• Cooking Time: 1 hour 15 minutes
  • Servings: 6
  • Preparation Time: Overnight


  • 6 oz dried cannellini beans
  • 2 garlic cloves, 1 whole, 1 minced, divided
  • 1 sprig fresh thyme
  • salt
  • cold water
  • 1 vegetable bouillon cube
  • 1 shredded head radicchio
  • 1/8 teaspoon crushed red pepper flakes
  • salt
  • pepper
  • chopped parsley
  • cracked black pepper


  • Soak beans overnight; drain, rinse and drain again. Combine with whole garlic clove, thyme, salt and cold water to cover by 2 inches; bring to a boil. Simmer until tender, 25 - 45 minutes. Add bouillon cube; cook 5 minutes. Drain beans, reserving liquid; discard garlic and thyme.
  • Meanwhile, saute radicchio, red pepper flakes, salt and pepper until tender, 7 - 10 minutes. Remove from pan. Add minced garlic clove; saute 2 minutes. Add beans and 2 cups cooking liquid; simmer until somewhat creamy, 5 - 10 minutes. Add radicchio and chopped parsley; simmer 10 minutes, adding more cooking liquid if the mixture is too thick. Serve sprinkled with cracked black pepper.


Categories: Beans  Main Dish  Mediterranean  Side Dish 

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