Tuscan Beans with Cilantro Pesto


  • 3/4 pound, Northern White Beans
  • 2 small, yellow onions – coarsely chopped
  • 6 cloves, garlic – minced
  • salt and pepper to taste


Soak beans overnight or for six hours in just enough water to cover the beans

Transfer with the soaking water to a soup pot or Dutch oven

Add enough water to cover by 2 inches and bring to a simmer

Skim off any foam, then add the onions and garlic

Reduce the heat, cover and simmer one hour or until the beans are just about tender

Add salt and pepper to taste and simmer another 30 minutes until the beans are tender but intact


Serve with generous dollop of Cilantro Pesto