cannellini beans

White Beans Au Vin

unsalted butter

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Cannellini-Bean Pasta With Beurre Blanc

cannellini beans,

stock

white wine

white wine vinegar

shallot

pasta,

Parmesan, Pecorino Romano

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

A traditional Italian dish made of pasta and beans that was born out of peasant cooking.

Pasta e Fagiole

Good Quality Olive Oil

Shaved Parmesan or Pecorino Romano Cheese

Parsley

Tablespoons of Olive Oil

Large Garlic Cloves, Minced

Large Carrot, Finely Chopped

Celery Stalks, Finely Chopped

Small Onion, Finely Chopped

(28 Ounce) Can Chopped Tomatoes - I Use Mutti Brand

Quart Chicken Broth

Cups Water

(14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried)

Cups Small Pasta (Tubettini

Cup Chopped Fresh Parsley

Salt & Pepper

Of Red Pepper Flakes

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.

Pour in the broth, beans and chopped tomatoes, water, and cook for 15 minutes.

Remove a few scoops of the bean mixture and puree or mash, then return to the pot. (Optional)

Add the pasta, chopped parsley and seasonings.

Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.

Italian Ham and White Bean Orzo Soup! A super easy dinner recipe that comes together in under 30 minutes time!

Italian Ham and White Bean Orzo Soup

extra virgin olive oil

orzo pasta

onion

ham (cubed)

garlic (minced)

chicken stock

water

Italian seasoning

cannellini beans, drained and rinsed

salt and pepper

red pepper flakes

grated parmesan for serving (if desired)

basil desired)

Heat oil and butter in a large pot.

Add in orzo, onion and ham and saute for a couple of minutes until onion is tender.

Add in garlic and cook for an additional minute.

Pour in stock, water, seasoning, tomatoes and beans.

Simmer for 20 minutes or until pasta is fully cooked.

Season with salt and pepper.

Serve warm and garnish with freshly chopped basil or parsley if desired.

This cassoulet packs duck confit, white beans and garlic sausage all into one Instant Pot for a comforting French stew that&#039;s ready in less than an hour.

Instant Pot Cassoulet (Duck Confit And White Bean Stew)

beans

duck

salt pork,

garlic

duck sausage

garlic cloves,

bay leaf

salt and black pepper,

Make Classic French Cassoulet in Less than an Hour with Your Instant Pot

Instant Pot Cassoulet (Duck Confit and White Bean Stew)

This weeknight-friendly version of the French classic — chicken with 40 cloves of garlic — has half the amount of garlic, because a slow cooker doesn’t get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.

Slow Cooker Chicken With 20 Cloves Of Garlic

garlic (about 2 heads of garlic), smashed

olive oil

thyme thyme

red-pepper flakes

bone-in, skin-on chicken thighs (4 to 6 large thighs)

lemon, juiced (about 1 tablespoon)

scallions, trimmed, white and light green parts thinly sliced

flat-leaf parsley

Slow Cooker Chicken With 20 Cloves of Garlic

Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.

Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.

Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring. While it’s definitely a lighter take on the classic minestrone, it gets a lot of depth of flavor from the ground spices, toasted garlic, and white miso.

Spring Minestrone

coriander seeds

fennel seeds

black peppercorns

garlic cloves, thinly sliced

scallions,

½ serrano chile, thinly sliced (optional)

lemon zest

sugar

Kosher salt

baby spinach

peas

Tbsp. white miso

spice mill

Bon Appétit

Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. Cook oil, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, chile (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, 5–7 minutes.

Pour 6 cups cold water into saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.

Divide soup among bowls. Top with fennel fronds.

Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

Pantry Pasta With Vegan Cream Sauce

walnuts, finely chopped

½ tsp. crushed red pepper flakes

garlic cloves, 1 whole, 4 thinly sliced

rosemary

cannellini (white kidney) beans, rinsed

paccheri, rigatoni, pasta

lemon

Tbsp. finely chopped parsley

black pepper

Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add walnuts and red pepper flakes and cook, stirring often, until nuts are deeply golden, about 5 minutes. Transfer to a small bowl and grate in whole garlic clove; set aside.

Wipe out pot. Combine ¼ cup oil and remaining sliced garlic in pot and cook over medium-low heat, stirring occasionally, until oil around garlic is bubbling vigorously and garlic is beginning to brown, about 5 minutes. Firmly crush rosemary in your hand to bruise; add to pot along with beans and stir to coat. Increase heat to medium and cook, stirring occasionally, until beans are just beginning to take on color, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

When pasta is about 4 minutes away from being done, transfer 1 cup pasta cooking liquid to pot with beans (make sure to keep heat on medium so that the liquid doesn’t evaporate too quickly). Using a wooden spoon, gently mash about three-quarters of beans into a creamy sauce.

Using a spider or slotted spoon, transfer pasta to pot with beans and add 1 cup pasta cooking liquid and 2 Tbsp. oil; mix well to combine. Increase heat to medium-high, bring to a simmer, and cook, stirring gently with a heatproof rubber spatula, until sauce coats pasta, about 2 minutes. (Sauce might look soupy but will thicken as it sits so don’t worry!) Finely grate in about one-quarter of zest from lemon, then cut lemon in half. Squeeze in juice from 1 lemon half and add parsley; mix well to combine.

Divide pasta among bowls. Drizzle with oil, season with black pepper, and top with reserved nut mixture. Slice remaining lemon half into wedges and serve alongside for squeezing over.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce in this shrimp recipe.

One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth

olive oil, divided, plus more for drizzling

cannellini (white kidney) beans, rinsed, patted dry

Kosher salt, freshly ground pepper

multicolored cherry tomatoes

shrimp

sherry vinegar or red wine vinegar

olives

Basil leaves and country-style bread (for serving)

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Add beans and cook, shaking often to keep them from getting too brown in any one spot, until browned and crisp, about 5 minutes. Reduce heat to low and add shallot, chopped chile, and garlic. Cook, stirring often, until aromatics are softened and taking on a little color, about 5 minutes. Season with salt and pepper.

Push beans and aromatics to one side of skillet; crank heat up to high. Add tomatoes and 2 Tbsp. oil and cook, shaking skillet often, until tomatoes burst and release their juices, about 5 minutes.

Meanwhile, toss shrimp with a little salt and pepper in a medium bowl.

Fold bean mixture into tomatoes along with a splash of water to loosen; season with more salt and pepper. Bring to a simmer; then reduce heat to maintain a low simmer. Add shrimp, pushing them into sauce to submerge (add more water if needed), and cook until shrimp are opaque throughout, about 5 minutes. Stir in vinegar. Give it a taste and add more salt and pepper if it needs it.

Divide shrimp and bean mixture among bowls; top with olives, basil, and sliced chile and drizzle with more oil. Serve with bread alongside for dipping.

Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.

Slow Cooker White-Bean Parmesan Soup

wheat berries

onion,

fennel bulb,

celery stalks, sliced 1/2-inch thick

garlic cloves, roughly chopped

dry white wine

flat-leaf parsley, chopped

Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.

Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.

Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.

Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

Braised Beans and Sardines With Fennel

fennel

lemon, halved

shallots,

chicken broth

(loosely packed) cup very coarsely chopped parsley

bread (for serving)

In this brothy beans recipe, caramelizing fennel, shallots, and lemon builds a base layer that is sweet, tangy, and bright. Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.  And chopped celery or mushrooms work just as well as fennel if you want to swap. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Slice fennel bulb in half lengthwise and cut each half lengthwise into 3 wedges. Thinly slice 1 lemon half into rounds and wriggle out and discard any seeds; leave remaining half intact and set aside.

Heat oil in a medium pot over medium-high. Add fennel, shallots, garlic, hardy herbs, lemon rounds, and red pepper flakes and cook, stirring occasionally, until fennel and lemon are softened slightly and golden brown in spots, 5–7 minutes.

Using tongs, transfer lemon rounds to a small bowl; set aside. Add wine to pot and cook until reduced by half, about  2 minutes. Pour in broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until fennel is tender, about 5 minutes. Add beans and simmer until beans soak up some of the broth and are warmed through, 8–10 minutes.

Meanwhile, working one at a time, slice open each sardine with the tip of a paring knife and remove any visible bones; discard. Separate fillets from one another and place in a small bowl. Squeeze juice from remaining reserved lemon half over fillets.

Fish out and discard any hardy herbs and stems you can from braise. Stir in parsley; taste and season broth with more salt if needed.

Divide braise among bowls; top with reserved lemon slices and sardines. Serve with bread alongside.

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter

Pasta e fagioli

dried borlotti

onions,

celerystalks,

tbsp extra virgin olive oil,

garlic cloves, crushed

vegetable stock

plum tomatoes

brown rice miso

bay leaves

ditaloni rigati

cavolo nero, stalks finely chopped and leaves torn

vegan parmesan, grated, to serve (optional)

Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a> with the onions, carrots and celery.

Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.

Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

This satisfying cold-weather pizza from Chloe Coscarelli, the vegan cookbook author, makes a great main course, or it can be cut into pieces as an appetizer. The creamy white bean purée made by whizzing cannellini beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor makes this dish seem like a real treat, and the piles of caramelized onions, roasted butternut squash, apple and spinach finish it off beautifully. If you're a half-hearted vegan, consider sprinkling a handful of blue cheese over the top a few minutes before it's done baking. We won't tell.

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