Luscious Legumes: Refried Cannellini Beans With Saffron
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I like the idea of refried beans made with just about any bean or legume. For this recipe, I rely on cannellini beans, which are especially creamy, a characteristic that other beans often lack. You have to cook them correctly because God knows there's nothing worse than tough, undercooked beans. I add a little saffron to kick this dish up a few notches, but you can toss in some fresh thyme if you prefer.
- 1/4 cup olive oil
- 1 Spanish onion
- 4 garlic cloves
- Pinch of saffron (about 10 threads)
- 3 cups cooked cannellini beans
- 3 cups vegetable or chicken stock, preferably homemade
- Salt and freshly ground black pepper
- Leaves from 4 sprigs fresh oregano
- In a saucepan or small pot, heat the oil over medium-high heat. When hot, sauté the onion and garlic for 3 to 5 minutes, or until translucent.
- Take the pan from the heat and add the saffron. Let it infuse the oil mixture for about 5 minutes.
- Add the beans and return the pan to the heat. Add the broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the broth has reduced by half.
- Off the heat, mash the beans with a wooden spoon until nearly smooth. This can be rustic and lumpy or very smooth, depending on how you like it. To make it smooth, use a food processor. Season with salt and pepper.
- Serve drizzled with oil and topped with the oregano.