Cannellini Beans Sauté Recipes

CANNELLINI BEANS SAUTé

Steps:

• Cook the beans ahead of time or use a can of beans.
• Slice the leeks and the mushrooms.
• Chop or slice the fresh garlic. (or use a garlic press)
• Cook the portobello mushrooms in about a tablespoon of olive oil, turning them a couple of times until the mushrooms are a little bit brown.
• Put the mushrooms aside to use as a garnish on top after everything else is done.
• Sauté the leek slices, the Italian seasoning, and the garlic in about a tablespoon of olive oil until the leek slices and garlic are soft.
• Add a sprig of rosemary to the skillet toward the end of the cooking time for the leeks and garlic.
• Add the beans, salt, the white wine, and the Italian seasoning to the skillet with the leeks and garlic.
• Stir for about 2-3 minutes to warm everything up.
• Add the sliced tomatoes and the spinach.
• Reduce the heat and stir until the spinach is cooked. This takes about 2-3 minutes.
• Serve over brown rice or toasted whole wheat bread.

SAUTEED CANNELLINI BEANS

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.

WARM CANNELLINI BEANS WITH SAGE

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!

CANNELLINI BEAN SAUTé

Steps:

• Sautee the onion and garlic in olive oil until tender.
• Add beans and mash a few with a fork; cook for 1-2 minutes.
• Add spinach and tomatoes; sauté until spinach is thoroughly cooked.

CANNELLINI BEANS

Steps:

• Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and are golden brown. Pound the fennel seeds coarsely in a mortar.
• Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, and add the rosemary sprig and the crumbled chile. Let them sizzle in the oil about 1 minute. Add the onion, thyme, and fennel seeds, and sauté about 2 minutes, until the onion is wilted.
• Add the beans to the pan and cook another minute, stirring to coat well. Cover with water by 3 inches, and bring to a boil over high heat. Turn the heat down to low, and place a paper towel over the beans to keep them underwater. Simmer, stirring once in a while. After 30 minutes, add the salt to the beans, and continue cooking at a low simmer until the beans are tender, about an hour. Remove the beans from the heat, and let them cool in their juices. As the beans cook, add water as necessary, but not too much. You want the bean liquid to be rich and a little starchy, because it will be an important part of the finished broth.

SAUTEED KALE WITH CANNELLINI BEANS

Steps:

• In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
• Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
• Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
• Add the beans and gently stir through until heated.
• Serve immediately.