This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare white beans
When you want to use white beans in a recipe, most of the time you use dried beans.
They're handy, but they're hard and not easy to use, but don't worry, in this recipe you'll see how to prepare and cook them.
They're handy, but they're hard and not easy to use, but don't worry, in this recipe you'll see how to prepare and cook them.
35 K 3.5/5 (2 reviews)
12 hours 20 min.
Easy
2.60 €
500 g
3 IngredientsLast modified on: August 16th 2023
For 500 g, you will need:
- 1
500 g white beans - 2
2 tablespoons coarse salt - 3
½ teaspoon Bicarbonate of (baking) soda (optional) - Total weight: 530 grams
Times for this recipe
Preparation: 12 hours 2 min.
Cooking: 15 min.
All in all: 12 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 12 hours
Pour 500 g white beans into a bowl, and cover with plenty of cold water.
Leave overnight to soften.
Leave overnight to soften.
Stage 2 - ⌛ 2 min.
The next day, drain and rinse under cold water.
Stage 3 - ⌛ 15 min.
Pour the beans into a large saucepan over medium heat, cover with plenty of cold water, add 2 tablespoons coarse salt and if possible ½ teaspoon Bicarbonate of (baking) soda and bring to the boil.
At first, a foam may form on the surface - this is normal - skim off the foam and discard.
Continue cooking, covered, until the beans are tender, then turn off the heat.
At first, a foam may form on the surface - this is normal - skim off the foam and discard.
Continue cooking, covered, until the beans are tender, then turn off the heat.
Stage 4
Drain the beans, they are ready to be used in your recipe.
Remarks
You'll notice that the beans take quite a long time to cook, but if you add a little baking soda in step 3, which tenderizes the bean skin, the cooking time is much reduced.
Keeping: Several days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 120 RDI=10 % | 2 RDI=0 % | 680 RDI=30 % | 2,850 RDI: 30 % |
| Per 100 g | 8 RDI=3 % | 20 RDI=2 % | 0 | 130 RDI=6 % | 540 RDI: 6 % |
How much will it cost?
- For 500 g : 2.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
White beans
Like these other recipes: Beans with tomatoes, Harichou salad, Cornouaillaise salad, Douarnenez salad, White bean gratin "à l'italienne", ... See them all 13
Coarse salt
Like these other recipes: Salmon marinated like herring, How to prepare Jerusalem artichokes, Mackerel rillettes, How to cook pasta properly, How to prepare broccoli, ... See them all 16
Other recipes you may also like
Sweet pastry
This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts. June 27th 201872 K 15 min.
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very... October 30th 201984 K 1 hour 50 min.
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate. November 15th 202055 K 30 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011358 K4.8 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.