanout) (For the Moroccan version)
• 1 tsp Dried herbs (bay leaf, thyme, rosemary) (Added at the end of the Moroccan cooking)
• 500 g Mussels (Cleaned, for the seafood soup)
• 500 g Clams (Cleaned, for the seafood soup)
• 2 tbsp Fresh parsley (For the seafood sauce and as garnish)
• 1 tbsp Fresh cilantro (For the seafood sauce)
• ½ tsp Hot pepper (Optional, for the seafood sauce)
• ½ tsp Mild pepper (Optional, for the seafood sauce)
• 200 g Mild or spicy chorizo (Sliced)
• 150 g Jarred grilled red pepper (Thinly sliced, for the chorizo version)
• 2 units Carrots (Diced, for the minestrone)
• 2 units Turnips (Diced, for the minestrone)
• 2 units Potatoes (Diced, for the minestrone)
• 1 unit Zucchini (Cut into half‑moons, for the minestrone)
• 150 g Green beans (Cut into sections, for the minestrone)
• 2 stalks Celery stalks (Diced, for the minestrone)
• 1 unit Leeks (White part only, sliced, for the minestrone)
• 200 g Small pasta (such as ditalini or small shells) (Added at the end of minestrone cooking)
• 30 g Grated Parmesan (For serving the minestrone)
• to taste Salt
• to taste Black pepper

Instructions

1. Soaking the beans

   Rinse the white beans under cold water, place them in a large bowl and cover with cold water. Soak overnight (12 h).

   Time: PT10M

2. Cooking the beans

   Drain the soaked beans, place them in a pot with a bay leaf, thyme and cover with fresh water. Bring to a boil, skim off the foam that forms, then reduce heat and simmer for 1 h30 until tender.

   Time: PT90M

   Temperature: 100°C

3. Draining the beans

   Once cooked, drain the beans, reserve the broth and set the beans aside.

   Time: PT5M

4. Moroccan white beans – Preparing the aromatics

   In a sauté pan, heat 1 tbsp olive oil. Add 1 finely chopped onion and 2 crushed garlic cloves, sauté until translucent (≈5 min).

   Time: PT5M

   Temperature: 180°C

5. Moroccan white beans – Tomato

   Stir in 200 g grated tomato, cook 6 min while stirring.

   Time: PT6M

   Temperature: 180°C

6. Moroccan white beans – Spices

   Add 1 tsp cumin, 1 tsp paprika and 1 tsp ras el hanout. Mix, cover and simmer for 20 min.

   Time: PT20M

   Temperature: 150°C

7. Moroccan white beans – Adding the beans

   Add the cooked beans, stir and continue cooking for 20 min over medium heat, stirring occasionally.

   Time: PT20M

   Temperature: 150°C

8. Moroccan white beans – Finishing

   Sprinkle with dried herbs (bay leaf, thyme, rosemary) or fresh parsley, let stand 2 min for the aromas to release.

   Time: PT2M

9. Seafood soup – Cleaning the shellfish

   Rinse mussels and clams under cold water, scrub and place them in a large bowl of salted water for 2 h, changing the water halfway.

   Time: PT20M

10. Seafood soup – Aromatic sauce

    In a pot, crush 2 garlic cloves, add 1 tbsp olive oil, 1 tbsp chopped parsley, 1 tbsp chopped cilantro, ½ tsp hot pepper and mild pepper, salt and pepper. Sauté for 5 min.

    Time: PT5M

    Temperature: 180°C

11. Seafood soup – Cooking the seafood

    Add the cleaned mussels and clams, cover and cook over medium heat for 10 min until they open.

    Time: PT10M

    Temperature: 150°C

12. Seafood soup – Adding the beans

    Blend 2 ladles of cooked beans to obtain a thick purée, add it to the pot, then incorporate the remaining beans. Cook an additional 12 min.

    Time: PT12M

    Temperature: 150°C

13. Seafood soup – Finishing

    Sprinkle with fresh parsley, adjust seasoning and serve immediately.

    Time: PT2M

14. Chorizo‑pepper beans – Preparing the aromatics

    Finely chop 1 onion and 2 garlic cloves. Slice 150 g chorizo into rounds.

    Time: PT7M

15. Chorizo‑pepper beans – Sauté

    In a sauté pan, heat 1 tbsp olive oil, sauté the onion and garlic for 5 min until translucent, add the chorizo and brown for 2 min.

    Time: PT7M

    Temperature: 180°C

16. Chorizo‑pepper beans – Spices and tomato

    Add the spices (cumin, paprika, mild pepper) then 200 g tomato purée. Simmer for 10 min.

    Time: PT10M

    Temperature: 150°C

17. Chorizo‑pepper beans – Pepper and beans

    Stir in 150 g grilled red pepper strips, then the cooked beans. Cook 15 min over medium heat.

    Time: PT15M

    Temperature: 150°C

18. Chorizo‑pepper beans – Finishing

    Add a persillade (parsley + garlic) and let sit 2 min before serving.

    Time: PT2M

19. Minestrone – Preparing the vegetables

    Peel and dice 2 carrots, 2 turnips, 2 potatoes, 1 zucchini, 150 g green beans, 2 celery stalks and 1 leek. Chop 1 onion and 2 garlic cloves.

    Time: PT15M

20. Minestrone – Cooking the vegetables with the beans

    In a large pot, add the cooked beans, reserved cooking broth, prepared vegetables and herbs (bay leaf, thyme, rosemary). Bring to a boil then simmer for 60 min over medium heat.

    Time: PT60M

    Temperature: 100°C

21. Minestrone – Seasoning

    After 60 min, add salt, pepper and cook 25 min more.

    Time: PT25M

    Temperature: 100°C

22. Minestrone – Adding the pasta

    Stir in the small pasta, cook 20 min until al dente.

    Time: PT20M

    Temperature: 100°C

23. Minestrone – Finishing and serving

    Sprinkle with fresh parsley, add grated Parmesan and serve hot with country bread.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

9 g

Ingredient Substitutions

• Instead of Dry white beans: Cannellini beans, Red beans
• Instead of Dried thyme: Dried rosemary
• Instead of Olive oil: Canola oil
• Instead of Yellow onion: Shallot
• Instead of Grated tomato or tomato purée: Crushed tomatoes
• Instead of Moroccan spices (cumin, paprika, ras el hanout): Mediterranean spice blend
• Instead of Mussels: Clams
• Instead of Clams: Mussels
• Instead of Fresh parsley: Cilantro
• Instead of Fresh cilantro: Parsley
• Instead of Hot pepper: Mild pepper
• Instead of Mild pepper: Paprika
• Instead of Mild or spicy chorizo: Smoked sausage
• Instead of Jarred grilled red pepper: Fresh grilled pepper
• Instead of Turnips: Parsnips
• Instead of Potatoes: Sweet potato
• Instead of Zucchini: Eggplant
• Instead of Celery stalks: Fennel
• Instead of Leeks: Sweet onion
• Instead of Small pasta (such as ditalini or small shells): Orzo
• Instead of Grated Parmesan: Pecorino

Equipment Needed

• Large bowl or salad bowl
• Pot or stockpot
• Sauté pan or deep skillet
• Immersion blender or blender (optional)
• Chef's knife
• Cutting board
• Colander or chinois
• Ladle (optional)
• Wooden spoon
• Tomato grater or food mill (optional)
• Serving bowl (optional)
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Soaking the beans for 12 h
• Skimming the foam during bean cooking
• Thorough cleaning of mussels and clams
• Partially blending the beans to thicken the seafood soup
• Long cooking of the minestrone so vegetables become tender

Chef Tips from the Video

• Add a splash of fresh lemon juice to the seafood soup to enhance marine flavors.
• Use smoked paprika in the chorizo version for a deeper taste.
• Sprinkle toasted cumin seeds over the Moroccan dish just before serving.

Troubleshooting

Storage

Refrigerator: Store each dish in an airtight container, 3 to 4 days.

Freezer: Cooked beans and sauces freeze for 2 months. Do not freeze the minestrone pasta.

Room temperature: Do not leave at room temperature for more than 2 h.

Make-Ahead Tips

• Soak the beans the night before and cook them in advance; keep the broth for other recipes.
• Prepare the sauces (Moroccan, chorizo, seafood) and store them 2 days in the refrigerator.
• Cut all vegetables and store them in sealed plastic bags.