Cannellini-Bean Pasta With Beurre Blanc
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1(15-ounce) can cannellini beans, rinsed
- 3cups chicken or vegetable stock
- ¼cup white wine
- ¼cup white wine vinegar
- 1shallot or small white onion, finely chopped
- 3tablespoons unsalted butter
- 1cup small pasta, like shells
- Kosher salt and black pepper
- Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
- Step 1
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
- Step 2
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
- Step 3
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
Private Notes
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Cooking Notes
Karolyn Schalk
Don't comment till you make it! Some stock will evaporate over a 20 minute simmer. The pasta absorbs enough of the stock that what's left once the beurre blanc is added is a lovely sauce. I threw a couple Parmesan rinds into the beans and stock (also used all sorts of hard cheese nibs from the fridge - Manchego, Romano and Parmesan and it was swell)
WynneN
Seems like there may be a step or two missing here. The pasta cooks in 10 minutes in the simmering liquid? The beurre blanc gets added to the bean/pasta pot? No draining?
Bob
Why all of the skepticism for a recipe that was clearly tested? Anyway, the starch in the beans will thicken the stock and the stock is simmering/evaporating which will reduce the amount of liquid. The pasta will of course absorb stock and release it’s own starch that will thicken the stock further. And the additional 10 minutes of cooking the pasta will evaporate even more liquid. Take 3 cups of water and simmer it for 30 minutes. I think you will find that a lot of the water will evaporate!!
maw
Half the comments are: this was too vinegary. This is because this recipe doesn’t give correct instructions for Beurre Blanc. First boil the vinegar, wine and shallots until most of the liquid has evaporated and reduced to about 1-2 tbsp. Remove from heat. Slowly whisk in butter, in small chunks, to emulsify the fat and vinegar into a creamy sauce. If it gets too hot it will break, and the fat will separate from the liquid. Google Julia Child’s Beurre Blanc for detailed instructions and ratios.
MJ
The longer story about the cookbook has more detail, which supports everything ending up in one pot without draining. It says the stock is reduced then emulsified.
Brad
Recipe fails to mention the Vinegar/Wine needs to reduce to almost a syrup before adding the butter. Huge diff.
Charles
I made the recipe pretty much as written. I let the beans and stock cook at a hard simmer for 15 min, let the pasta cook for 10 min, then mixed in the beurre blanc. The beans were whole, the sauce was thick, and it was delicious. I drizzled it with olive oil before serving with crusty bread and a green salad. I know what I’m going to do with leftovers - I’m going to have it for breakfast with a sunnyside up egg on top.
JKF in NYC
This was delicious, and I'll make it again. Next time I will simmer the beans for maybe 15 minutes, as they got a bit mushy after the pasta's 10 minutes.
Ellen Oliver
Beans and pasta are cooking in stock. Do not drain it.
David Griffiths
I made it yesterday with dried beans (even cheaper!) that had been soaked overnight and pre-cooked a bit. The beans break down as they simmer, and the dry pasta absorbs some of the liquid, so you end up with a thick mixture of bean and pasta. I added a handful of chopped chard and kale to add some color and a bit of fish sauce for umami. The picture that accompanies the recipe isn't accurate - Jack Morgan's website has an accurate photo. Very tasty especially with the beurre blanc.
RobertB
Would love to make this but I have a question about the beurre blanc, which I've made before the traditional way--sometimes successfully. I don't see how you get a creamy beurre blanc by combining all ingredients at the outset and letting them simmer. Ordinarily, you reduce the vinegar/wine/shallot mixture until the liquid is evaporated and the shallots soft and begin adding bits of cold butter bit by bit, making sure not to overheat the mixture. Does this really make a sauce that doesn't break?
kbjung
make it as specified, the 3 cups of liquid will slowly be absorbed by the pasta over 10 minutes. do not drain.
Norman
I added some cubed pancetta to the beans and stock about five minutes after it begun to cook and loved it. Just a thought :)
Elena
Patience is a virtue, in the kitchen as in life. If your beurre blanc tasted too vinegary, you likely didn't give it enough time to reduce to a savory syrup. If your pasta was more like soup, you likely didn't give it enough time to absorb all the liquid--which will happen, if you cook it long enough. We arr always in such a hurry ... sometimes we need to let cooking remind us that care and patience are more important than speed.
LisaB
I made this tonight. I followed recipe and it was absolutely amazing.
mary
I made with master class recipe for Buerre Blanc. I added a touch of sugar before whisking in five Tbsp butter. Was delicious. I might add spinach or another green. The beans were so creamy. The pasta cooked al dente.
nancy
this is everyone's favorite. It's so easy and wows any guests we've had over. Everyone I've made it for can't stop raving about it. I've made it for years.
Dan
Delicious as is. Has become a go-to easy weeknight dinner. Next time I’ll try the reduction as suggested than slowly add the butter to make more of a sauce than a stew.
Sue U
The directions were not sufficient. The dish was way to vinegary if you followed the directions listed. I looked back at the comments and noticed they gave very different directions to make the beurre blanc--maybe that would have made a difference. Not a good recipe.
Lisa
Reduce beurre blanc until most liquid has been evaporated. Use less broth, 2 or 2.5 cups
Ron
I had the opposite problem of most here. Was using elbows instead of shells. After 16 minutes of simmering the beans I decided to add the pasta because the stock level was looking dangerously low. After 10 minutes the liquid was nearly gone and the elbows needed another minute or two. Chewy elbows. Hardly tasted the vinegar, added the butter after 5 minutes of simmering. Next time would reduce the bean time even more. Used 120g of pasta as someone suggested, which was just short of a cup.
Lea
Apparently this is a flexible dish. I made this with several substitutions based on what was in my pantry and still delicious. Oh, I had never made the sauce before, mostly followed directions in the comments but substituted basalmic vinegar( what I had on hand). I don’t think I did it right but was good. Also tossed in some chopped spinach at the end. Will make again.
Vicky Jones
Delicious, easy, quick and all ingredients were on hand
Jo B
Made many times. I added sausage and spinach. Used ditalini.
Tim
This isn’t at all a beurre blanc. Wrong ratios, wrong technique, all wrong.
Silvia Rennie
I added a bit too much pasta so the exquisite flavor got a bit diluted. Even so it was, as I said, exquisite. No steps missing, and it was easy.
Jay Clayton
I'm not much of a cook. Tried this once because it looked simple. It was. Better, my wife keeps asking for this. Over 2 years I've obliged a dozen times and still counting.
John V
I’ve made this a handful of times and it is easy and delicious. The vinegar and shallots give it some bite and class. This time I used small bow-ties which will become my usual. 3 cups of stock seems like a lot, but it isn’t. It will be absorbed. Be patient.
KSB
A staple on constant rotation in my family, easy to make, full of protein. I reduce the viengar by half, and add the butter at the last minute.
BTY in Sparta NJ
Simple and delicious!
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