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 :
CANNELLINI BEANS WITH GARLIC AND SAGE
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
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.
DELICIOUS CANNELLINI BEANS
This is the most affordable and tastiest dish. It could be a good side dish maybe with an Italian-inspired fish, but I like a bowlful of it as a meal itself. Warm, hearty and flavorful- did I mention cheap and easy too? :)
Provided by MrsMM
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Drain and rinse beans.
- Put into a saucepan and add just enough water to cover the beans.
- Add pepper and thyme to saucepan.
- Bring to a boil on med-high heat, and when it boils, reduce heat to medium.
- Continue boiling, stirring frequently until water is almost fully evaporated.
- Stir in the garlic and olive oil, cook until water is gone, approximately 3 more minutes.
- Serve.
Nutrition Facts : Calories 617, Fat 3.8, SaturatedFat 0.7, Sodium 26.3, Carbohydrate 108.1, Fiber 27, Sugar 1.6, Protein 41.6
CANNELLINI BEANS WITH SWEET PAPRIKA AND GARLIC
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Yield Serves 6-8
Number Of Ingredients 11
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.
BAKED CANNELLINI BEANS
My sister developed this baked cannellini beans recipe after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen-it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 228 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 444mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 6g fiber), Protein 8g protein.
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