CANNELLINI BEANS
Provided by Anne Burrell
Categories side-dish
Time 13h15m
Yield 6 to 8 servings
Number Of Ingredients 9
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 AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
CANNELLINI BEAN SAUTE
This is an Emeril recipe that I modified to my tastes. It's really easy and a great side dish if you want to stray from the same old rice or potatoes. I usually cook chicken breasts in the pan first and use the oil/drippings as my starting base.
Provided by DreamoBway
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 392.1, Fat 10.9, SaturatedFat 1.6, Sodium 304.3, Carbohydrate 55.1, Fiber 13.6, Sugar 1.3, Protein 20.9
CANNELLINI BEAN AND SAUSAGE STEW
This recipe is amazing, and comes from Kalyn at Kalyn's Kitchen. It could be made with any kind of sausage really, however I used a smoked turkey and it turned out so well, even the kiddos ate it up!!
Provided by JessaHan
Categories Stew
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If using dried beans, soak overnight, discard soaking water. Add beans to pot, cover with water by several inches. Add 1/2 onion (coarsly chopped), and 3-4 bay leaves. Simmer until soft (about 45 minutes). When done, drain in sink.
- While beans are cooking, cut sausage in half lengthwise, then cut into half-moon slices. Heat 1 tsp olive oil in heavy Dutch oven, sauté sausage until browned, about 5 minutes. When done, remove to bowl.
- Add chopped onion to pot, sauté for 2 minutes, adding more oil if necessary. After 2 minutes, add chopped garlic and sauté for another 2 minutes.
- Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot and cook at a low simmer about 30 minutes.
- After 30 minutes, add drained beans and simmer 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock.).
- Add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste, and add salt and pepper as needed.
- Serve hot with freshly grated parmasean (Romano works nicely as well).
Nutrition Facts : Calories 210.8, Fat 4.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 700.4, Carbohydrate 32, Fiber 8.6, Sugar 8.9, Protein 11.2
CANNELLINI (WHITE BEAN) VEGGIE BURGERS
I whipped these up when I wanted a change from my regular lentil burgers, they'd be nice to veganize but I find I really need the egg whites to bind them. Lately I've been like a kid fascinated with a new toy with my new food processor!!! That sucker's got a powerful blade which is perfect for those fork-resistant beans and I'm using more real garlic and herbs now. Prep time includes the chill time.
Provided by the80srule
Categories Beans
Time 1h
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain the can of white kidney beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Use 1 whole egg, or separate two eggs, discarding the yolks.
- Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
- Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
- Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
- Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
- Serve on your favorite buns/breads with the fixings you like. I particularly like these with ketchup or marinara sauce.
Nutrition Facts : Calories 186.4, Fat 3, SaturatedFat 0.5, Sodium 352.7, Carbohydrate 29.4, Fiber 6.9, Sugar 1.3, Protein 12
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.
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17 CANNELLINI BEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Estimated Reading Time 5 minsCategory Recipe RoundupPublished 2021-01-14
- Penne with Tomatoes & White Beans. If you think white beans are boring, this recipe will change your mind. This pasta salad is bursting with so much flavor, color, and nutrition!
- 10-Minute White Bean Soup with Parmesan. Yes, you read that right. All it takes is 10 minutes to whip up this cozy soup! It’s the perfect soup to fill your tummy and warm your soul.
- White Beans with Tomato and Garlic. In this day and age, it’s hard to find time to make such complicated dishes! And that’s why I just love recipes that are both simple and tasty.
- White Bean Ragout. If you can only cook one dish this week, let it be this ragout. This lovely beans and tomato stew is sweet, creamy, and just downright delicious.
- Tuscan White Bean Pasta. Beans and pasta? Heck yeah! This Tuscan white bean pasta is creamy, hearty, and easy to make. Flavored with caramelized garlic and basil, this dish is truly mouthwatering.
- 15-Minute Cannellini Bean Stew. Would you believe that it only takes 15 minutes to make such a tasty and healthy stew? Yup, I have tried it, and this cannellini bean stew stays true to its promise.
- Tuscan White Bean Soup. Tuscan bean soup is a hearty, comforting soup originating from Tuscany, Italy. It’s thick, creamy, and bursting with flavor from cannellini beans, carrots, garlic, onion, celery, and herbs.
- Mediterranean White Bean Soup. This rich and hearty soup is sure to satisfy your hunger. And oh, it’s vegan, too! It’s very easy to make, as well. Just toss all the ingredients together, let them simmer in a pot, and you’re done.
- Slow Cooker Cannellini Bean Soup. Turn canned cannellini beans into a restaurant-quality soup by seasoning with fresh rosemary. Yup, that’s the secret to why this slow cooker cannellini bean soup is so out of this world terrific!
- Quick and Easy White Bean Salad. Don’t you just love how a combination of basic pantry ingredients makes the best-tasting dishes? This is exactly what this white bean salad is: simple, easy, and insanely delicious.
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