Recipes Using White Kidney Beans
WHITE KIDNEY BEAN SOUP
This recipe actually is a casserole, but if you add extra water and don't drain the beans, then it makes an excellent soup. We've only eaten it as a soup. If you don't have fresh tomatoes and peppers on hand, you can use Ro*tel Mild, and it gives the same flavor. It's also versatile in that you can use green, yellow, red, or orange bell peppers and you can also use Northern beans instead of white kidney beans.
Provided by KtGin
Categories Clear Soup
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil and cook sausage and onion until tender.
- Stir in garlic powder, tomato, and bell pepper and cook for one minute.
- Stir in beans and black pepper. Add water to cover and simmer until heated through.
- Stir in cilantro right before serving.
Nutrition Facts : Calories 820.6, Fat 53, SaturatedFat 17.9, Cholesterol 103.1, Sodium 2912.3, Carbohydrate 39.8, Fiber 11, Sugar 7.3, Protein 46.1
WHITE KIDNEY BEAN SALAD
For a swift side dish, Bud Mercer of Prosser, Washington tosses together this bean salad. It's coated with a dressing flavored with dried basil, thyme and rosemary, then surrounded with a ring of bright baby carrots for garnish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat., To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge.
Nutrition Facts :
CROCK POT WHITE KIDNEY BEANS WITH ROSEMARY
Make and share this Crock Pot White Kidney Beans With Rosemary recipe from Food.com.
Provided by Lennie
Categories One Dish Meal
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker.
- Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
- Reduce heat to medium and add onion to pan; cook, stirring, often softened.
- Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
- Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
- Add mixture to slow cooker, along with the beans.
- Stir well, then add just enough water to barely cover mixture.
- Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
- If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.
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