Simple Heirloom Beans

YIELD 8 servings


3 tablespoons olive oil
1 cup diced onions
4 garlic cloves, minced
2 serrano chiles, minced
1 1/2 teaspoons salt
1 teaspoon black pepper
2 cups dried beans, soaked 3 hours (or overnight) and rinsed (2/3 cup each cannellinis, red beans and borlotti or cranberry beans)
3 bay leaves
1 teaspoon red pepper flakes


1. Heat olive oil in a heavy-duty stockpot over medium heat. Stir in onions, garlic and chiles. Add salt and black pepper, and sauté until onions are translucent. Add beans, stirring well so that they are coated with oil. Pour water over the beans–enough to cover them by two inches. Stir in bay leaves and red pepper flakes. Bring to a rolling boil, then reduce heat to a simmer. Skim off any scum that may accumulate as the beans cook.

2. Cook, partially covered about 2 hours, stirring occasionally and adding more liquid if needed. Discard bay leaves. Taste for salt and heat, adjusting as needed.

Recipe courtesy of Nancy Vienneau and Third Thursday Potluck and photography by Teresa Blackburn. This recipe originally appeared as Heirloom Beans on

For more beans recipes on, check out the following:

Red, White and Beans Salad

Red Beans with Kielbasa

Black Beans with Chiles


Angela K.
Angela AWAY K3 years ago

Thanks for sharing

Kimmy H.
Kimmy H3 years ago

Looks good! Thank you.

Elena T.
Elena Poensgen3 years ago

Thank you :)

Elena T.
Elena Poensgen3 years ago

Thank you :)

Aileen C.
AILEEN C3 years ago

Yummy Yum Yum. This will be excellent in Winter.

Joan McBride
Joan McBride3 years ago

This recipe sounds delish!

Alexandra G.
Alexandra G3 years ago

great recipe, thank you

Daphne H.
Daphne H3 years ago


Magdalen B.
Magdalen B3 years ago

This would, I think, be nice cold too.

Margaret Hamilton

Just one little note, I've always been under the impresion that you should only add salt to beans near the end of cooking, apparently this stops them from becoming tough.