The Genius Way to Make White Beans 10x Better, According to a Legendary Italian Chef originally appeared on Parade.
Marcella Hazan revolutionized how Americans cook Italian food at home. Last month, Apple TV+ released a brand-new documentary, Marcella, which dives into the life and legacy of the legendary cookbook author. It’s a must-watch for any food lover.
While Hazan is best known for her iconic tomato sauce with butter, her creamy white beans just might be her most underrated recipe. Pulled from her influential cookbook, The Essentials of Italian Cooking, this humble dish transforms pantry staples into something rich, velvety and deeply satisfying without the use of any shortcuts, gimmicks or heavy ingredients. If you’ve never cooked beans the Marcella way, prepare for a game-changer.
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Why Marcella Hazan’s White Beans Are So Special
Marcella Hazan believed in doing more with less, and this white bean recipe does just that. What sets her creamy cannellini beans apart is the addition of a Parmesan rind—a simple ingredient that infuses the broth with deep umami flavor. It’s a brilliant trick that adds complexity and richness, creating beans that are silky, savory and impossible to stop eating.
Despite her late start in the kitchen (she didn’t learn to cook until moving to America in her 30s), Hazan’s scientific background (she was a trained chemist) gave her a unique, methodical approach to cooking. Her white beans are a shining example of that precision and respect for tradition.
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How to Make Marcella Hazan’s Creamy White Beans
Place the dried cannellini beans in a large bowl, cover with water and allow them to soak for at least 8 hours or overnight. The recipe for Marcella’s creamy white beans can be found through TikTok content creator @cocolarkincooks video. But here’s the gist of how to make it.
Drain the soaked beans and transfer them to a pot with fresh water, onion, smashed garlic cloves, bay leaves, Parmesan rind and a bit of salt. Bring the beans to a boil, then reduce to a simmer and cook until they’re tender but the skins are still intact, about 1 to 1 1/2 hours. Let the beans cool, then strain and reserve the cooking liquid.
In a Dutch oven or soup pot, heat some olive oil over medium heat. Add minced garlic and sauté gently until just beginning to color—do not let it brown. Stir in the drained beans and about 1/2 cup of their reserved cooking liquid. Season with black pepper, then cover and simmer for a few minutes.
Next, you’ll take about a cup of the cooked beans and a cup of the broth and blend until smooth, then return that mixture to the pot. Alternatively, you can simply smash some of the beans against the side of the pot with a wooden spoon. This helps create the rich, creamy texture of the finished beans. Sprinkle in fresh parsley just before serving.
Related: The Italian Way to Make a Grilled Cheese Sandwich 10x Better
Tips for the Best Marcella-Style BeansDon’t skip the soak.
Yes, staring with dried beans takes longer, but it’s 100% worth it. The texture of soaked dried beans vs. canned beans is night and day. They’ll cook up with that perfect tender-but-intact texture.
Salt early.
Adding salt at the beginning of cooking ensures evenly seasoned beans and prevents bursting.
Save the broth.
The flavorful bean broth—infused with Parmesan—is liquid gold. Use it in soups, risottos or to thin the beans to your desired consistency.
The texture is up to you.
Add more broth for a soupier version, or keep it thick and creamy for a hearty side.
Serve with good bread.
Marcella would likely insist on rustic, chewy Italian-style bread—perfect for soaking up every last drop of the beany goodness.
Related: How to Make the Best Iced Cappuccino, According to Martha Stewart
The Genius Way to Make White Beans 10x Better, According to a Legendary Italian Chef first appeared on Parade on Jun 13, 2025
This story was originally reported by Parade on Jun 13, 2025, where it first appeared.