Sous Vide White Beans
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 8
1 cup dried cannellini or navy beans, soaked overnight in cold, salted water
1 cup water
1/2 cup extra virgin olive oil
1 carrot, peeled and cut into 1-inch dice
1 stalk celery, cut into 1-inch dice
1 shallot, quartered
4 cloves garlic, crushed
2 sprigs fresh rosemary
2 bay leaves
Kosher salt and freshly ground black pepper
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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Step 2
Drain and rinse the beans. Transfer to a large zipper lock bag with the water, olive oil, carrot, celery, shallot, garlic, rosemary, and bay leaves. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Taste the beans; if they are still firm, return them to the water bath for 1 more hour. If they are tender, transfer to a serving bowl. Remove the bay leaves and rosemary. Season to taste with salt and pepper. Serve.