17 WAYS TO USE CANNELLINI BEANS
Looking for the best cannellini bean recipes? From soup to pasta to toast, the possibilities are endless with these beans.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
HOW TO MAKE THE BEST CANNELLINI BEANS
This master cannellini beans recipe is the nutritious and inexpensive way to transform dried, shelf-stable white beans into the centerpiece of your healthy meal prep and batch cooking goals.
Provided by Heidi
Categories Main Course
Time 11h13m
Number Of Ingredients 8
Steps:
- In a large, heavy bottom pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the garlic is fragrant and the onions soften. Add the cannellini beans with their water and the chicken stock. Add more water to cover the beans by 3 inches. Add the bouquet garni or herbs on their stems with the kosher salt. Bring to a boil. Skim off the foam and discard. Reduce the heat to medium low and cook at a gentle simmer for about 2 hours. Add more water if needed to keep the beans submerged.
- Once the beans are cooked to your desired tenderness, remove them from the heat and discard the boquet garni (or herb stems). Taste for seasoning and add more salt if needed. Serve immediately or at room temperature, and refrigerate the leftover beans in their cooking liquid for up to 1 week.
Nutrition Facts : Calories 289 kcal, Carbohydrate 37 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 932 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
CANNELLINI BEAN PUDDING
Make and share this Cannellini Bean Pudding recipe from Food.com.
Provided by dmdonig
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine all ingredients in a blender or food processor.
- Grease a pie tin or baking pan.
- Pour ingredients into pan.
- Bake for 30 minutes or until brown.
Nutrition Facts : Calories 110.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.8, Sodium 491.6, Carbohydrate 18.8, Fiber 4.7, Sugar 5.1, Protein 7.9
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans - then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.
Provided by Tejal Rao
Categories dinner, easy, weeknight, beans, noodles, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
- 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.
- 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.
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