2 cups dried cannellini beans
8 cups vegetable broth
1 teaspoon salt
1 bay leaf
1 teaspoon salt
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Pick and sort the beans, discarding any that are split or discolored along with pebbles and other debris. Transfer the beans to a strainer and rinse thoroughly.
2 cups dried cannellini beans
measuring cups
June Pan
strainer
Add the rinsed beans, broth or water, salt and bay leaf to the beans. The liquid should cover the beans by 1-1½” (add more water, if needed, depending on the shape/size of your cooking vessel). Stir gently and cover.
8 cups vegetable broth
1 teaspoon salt
1 bay leaf
liquid measuring cup
measuring spoons
wooden spoon
Transfer the casserole or dutch oven to the bottom shelf of the June Oven. Slow cook the beans on Low for 4 hours, until the beans are tender. June will notify you when the beans are ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Remove the covered dish from the June Oven and carefully uncover. Discard the bay leaf. Season with salt and stir to combine.
slotted spoon
1 teaspoon salt
Portion, cool and store beans along with their cooking liquid up to 5 days in the refrigerator, or up to 6 months in the freezer.
Serve hot or cold, as desired.
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