Cannellini Beans were originally cultivated in Argentina and beloved in Italy, also known as white kidney beans. With a mild, nutty flavor and creamy texture, these ivory legumes are versatile. Wonderful in soups such as minestrone, hearty stews, cold salads, rice dishes and chilis. Makes a creamy hummus or blend into bean dips and purees. Delicious all by themselves stewed with garlic, olive oil and rosemary.
If a recipe calls for 1 can of cannellini beans, just substitute 2 cups of cooked beans.
SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC
- 5 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced
- 1/4 t dried crushed red pepper
- 1 large bunch green (Choose any type of greens – such as mustard greens, kale, beet greens, swiss chard, spinach, or broccoli rabe remove thick stems & cut into 1-inch strips for about 10 cups packed)
- 1 cup (or more) vegetable or chicken broth
- 2 cups cooked & rinsed cannellini beans
- 1 teaspoon (or more) Sherry wine, rice, balsamic, or apple cider vinegar
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil. Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
Recipe is from Epicurious
- 3 Tbs. olive oil
- 1 fennel bulb, trimmed, cored and diced
- 1 yellow onion, diced
- 3 garlic cloves, thinly sliced
- 3 fresh thyme sprigs
- 1 cup dried cannellini beans, soaked overnight, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 cup water
- Kosher salt and freshly ground pepper, to taste
- 1/2 bunch kale, ribs removed, leaves thinly sliced crosswise
- 1 Tbs. chopped fresh flat-leaf parsley
In a 3-quart a Dutch oven set directly on the stovetop, warm the olive oil over medium-high heat. Add the fennel and onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the thyme sprigs, beans, broth and water, and season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender, 50 to 60 minutes. Uncover the pot and remove and discard the thyme sprigs. Increase the heat to medium-high, add the kale and cook, uncovered, until the kale is tender but slightly toothsome, 5 to 10 minutes. Stir in the parsley and adjust the seasonings with salt and pepper. Transfer to a serving bowl and serve immediately.
Recipe from Williams-Sonoma Kitchen
Cannellini Bean Fritters
Rinse and coarsely mash 2 cups of cannellini beans, then stir in 1 sautéed finely chopped onion, 1/2 cup grated Parmesan, and the juice of 1 lemon. Shape mixture into 1 1/2″ balls, then flatten into patties. Dredge patties in all-purpose flour, shaking off excess, and fry in olive oil until golden on both sides. Serve with lemon wedges alongside.
Cannellini Beans and Fennel Flatbread
Stretch 1 lb. of prepared pizza dough to cover an oiled rimmed baking sheet. Heat about 1 Tbsp. olive oil in a small skillet. Add 3 anchovies and cook, stirring occasionally, until they begin to break down. Brush 1/2 Tbsp. anchovy mixture over dough. Rinse and pat dry 2 cups of cannellini beans. Using a fork, toss with remaining anchovy mixture and the juice of 1 lemon, mashing slightly. Season with salt, then scatter over pizza dough along with 1/2 thinly sliced fennel and 1 Tbsp. capers. Top with 3/4 cup grated Parmesan and a drizzle of olive oil. Bake in a 450-degree oven until bottom is crisp, 15-20 minutes. Top with chopped fresh flat-leaf parsley.