Cannellini Beans Recipes

17 WAYS TO USE CANNELLINI BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CANNELLINI BEANS

Steps:

• Soak the beans overnight in a large bowl filled with water.
• *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
• Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
• When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
• Beans, beans the musical fruit...

CANNELLINI BEAN SOUP

Steps:

• Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
• Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
• Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

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.

THREE BEAN SALAD WITH MOZZARELLA

Steps:

• Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
• Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
• Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.

CANNELLINI BEANS WITH SWEET PAPRIKA AND GARLIC

Steps:

• Prep the beans:
• Look over the beans and pick out any small rocks or dirt clods that may be lurking among them. Rinse the beans in a colander and then put them in a large bowl, cover with plenty of cold water, and leave them overnight on the counter (or in the fridge if the weather is hot).
• Cook the beans:
• The next day, drain the beans and rinse them off a little, then transfer to a large saucepan, cover them by a couple of inches with fresh water and put them on high heat.
• Add 1 teaspoon salt to the beans (some don't; I do. The simple reason: Beans cooked with salt taste better than beans cooked without salt. Flavor trumps.) Add your desired aromatics (the more of these aromatics you add, the more delicious the beans, and their cooking liquid, will be).
• Bring the pot of beans to a boil, lower the heat to a simmer, and skim off any foam with a ladle. Taste the water for salt, add more if needed, and cook, stirring infrequently but checking more often and adding water as needed, until beans are very tender but not, hopefully, falling apart. This will take anywhere from 1 to 2 hours, depending on the beans. Taste five or six beans to be sure that they are all really cooked and not at all chalky.
• Remove and discard any large vegetables or aromatics from the pot, leaving the beans in their liquid.
• To finish:
• In a large skillet over medium-low heat, heat oil and sauté diced onion with 1/2 teaspoon salt. Cook, stirring occasionally, until onion is very tender and just slightly colored, about 15 minutes. Add paprika and garli; cook, stirring, until garlic turns fragrant but doesn't color at all, about 30 seconds.
• If the beans are underwater, pour off excess liquid into a separate container (save it for soup) so that beans are only partially covered. Stir the onion mixture into the beans, and season with salt. Serve topped with ground pepper.

CANNELLINI BEAN SAUTE

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and garlic, and cook until soft and fragrant, about 2 minutes.
• Add beans, lemon juice, salt, pepper, italian seasonings, and a splash of white wine, and cook, stirring until softened and warmed through and liquid has reduced, about 3 minutes.
• Serve warm with a sprinkle of parmesan cheese.

BAKED CANNELLINI BEANS

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.