Cannellini Beans from The Corner Door, Culver City

by Rachel on March 4, 2013

Roasted Halibut with Cannellini Beans at The Corner Door in Culver City, CA

I attended a great food blogger/food writer event at The Corner Door in Culver City. The event was in support of Planned Parenthood’s Food Fare – a terrific foodie event that will be held at the Santa Monica Civic in a few short weeks. Chef Luke Reyes has an amazing touch with legumes. I thought that these cannellini beans that he served alongside a roasted halibut, were the absolute bomb. He made some beluga lentils that were otherworldly as well. I’m hoping that if I whine a lot I’ll convince him to part with the beluga lentil recipe too. Although Chef Luke served these beans with roasted halibut, they would make an excellent side dish for a number of kinds of roasted fish. I am going to try them with Sea Bass and Salmon. I think they’d be equally good with oven roasted chicken or rotisserie chicken. We all should be eating more legumes, both beans and lentils. Add this dish to your regular cooking rotation. You won’t be disappointed. One last thing – Chef Luke and Mixologist Beau paired the roasted Halibut and Cannellini beans with a drink they call the Mezcallin. I’m going to be posting that recipe soon. I’ll add the link here once the drink recipe is up. A big thanks to Chef Luke and Mixologist Beau for a great event and for their support of PPLA’s Food Fare.

Chef Luke Reyes at The Corner Door in Culver City, CA

Cannellini Beans from The Corner Door in Culver City

  • 1 pound dried cannellini beans
  • 1 rib celery, finely diced
  • 1 large carrot, finely diced
  • 1 large onion, finely diced
  • 3 cloves garlic, smashed
  • ¾ cup olive oil
  • 1 bundle thyme
  • 2 bay leaves
  • Kosher salt

Soak the beans overnight in a large bowl filled with water.

Strain the beans from the soaking water. Heat ¼ cup of the olive oil in large pot, and add onion, celery, and carrot. Cook on low heat until onions are translucent. Put the beans in a large pot and cover generously with water. Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done.

Season the water generously with salt and let sit for 15 minutes. Remove 1 quart of beans from pot with liquid and puree in blender with 1/2 cup olive oil. Add puree back to beans. If not using the beans right away, store them covered, in the refrigerator in their liquid.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: