white bean

White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.

Baked Beans in Tomato Sauce

dry cannellini, borlotti beans

extra virgin olive oil

bacon

onion,

garlic cloves, chopped

fresh sage, minced (can sub fresh rosemary)

chile

honey

tomato paste

tomatoes

stock

Salt

parsley

balsamic vinegar

"I've also used this recipe for a Vegetarian option, but I just used regular cooking oil and didn't substitute anything for the meat, and it turned out really well.  For me it's become a go-to to make ahead whenever my boyfriend and I go camping for a few days and will want substantial food to eat that doesn't need to be heated-up to eat."

"Have you or anyone tried canning this recipe?"

"Hello.\r\nI would like to ask about using Balsamic Vinegar. Can I use the white vinegar instead of? Thank you so much."

"this helped me out because all I had in the cupboard was a tin of cheap baked beans , some fresh sage reduced, some tomato sauce my friend gave me, chilly power , rosemary,  and a jacket potato. I would not know these things would go well together. thanks, coz Im eating it  now. nice."

"Made a vegetarian version of this a couple of times. I used ghee (clarified butter) instead of the oil\\fat from the bacon, which stops the beans from tasting 'thin' (there is a bit of a pun in there!) and added some intensity to substitute for the bacon flavour with a handful of sun dried tomatoes, sliced thinly. \r\n\r\nVery popular with everyone, I must say.\r\n\r\nThank you!"

Soak the beans in water: Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.

Drain beans, cover with water, cook until tender: Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).

Cook bacon or pancetta: Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon or pancetta and cook slowly until lightly browned and crispy.

Sauté onions: Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown. Use a wooden spoon to scrape any browned bits off the bottom of the pot.

Add garlic, chili flakes, sage, then add tomatoes and stock: Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine.
Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed.

Add the beans, cover, cook in oven: Drain the beans and add them to the pot. Stir well.
Cover the pot and cook in a 325°F oven for 1 hour and 15 minutes.
If still a bit wet, remove the cover and cook for 15 minutes more.
 
Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered.
If the beans are still a bit hard when they go in the oven, it may take several hours to soften them, once the tomato and honey have been added.

Stir in parsley and balsamic vinegar: Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.
Serve either hot or at room temperature.

This White Chicken Chili is proof that chili doesn't have to be red and beefy to be delicious. Plus, this version is ready in a fraction of the time thanks to the pressure cooker! 

Pressure Cooker White Chicken Chili

olive oil

garlic,

green bell pepper, seeded and chopped

jalapeño peppers, seeded and chopped (leave the seeds

celery stalks, chopped

yellow onion, chopped

cumin

oregano

coriander

cayenne pepper (optional)

salt

cannellini

chicken breasts, tenders, or thighs

chicken broth

sour cream

cilantro

"This is amazing!  I want to double the recipe next time, do I change the amount of time for twice as much chicken?"

Sauté the garlic and vegetables: Select the sauté setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until the garlic is bubbling.
Add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened.

Add the spices, beans, and chicken: Add the cumin, oregano, coriander, cayenne, and salt and sauté for about 1 minute more, until aromatic.
Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir. 

Pressure cook the chicken: Secure the lid on your pressure cooker in its sealing position. Cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.) 

Release the pressure: Perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.
At this point, you can also leave the chili on your pressure cooker’s Keep Warm setting for up to 10 hours, then continue with the recipe when you’re ready to serve.

 

Shred and season the chicken: When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds.
Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine. Taste for seasoning and add more salt if needed.

Serve the chili: Ladle the chili into bowls. Serve hot, with tortillas or cornbread on the side.

"10 stars! This was DELICIOUS!  The only thing I left out was the jalapeno and cilantro as I don't like the taste of them.  Even so, the flavors were incredible, the recipe was easy to put together and hub and I high-fived each other after we finished the bowl because it was that good.   Definitely goes well with cornbread on the side!    I'll be making this one again and again."

"i think i have commented on a recipe maybe 3 times in my life. I have to say this recipe is so wonderful, I just had to let everyone know! Maybe i'm overreacting because i'm new to Instant Pot cooking, but the chicken came out so moist, all of the flavor worked together beautifully! i added a touch extra cayenne because i love kick, but outside of that, i wouldn't change a thing!!"

"This was amazing and so so easy. I subbed a can of beans for a can of sweet corn just to add a little something different. It was so good. This will be on repeat."

"Made it and LOVED it!! So tasty and just enough spice! I also added a bit extra chicken broth to thin it out a bit."

Satisfy that sweet tooth with a tasty berry milkshake! This sweet treat is rich and creamy thanks to a secret ingredient: white beans!

Very Berry Milkshake

Cup Spinach

Cup White Bean, canned

Cup Blueberries

Cups Almond Milk, vanilla, unsweetened

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Cinnamon, ground

Cup Ice

Add ingredients in the order listed and blend until smooth.

A super easy and delicious creamy white bean &amp; tomato pasta recipe

Vegan Creamy Cannellini Bean &amp; Tomato Pasta

Dried Pasta-

cannellini beans

garlic (or use more if you lurrrrve garlic)

ml white wine (totally optional, but nice.)

yeast

Salt & pepper

Put your pasta water on to boil.

Now chop the garlic &amp; tomatoes (if using fresh). Open the tin of beans, drain &amp; rinse.

Add the garlic and olive oil into a large pan &amp; gently heat.

Add in the tomatoes , drained cannellini beans &amp; oregano

By now the pasta water should be boiling. Add a big pinch of salt and the pasta.

Add the wine (if using) &amp; nutritional yeast to the sauce.

By now the cannellini beans will be getting nice and soft. Help them break down with a potato masher, a fork or the back of a spoon. Add a little of the pasta cooking water if it&#x27;s looking dry.  Season with a little salt.

Once the pasta is cooked, drain it (keep a little of the pasta water aside in case you need it)

Tip all the pasta into the sauce and give it a good old stir. Add extra olive oil and/or salt to season.

Serve immediately with fresh herbs (basil is nice) or some nutritional yeast to sprinkle over.

This Vegan White Bean Chili is so hearty and filling, even the carnivores will be asking for more! It's loaded with green chiles, potatoes, corn, white beans, and just the right amount of kick.

Vegan White Bean Chili

white onion, diced

jalapeño chili

garlic cloves,

tapioca flour

vegetable broth

white beans, drained

(12 oz.) jar salsa verde, I used Trader Joe’s

green chiles

½ teaspoon kosher salt,

black pepper

Cilantro, tortilla chips, avocado + lime wedges, to serve

In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion and jalapeño and sauté for 8-10 minutes, or until the onions are translucent. Add in the garlic and cumin and sauté for 1 minute. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.

Add in the white beans, corn, salsa verde, green chiles, salt, pepper and oregano. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.

Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.

I'm late to this white bean chili party, but just made it this evening and it was delish! I cut the recipe in half since there's just two of us, and it split perfectly, except I just realized I used the whole jar of Trader Joe's salsa verde and the full 4 oz of green chilis. Regardless, it was great. Instead of the flour, I used an immersion blender on some and it thickened great. Added some sweet potato cubes done up in the air fryer and avocado. This will join our monthly menu! Thank you for all the work you have done with your recipes!

I just made it and it smells amazing! Erm, I feel silly asking but how do I serve/ dish it out with the avocado, chips etc? Do I put the soup in the bowl then put the cilantro, avocado chips and lime on top or on a separate dish on the side?

This is my go to vegan white bean chili.  We leave out the corn and can of green chilies.  I add 1cuonof diced celery.

This white bean and mushroom number is just as hearty as its meaty counterparts and just as 'lick the bowl clean' good.

White bean, leek and mixed mushroom stew recipe

tbs extra virgin olive oil

unsalted butter

leeks, trimmed, thinly sliced

garlic cloves, finely chopped

tbs finely chopped thyme & flat-leaf parsley leaves,

fennel seeds

Swiss

(125 milliliters) red wine

milliliters Massel Vegetable Liquid Stock

jars bolognese sauce

dried white beans,

sourdough scattered

This recipe is from NY Times Cooking. But I have changed it up.  Here&#039;s the original recipe.

Cheesy White Bean Tomato Bake recipe

olive oil (extra virgin)

garlic (thinly sliced)

San Marzano peeled tomatoes

spinach

(15 oz) cans Cannellini white beans

water

Italian seasoning

red pepper flakes

kosher salt and black pepper

mozzarella

Pre-heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until lightly golden, about 1 minute. Add in the San Marzano peeled tomatoes (be careful of splattering) and mash them down with a potato masher or the back of a wooden spoon.  Let cook for about a minute and then reduce the heat as needed to prevent the garlic from burning.

Add the spinach and the beans, water and then all the Italian seasoning, crushed red pepper flakes, and season with the salt and pepper. Stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots; for about  8 to 10 minutes. For more browning, switch to the broiler setting and leave under the broiler for about 2 minutes. Serve and enjoy immediately.

This healthy and warming vegan soup is made in an electric pressure cooker using dry great northern beans.

Creamy Vegan White Bean Soup

dry great northern beans

onion

celery (diced)

carrots (diced)

garlic (minced)

soy milk (see note)

rosemary

nutritional yeast (optional but great!)

Rinse great northern beans and remove any debris or shriveled beans.

Add the oil to your Instant Pot. Press the "saute" function and adjust to "normal". Saute the onion, celery, and carrots until softened, about 5 minutes. Add the garlic and saute for 1 more minute.

Add the beans, seasonings, soy milk, and vegetable broth. Give the soup a stir to combine. Add extra teaspoon of oil (this prevents the beans from foaming and clogging the steam release valve). 

Lock the lid into place and set the pressure valve to "sealing". Press the "pressure cook" button; adjust to "high pressure". Set the cook time for 35 minutes. It will take about 15 minutes to come to pressure. 

Allow pressure to release naturally. This will take about 20 minutes; the pressure is fully released when the silver float valve floats down.

Remove the lid carefully and give the soup a stir. Taste for salt and pepper. Enjoy!

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you’d like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don’t like tomato skins or don’t want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.

Harissa and White Bean Chili

red onion, diced

red or orange bell peppers, seeded and diced

jalapeños (1 seeded

Kosher salt

(10-ounce) container cherry or grape tomatoes (1 pint)

harissa,

garlic cloves, grated or minced

soy sauce

white beans,

low-sodium vegetable broth

Black pepper

baby spinach

limes, 1 halved, 1

yogurt

avocado,

feta

In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.

Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.

Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

This Tuscan White Bean Soup is packed with texture and flavor!  It&#039;s a restaurant quality dish you can easily make from the comfort of your own home!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Tuscan White Bean Soup with Bacon

Bacon (– diced)

large Shallots (– peeled & small dice (about 1 1/2 cup))

Carrot (– peeled & small dice (about 3/4 cup))

Celery (– small dice (about 3/4 cup))

Garlic (– peeled & minced (SEE NOTES))

¼ tsp crushed Red Pepper Flakes (- more or less, to taste)

tsp Ground Black Pepper (, plus more to taste)

White Wine

Cups Reduced sodium Chicken Stock (- (can substitute vegetable stock))

(14.5 oz) cans Cannellini Beans

Rosemary

Bay leaf

Parmesan Cheese Rind

¼ - ½ Cup Heavy Cream (- (you can substitute Half and Half))

Parsley leaves (– chopped,

½ Cup Parmigiano Reggiano (,

Cook bacon

Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside.

Remove bacon

Remove bacon - leave fat: You want about 1 tablespoon of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).

Saute vegetables

Saute vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.

Deglaze

Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoon, about 3-4 minutes.

Add stock and beans

Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using).

Simmer

Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.

Top 24 white bean recipes from across the web

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Top 24 white bean recipes from across the web

The most viewed white bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Beans in Tomato Sauce

Pressure Cooker White Chicken Chili

Very Berry Milkshake

Vegan Creamy Cannellini Bean &amp; ...

Vegan White Bean Chili

White bean, leek and mixed mushroom...

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Coconutty Beans and Greens Stew

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The most viewed white bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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