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Cannellini beans

Explore 101 recipes, 1 article, 2 galleries, 19 videos, and more

Slow-Cooker Greek Stuffed Peppers

Time:4 hours 15 mins
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Delicata Squash Salad with Kale and Cranberry Beans

Ingredients
  • 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
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Kale, White Bean, and Sweet Potato Soup

Ingredients
  • 1/2 cup dried cannellini beans
  • 2 sprigs fresh rosemary
  • 1 small onion, cut into quarters
  • 1 head garlic
  • Salt
  • 1/2 cup tubetti (small tube-shaped pasta)
  • 1 tablespoons olive oil
  • 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 1 bunch kale (3/4 pound)
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/2 teaspoon freshly ground black pepper
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Escarole, Kale, White Bean, and Tomato Lasagna

Time:1 hour 30 mins
Ingredients
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 1/4 pounds cremini mushrooms, trimmed and sliced
  • 7 cloves garlic
  • Coarse salt
  • 1 large bunch kale (about 1 1/2 pounds), stems and center ribs discarded, roughly chopped
  • 1 large head escarole (1 to 1 1/2 pounds), trimmed and roughly chopped
  • 2 cans (15 ounces each) cannellini beans, 1/4 cup bean liquid reserved and beans drained
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 can (28 ounces) whole plum tomatoes, drained
  • 1/2 teaspoon red-pepper flakes
  • 6 ounces Parmesan cheese, grated (2 3/4 cup)
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White Bean Hummus with Kalamata Relish

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 sprigs fresh thyme
  • One 4-inch sprig fresh rosemary
  • Two 15-ounce cans white beans, such as cannellini
  • 2 teaspoons coarse salt, plus more as needed
  • Freshly ground black pepper
  • Pinch of cayenne pepper
  • 2 tablespoons tahini (sesame paste)
  • 2 teaspoons freshly squeezed lemon juice
  • 4 pita breads, warmed and cut into triangles
  • Kalamata Relish
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Broccoli and White Bean Salad

Ingredients
  • 1 large bunch broccoli (about 1 pound)
  • Coarse salt
  • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 1/2 small red onion, halved and thinly sliced into half-moons
  • 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red-pepper flakes
  • Freshly ground black pepper
  • 3/4 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese
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Chunky Bean Dip

Other Ideas:
Appetizers, Chickpeas, Dips, Pita
Ingredients
  • One 15 1/2-ounce can chickpeas, rinsed and drained
  • One 15-ounce can cannellini beans, rinsed and drained
  • 2 cloves garlic, roughly chopped
  • One 8-ounce container plain fat-free yogurt
  • 1 tomato, seeded and cut into 1/4-inch dice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • Juice of 1 lemon
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 8 rounds 6-inch pita bread
  • Cooking spray
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Pasta and White Beans with Broccoli Pesto

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
  • 10 ounces short pasta, such as fusilli
  • 5 teaspoons extra-virgin olive oil
  • 1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
  • 1/2 cup packed fresh parsley leaves
  • 1/2 small garlic clove
  • 1 can (15 1/2 ounces) cannellini beans, rinsed and drained
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Stewed Collard Greens and White Beans

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Cavolo Nero and Cannellini Bean Soup

Ingredients
  • 1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup finely chopped red onion
  • 3 garlic cloves, thinly sliced
  • 1 dried red chile, crumbled
  • 1/2 teaspoon fennel seeds
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 8 ounces dried cannellini beans, soaked according to package instructions
  • 1 medium tomato, seeded and finely chopped (about 3/4 cup)
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted
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