Cannellini Beans Recipes
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...
HOW TO MAKE THE BEST CANNELLINI BEANS
This master cannellini beans recipe is the nutritious and inexpensive way to transform dried, shelf-stable white beans into the centerpiece of your healthy meal prep and batch cooking goals.
Provided by Heidi
Categories Main Course
Time 11h13m
Number Of Ingredients 8
Steps:
- In a large, heavy bottom pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the garlic is fragrant and the onions soften. Add the cannellini beans with their water and the chicken stock. Add more water to cover the beans by 3 inches. Add the bouquet garni or herbs on their stems with the kosher salt. Bring to a boil. Skim off the foam and discard. Reduce the heat to medium low and cook at a gentle simmer for about 2 hours. Add more water if needed to keep the beans submerged.
- Once the beans are cooked to your desired tenderness, remove them from the heat and discard the boquet garni (or herb stems). Taste for seasoning and add more salt if needed. Serve immediately or at room temperature, and refrigerate the leftover beans in their cooking liquid for up to 1 week.
Nutrition Facts : Calories 289 kcal, Carbohydrate 37 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 932 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
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 BEAN RECIPES
Steps:
- Choose your preferred cannellini bean recipe.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
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4.6/5 (27)Estimated Reading Time 3 minsServings 8
- Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.
- Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
- Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and ¼ cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.
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- In a saucepan, cover the beans and halved onion with water and bring to a boil. Simmer over moderate heat until tender, about 1 hour. Remove from the heat, add a generous pinch of salt and let stand for 10 minutes. Drain the beans and spread them on a baking sheet to cool slightly; discard the onion.
- Meanwhile, in a large skillet, heat the oil. Add the guanciale and cook over moderately high heat, stirring, until translucent and the fat is just rendered, 5 minutes. Add the chopped onion, garlic and chiles and cook over moderate heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Stir in the rosemary and sage and cook until fragrant, 1 minute. Add the tomatoes with their juices and bring just to a simmer.
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From izzycooking.com
- Easy Cannellini Bean Salad. In just five minutes, you can whip up a fresh and flavorful cannellini bean salad for the perfect last-minute side. You’ll love the Mediterranean flavors of this simple, satisfying dish.
- Vegan Mediterranean Cannellini Bean Soup. When the nights get chilly, serve up a warm bowl of comfort with this vegan-friendly soup. This Mediterranean cannellini soup is wholesome and hearty, with 15 grams of protein per serving.
- Cheesy Italian Baked Cannellini Bean Recipe. This cheesy casserole makes a delicious Italian-inspired entree or side dish. Bring this crowd-pleasing vegetarian casserole to a potluck or serve at your next dinner party.
- Easy White Kidney Beans and Spinach Soup. Here’s another cannellini recipe to try this winter, or any time you’re feeling under the weather. White kidney beans and spinach make a delectable combination in this nutrient-dense soup.
- White Beans with Tomatoes and Garlic. With simple ingredients and just five minutes of prep time, this dish is a no-brainer. Enjoy this flavorful dish for lunch or dinner on Meatless Monday.
- Tuscan Cannellini Beans Pasta. This vegetarian pasta dish is made with protein-rich cannellini beans and sautéed spinach. If you want to add meat, slices of chicken or whole shrimp are tasty options.
- Easy White Cannellini Bean Dip. If you like hummus, you’ll love this super creamy cannellini bean dip. Season with salt, garlic and paprika and enjoy with toast or pita chips for an irresistible snack.
- Instant Pot Cannellini Beans. Wondering how to cook dried cannellini beans? Use your Instant Pot to pressure cook these beans until they’re tender and ready to eat.
- Cannellini Bean Chili. Made with black beans and white cannellini beans, this vegan chili makes a wholesome and filling one-pot meal. Serve with all your favorite toppings like avocado, salsa or tortilla chips.
- Cannellini Bean Hummus. No chickpeas? No problem! This tasty hummus is made with canned cannellini beans to make the perfect dip or spread. Use it to enhance your sandwiches or as a dip for veggies and chips.
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