cannellini bean recipes

My Cannellini Beans recipe is the best ever! Generously seasoned with garlic, herbs and olive oil, they&#x27;re a great meatless dinner or side dish.

The BEST Cannellini Beans Recipe

extra virgin olive oil

garlic

cannellini beans

cherry tomatoes, halved

oregano

thyme

parsley

cheese,

salt,

pepper,

Sauté garlic in olive oil over medium heat...

Sauté garlic in olive oil over medium heat for 2-3 minutes, until it becomes fragrant.

Add beans, tomatoes, herbs, salt and pepper. Cook...

Add beans, tomatoes, herbs, salt and pepper. Cook for about 15 minutes.

Stir in parmesan cheese. Garnish with more parsley,...

Stir in parmesan cheese. Garnish with more parsley, and drizzle some extra olive oil. Serve immediately.

Garlicky cherry tomato pasta with white beans and kale. An easy, nourishing, weeknight-friendly recipe. Vegan, gluten-free, and ready in just 25 minutes!

Garlicky Cherry Tomato Pasta with White Beans

olive oil

cherry tomatoes

water ((or sub white wine

tsp red pepper flakes

sea salt

(12 oz.) package pasta

kale, large stems removed, leaves thinly chopped

(15 oz.) can white beans, drained and rinsed

kalamata olives

pasta water ((reserved from cooking pasta))

Vegan parmesan cheese

For cooking the pasta, bring a large pot of water to a boil over medium-high heat.

Meanwhile, heat a large rimmed skillet over medium heat and add the olive oil, sliced garlic, and minced shallot. Sauté for a few minutes until translucent. Add the cherry tomatoes, water (or white wine), red pepper flakes, and sea salt. Stir to coat them with garlic and oil. Cover the pan and let cook for about 5 minutes until the skins on the cherry tomatoes begin to burst.

Once your pasta water is boiling, add your pasta and cook following package instructions. **Make sure to reserve 3/4 cup (180 ml) of pasta water before draining.**

Meanwhile, remove the lid from the tomatoes and add the chopped kale (if using arugula or spinach, wait to add it until the last minute), drained and rinsed white beans, and chopped kalamata olives. Sauté for another 5 minutes until the liquid has almost completely evaporated from the tomatoes. Add 1/2 cup (120 ml) of the pasta water (adjust amount if altering batch size) to the sauce and stir, letting it cook down for 1-2 minutes. Pour the pasta into the sauce and stir to coat. Add the remaining pasta water if the mixture needs more liquid — the pasta should be lightly coated in the sauce. Taste and adjust the seasoning to your liking, adding salt to taste or red pepper flakes for heat!

Serve warm with an optional topping of vegan parmesan cheese. Store leftovers in an airtight container refrigerated for up to 4-5 days. Reheat in the microwave or briefly in a saucepan. Not freezer friendly.

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The BEST Cannellini Beans Recipe

Garlicky Cherry Tomato Pasta with W...

Top 2 cannellini bean recipes recipes from across the web

The most viewed cannellini bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Cannellini Beans Recipe

Garlicky Cherry Tomato Pasta with W...

The most viewed cannellini bean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine