cannellini beans recipe

This easy cannellini beans recipe is a bright, wholesome one-pot meal! Serve it with good crusty bread for sopping up the flavorful broth.

Cannellini Beans

cannellini beans

shallots

garlic bulb (top evenly sliced off)

fennel (white bulb, chopped,

sea salt (more

black pepper

(3-inch) piece of kombu, rinsed, optional* (see note)

extra-virgin olive oil (more

lemon juice (more to taste)

Swiss chard (stems removed, leaves torn)

Crusty bread (for serving)

parsley

red pepper flakes (optional)

Place the beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.

Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel, salt, lots of freshly ground black pepper, and the kombu, if using. Continue simmering until tender, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans (older beans will take longer than fresher beans). I typically check them every 30 minutes. Add more water to the pot, as needed, as it starts to evaporate.

When the beans are tender, remove the garlic, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot. Stir in the olive oil and lemon juice, and season to taste. I like to add 1/2 to 1 teaspoon more salt, more pepper, and a pinch of red pepper flakes.

Add the chard leaves and cook until the chard is just wilted. Season to taste and serve in bowls with drizzles of olive oil and crusty bread. Sprinkle with parsley.

Make cannellini beans into a tasty side dish with this easy recipe! It's packed with Mediterranean flavor and plant-based protein.

Easy Cannellini Beans

olive oil

Herbes de Provence (or Italian seasoning)

chives onion powder

salt

Black pepper,

Heat the olive oil over medium-low heat in a small skillet. Add the beans, Herbes de Provence or Italian seasoning, chives or onion powder, salt, and fresh ground pepper. Heat until just warm, about 2 minutes. 

Make your Sunday mince dish more exotic with this fabulous Polpette with cannellini beans recipe. This is one protein-rich dish the whole family will enjoy.

Polpette with cannellini beans

2.00 onion, finely chopped

garlic cloves, finely grated

tomato paste

jar cherry tomato pasta sauce (we used Sacla)

tbs thyme leaves, chopped

(250 milliliters) beef stock

can cannellini beans, rinsed, drained

mozzarella, grated

Basil leaves and garlic bread,

(80 milliliters) extra virgin olive oil

garlic cloves, crushed

fresh white breadcrumbs

(125 milliliters) milk

pork mince

prosciutto,

parmesan, grated

lemon

fennel seeds, crushed

oregano

egg, lightly beaten

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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

cherry tomatoes, halved

thyme

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.

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Cannellini Beans

Easy Cannellini Beans

Polpette with cannellini beans

The BEST Cannellini Beans Recipe

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