Cannellini Beans And Red Peppers With Sage Recipes

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CANNELLINI BEANS AND ITALIAN SAUSAGE



Cannellini Beans and Italian Sausage image

The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.

Provided by Food Network

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 15

2 pkgs Johnsonville® Mild Italian Sausages (19 oz each)
2 cups dried cannellini beans
10 fresh sage leaves (separated, & more for garnish)
1 med tomato, cored and halved
1/4 cup olive oil
3 cloves garlic, minced
1 cup finely chopped onions
2/3 cup finely chopped carrots
2/3 cup finely chopped celery
1/8 tsp red pepper flakes
2 cups crushed canned plum tomatoes
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chicken stock
1/3 cup mascarpone cheese* (can substitute with cream cheese)

Steps:

  • Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
  • Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
  • In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
  • Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
  • * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
  • * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

CANNELLINI BEANS WITH GARLIC AND SAGE



Cannellini Beans with Garlic and Sage image

Provided by Lori De Mori

Categories     Bean     Garlic     Side     Vegetarian     Low Cal     High Fiber     Fall     Family Reunion     Healthy     Low Cholesterol     Vegan     Sage     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
2 tablespoons olive oil
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
Extra-virgin olive oil (for drizzling)

Steps:

  • Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
  • Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
  • Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

CANNELLINI BEAN SALAD



Cannellini Bean Salad image

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

SAUTEED CANNELLINI BEANS



Sauteed Cannellini Beans image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 sweet bell pepper, finely chopped
1/2 medium onion, diced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken or vegetable stock
1 teaspoon herbes de provence
3 cups cooked cannellini beans
1/2 baguette, sliced and toasted, for serving

Steps:

  • In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

CANNELLINI BEANS AND RED PEPPERS WITH SAGE



Cannellini Beans and Red Peppers with Sage image

Categories     Bean     Side     Sauté     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Bell Pepper     Healthy     Sage     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 7

2 tablespoons olive oil
1 red bell pepper, chopped
1 1/2 tablespoons minced fresh sage leaves
1 garlic clove, minced
a 19-ounce can cannellini beans, rinsed and drained
1 celery rib, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon red wine vinegar

Steps:

  • In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS



Cannellini Bean Salad with Roasted Peppers image

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 large sweet red pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

WARM CANNELLINI BEANS WITH SAGE



Warm Cannellini Beans With Sage image

The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.

Provided by Sharon123

Categories     Onions

Time 1h40m

Yield 4-6

Number Of Ingredients 12

2 cups dried cannellini beans, sorted and soaked overnight (about 12 oz.or use great northern beans)
6 cups water
1 bay leaf
2 fresh thyme sprigs (or winter savory sprigs)
10 fresh sage leaves
2 tablespoons extra virgin olive oil
1 medium yellow onion, cut into 1/2-inch pieces
salt
freshly ground black pepper
4 cloves garlic, finely chopped
1/3 cup dry white wine
1/2 tablespoon Italian parsley, chopped

Steps:

  • Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
  • Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
  • While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
  • Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
  • Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
  • Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
  • Enjoy!

Nutrition Facts : Calories 482.7, Fat 7.8, SaturatedFat 1.1, Sodium 45.4, Carbohydrate 78.2, Fiber 24.7, Sugar 4, Protein 25.8

CANNELLINI BEANS WITH CHORIZO, GARLIC AND SAGE



Cannellini Beans With Chorizo, Garlic and Sage image

For a great side-dish try this bean recipe, flavoured with a tasty combination of chorizo, garlic and fresh sage

Provided by English_Rose

Categories     Beans

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 8

8 ounces dried cannellini beans, soaked overnight
extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, finely sliced
3/4 lb chorizo sausage, cubed
1 bunch fresh sage, torn into sprigs
sea salt & freshly ground black pepper
pecorino cheese, shaved, to serve

Steps:

  • Drain the soaked cannelloni beans and place them in a large saucepan.
  • Add in enough cold water to cover the beans and bring to the boil.
  • Cook briskly until tender, around 1 hour, topping up with more water as required. Drain the beans, reserving the cooking water.
  • Heat a splash of olive oil in a heavy-based frying pan. Add in the onion, garlic and chorizo.
  • Fry, stirring, for 2 minutes.
  • Add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
  • Season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
  • Transfer to a serving dish and drizzle with olive oil. Serve warm with a little grated Pecorino cheese.

Nutrition Facts : Calories 1184.3, Fat 66.1, SaturatedFat 24.6, Cholesterol 149.7, Sodium 2130.5, Carbohydrate 78.8, Fiber 29.3, Sugar 5, Protein 68.7

CANNELLINI BEANS WITH PANCETTA, FRIED SAGE, AND GRILLED SAUSAGES



Cannellini Beans with Pancetta, Fried Sage, and Grilled Sausages image

Pancetta (Italian bacon) combines with aromatic fried sage to impart rich flavor to cannellini beans in this dish that's completed with a side of grilled sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

2 cups dried cannellini beans (12 ounces)
1 3/4 teaspoons coarse salt, plus more for seasoning
Vegetable oil, for frying
1/3 cup packed sage leaves
6 thin slices pancetta or bacon
12 sausage links, such as chicken, turkey, or pork, halved lengthwise
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes, or to taste
2 teaspoons truffle oil (optional)
Freshly ground pepper

Steps:

  • Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature.
  • Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more water if necessary to keep beans covered, until beans are tender (add 1 teaspoon salt after 45 minutes), about 1 hour. Drain beans; set aside.
  • Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it registers 365 degrees on a deep-fry thermometer. Working in small batches, fry sage leaves, turning them occasionally, until crisp, about 10 seconds. Transfer with a slotted spoon to paper towels to drain. Immediately season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Coarsely crumble two-thirds of the sage leaves; set aside. Set aside whole leaves.
  • Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning once, until crisp, 1 to 2 minutes per side. Transfer with tongs to paper towels to drain. Reserve fat in skillet with heat off. Coarsely crumble pancetta; set aside.
  • Preheat grill to medium. (Alternatively, heat a grill pan over medium heat until hot.) Grill sausages, turning occasionally, until cooked through, 3 to 6 minutes (cooking time will depend on size of links and whether sausages are precooked). Transfer to a serving platter; cover to keep warm.
  • Add 1 tablespoon olive oil to reserved fat in skillet, and heat over medium heat until hot but not smoking. Add reserved beans and the red-pepper flakes; cook, stirring, until warm, about 2 minutes.
  • Put beans in a large serving bowl, and add reserved crumbled pancetta and crumbled sage leaves, along with the truffle oil, if desired, and remaining 3/4 teaspoon salt. Season with pepper.
  • Just before serving, drizzle beans with remaining 2 tablespoons olive oil, and garnish with reserved whole sage leaves. Serve with sausages.

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