White Bean And Corn Cannoli Recipes

TURKEY CHILI WITH CANNELLINI BEANS

Steps:

• In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
• Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

17 WAYS TO USE CANNELLINI BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

EASY WHITE CHICKEN CHILI RECIPE (STOVETOP OR CROCKPOT)

Steps:

• Saute onions in olive oil until soft. Add in garlic for one minute and then add in all spices.
• In a separate bowl, mash 1 cup of beans with a potato masher until soft, we will use this to thicken the soup.
• Add broth, mashed and regular beans, green chiles, fire roasted tomatoes, and corn into pot. Then add in the chicken breasts and cook at medium-high heat.
• Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.
• Once chicken is cooked, turn off heat and take out the breasts. When chicken is cool enough to handle, shred with two forks.
• Add the chicken back in, along with the juice of one lime and the Greek yogurt.
• Stir all together and serve with extra toppings such as cilantro, Greek yogurt, cheese, tortilla strips, and jalapenos.

WHITE BEANS RECIPE WITH TOMATO AND GARLIC

Steps:

• Heat olive oil in a medium skillet over medium heat.
• Add the sage and sliced garlic. Shake the pan so the garlic doesn't stick, but don't stir it because the garlic might clump.
• Reduce the heat to medium-low and cook 3-4 minutes or until the garlic turns very light gold and the sage darkens a bit.
• Add the tomatoes and salt. Simmer, stirring often, until the tomatoes are shiny and their juices have evaporated; 8-10 minutes.
• Add the pepper, sugar and chicken broth, stirring often, and bring the broth to a boil.
• Reduce heat to low, add the beans, simmer (stirring often) until the liquid has evaporated, 18-20 minutes.
• Remove the beans/tomatoes from the heat and stir in the parsley. Season, if needed, with more salt & pepper.
• Serve with extra olive oil for drizzling and a sprinkle of crispy bacon (optional).
• Enjoy!

WHITE BEAN AND CORN CANNOLI

Steps:

• In a skillet, combine the butter, onion, and garlic over medium-high heat. Cook, stirring often to prevent browning, until the onion is translucent, about 4 minutes. Add the thyme and cook for 10 seconds to release its fragrance. Add the corn and cook, stirring, for 1 minute. Add the cream and 1 teaspoon salt and bring the mixture to a boil. Reduce the heat to medium and simmer until the corn is tender, 4 to 5 minutes. Remove from the heat.
• In a food processor, combine 2/3 of the corn mixture with the white beans and puree until smooth. Return the puree to the corn mixture remaining in the skillet, or a bowl, stir to mix and let cool to room temperature. Using a pastry bag fitted with a 1/2-inch plain tip, or a plastic zip-top bag with a corner cut off, fill the cannoli shells by piping the filling into both ends of each shell.
• Fill the shells no longer than 15 minutes before you are ready to serve them.