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Posts Tagged ‘cannellini beans’

by Caitlin Saniga

White bean and mushroom soup

Joel’s mom has always recommended blending down white beans in a soup to create a thicker, creamier texture. This is the first time I’ve used that trick, and I’m a fan.

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by Sarah Steimer

Greens with pasta, artichokes, salame and beans

I grabbed a beautiful bag of greens (grown in the city!) at a farmer’s market recently and wanted to highlight it beyond just throwing them in a bowl. The salame can be optional here, I honestly just had a craving! It could certainly be made meatless and have the same impact.

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by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

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by Sarah Steimer

I've got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It's delicious and just really beautiful.

I’ve got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It’s delicious and just really beautiful.

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by Caitlin Saniga

Peach-barley salad with cannelini beans and basil

I’ve been very into chilled grain salads lately. Give me barley, red quinoa or black rice and stir in little bits of summer produce, and I’m a happy girl. This sweet and savory dish hit the spot.


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by Sarah Steimer

If you don't think you'll finish all of this dish in one sitting, do not combine the Brussels with everything else. This way you can roast the Brussels for a second time as leftovers without having to roast the entire dish (likely drying it out).

If you don’t think you’ll finish all of this dish in one sitting, do not combine the Brussels with everything else. This way you can reheat the sprouts in the oven by themselves without drying out the other ingredients.

  • 15 medium-large Brussels sprouts
  • olive oil
  • sea salt or kosher salt
  • 1 – 1 1/2 cups cooked cannellini beans (about 1 can)
  • 1/2 cup sun-dried tomatoes, sliced thin
  • 1/2 cup feta cheese, crumbled or cubed
  • leaves from 2-3 sprigs of fresh thyme
  • pepper

Rinse the Brussels sprouts in a colander. Trim the ends of the Brussels and cut in half, length-wise. Remove the outer leaves and discard (these leaves will usually fall right off after cutting the sprouts in half).

In a glass or tin baking dish, toss the Brussels in a few teaspoons of olive oil and a few pinches of salt. Roast at 400 degrees for 15-20 minutes. Toss the sprouts and roast for an additional 15-20 minutes, or until browned and slightly crisped.

While the sprouts are cooking, combine the beans, feta, tomatoes and thyme — tossing carefully so as not to break up the cheese too much.

Add the warm Brussels sprouts to the bean mixture and gently combine. Drizzle with a little extra olive oil and a sprinkle of fresh pepper before serving.

Makes about 4 servings as a side dish.

Recipe adapted from: in pursuit of more.

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by Sarah Steimer

The onion, red pepper and garlic base to this dish is a pretty powerful starting point – so don’t lose it to weak tomatoes. If you buy your tomatoes at the farmer’s market see if you can try a taste first.

  • 1/2 large white onion
  • 1/2 red pepper
  • salt and pepper
  • 1 garlic clove, finely minced
  • 2 teaspoons tomato paste
  • 1 15-ounce cans cannellini beans, drained and rinsed
  • 2 cups vegetable broth
  • 1/2 cup – 1 cup cherry or grape tomatoes, halved or quartered
  • 2-4 slices of good bread, sliced thick
  • 1/4 cup Parmesan cheese, shredded
  • parsley or basil, for garnish

Chop the onions and peppers very finely – OR – pulse the vegetables a few times in a food processor for the fine mince, being careful not to puree.

Heat a medium or large pan over the stove, then add a few tablespoons of olive oil. Once the oil is warm, add the onions and peppers and season with the salt and pepper. Sauté until the vegetables are very soft. Add the garlic and tomato paste, stirring and cooking for a few minutes more.

I didn’t add the rest of the broth so mine was a little dryer than I think most ragouts. Next time I will definitely use all of the broth.

Add the beans and about 1 1/2 cups of the broth to the pan, stirring to remove any vegetables that may have gotten stuck to the pan. Allow the mixture to cook over medium heat until about half of the broth has evaporated. Mix in the sliced cherry tomatoes and the remainder of the broth, unless you prefer a less runny mixture.

Drizzle the slices of bread with olive oil and, if you please, rub with garlic. Place the slices under the broiler in the oven until well-browned.
Remove and sprinkle with a few tablespoons of Parmesan cheese. Stir the rest of the cheese into the bean mixture.

Spoon the bean and tomato mixture over the slices of bread and garnish with the parsley or basil.

Serves 2-4.

Recipe adapted from: Epicurious

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by Sarah Steimer

One of my best friends came to visit recently and she loves Italian food. I had this meatball recipe bookmarked for a while and this was the perfect chance to try it. AND I made homemade pasta to go with it, which Anna - a pasta pro herself - helped me with.

  • 1 1/2 15-ounce cans cannellini beans, drained and rinsed
  • 1 roasted red bell pepper, roughly chopped
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped Italian parsley
  • 1 1/2 teaspoons dried oregano
  • 1 egg
  • 1/2 cup dried breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • pasta sauce

Place beans and roasted red peppers in a food processor and pulse until chopped, not pureed. Transfer the mixture to a medium bowl.

Using a wooden spoon, mix the onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper into the beans mixture until well combined.

I actually used mozzarella to top the meatballs, totally forgot to pick up Parmesan.

Coat the bottom of a glass cooking dish with olive or vegetable oil. Work the bean mixture into balls that are slightly larger than golf balls. Because of the consistency of the “meatballs,” it requires more of a pressing motion than a rolling motion to form the balls. Place “meatballs” on the prepared dish, allowing for about an inch in between each.

Bake at 350 degrees for about 15 to 20 minutes, or until the meatballs are firm to the touch and lightly golden brown. Remove from the pan and serve with pasta sauce and spaghetti, topping with shredded Parmesan if you so choose.

Makes about four servings.

Recipe adapted from: Cookin’ Canuck

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by Sarah Steimer

This is like taking a regular hamburger and mashing it up with a side of sweet potato fries to make one fantastic compact meal. Except it's vegetarian.

  • 1 can cannellini beans, drained and rinsed
  • 1 medium sweet potato, baked, peeled and mashed
  • 2 tablespoons tahini
  • 2 teaspoons maple or agave syrup
  • salt and pepper to taste
  • seasonings (we went with some crushed red pepper and a little chili powder
  • a few tablespoons wheat flour
  • panko crumbs
  • olive oil
  • toppings (avocado is highly recommended)

Combine beans and potato in a mixing bowl, using a fork or masher to mash. Add tahini, syrup and seasonings, along with a few tablespoons flour, enough so the mixture is not too wet and can be formed into patties easily.

Form about three patties from the mixture while heating the olive oil in a fry pan. Coat the patties generously in panko crumbs. Once the oil is hot, place the patties in the pan. Cook for about 3-5 minutes on each side, or until the panko crumbs have browned well.

Remove from pan and place on paper towels before serving.

Makes 3 burgers.

Recipe adapted from: Healthy Happy Life

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by Sarah Steimer

Not nearly as flavorful as a basil pesto, but it's a nice winter alternative. This pesto will show you why salt is so important for accentuating an ingredient's flavor.

  • ¬†1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
  • 10 ounces short pasta, such as fusilli
  • 5 teaspoons olive oil
  • 1/4 cup grated Parmesan
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup packed fresh parsley leaves
  • 1 garlic clove
  • 1 can cannellini beans, rinsed and drained
  • salt and pepper

Steam broccoli until tender and bright green, about 5 minutes. Add the broccoli, olive oil, Parmesan, lemon zest and juice, parsley and garlic to a food processor. Puree until smooth, adding salt and pepper while it mixes. Taste and season more if necessary.

Cook the pasta according to package directions. Drain the pasta, reserving some of the liquid. Mix in the pesto and beans, adding water if necessary to increase the pesto’s creaminess. Season again if desired.

Serve sprinkled with additional Parmesan.

Makes 4 servings.

Recipe: Everyday Food

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