Cannellini Beans Recipes

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CANNELLINI BEANS

Provided by Anne Burrell

Categories     side-dish

Time 13h15m

Yield 6 to 8 servings

Number Of Ingredients 9



Cannellini Beans image

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...

1 pound dried cannellini beans
1 rib celery, broken in 1/2
1 large or two small carrots, peeled and broken in 1/2
1 large onions, skin removed, hairy end left on, cut in 1/2
3 cloves garlic, smashed
1 bundle thyme
2 bay leaves
1 piece slab bacon or prosciutto skin, or a couple slices of bacon
Kosher salt

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



Cannellini Bean Saute image

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

2 (15 ounce) cans cannellini beans, drained and rinsed
3 tablespoons extra virgin olive oil
1/4 cup yellow onion, minced
1 1/2 teaspoons garlic, minced
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
dry white wine
parmesan cheese

CANNELLINI BEAN SOUP

We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.

Provided by Sarah_Jayne

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Cannellini Bean Soup image

Steps:

  • Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
  • Pour in the stock and add the bay leaves and oregano.
  • Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
  • Tip in the beans, re-cover and simmer for a further 5 minutes.
  • Swirl the chopped parsley into the soup.
  • Serve sprinkled with a little extra parsley.

4 shallots, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 leeks, finely chopped
5 ounces bacon, finely chopped
1 tablespoon olive oil
47 ounces chicken stock (can use vegetable stock too)
2 bay leaves
1/2 teaspoon dried oregano
2 (15 ounce) cans cannellini beans, drained
1/4 cup fresh parsley, chopped

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