white bean recipe

<em>These sweet &amp; smoky white beans are simmered in a silky and flavorful tomato &amp; red pepper sauce and make the perfect side. Vegan &amp; Gluten-Free!</em>

Sweet &amp; Smoky White Beans

(1040 g) cooked white beans;

14.5 oz (410 g) can fire-roasted and diced tomatoes

(106 g) roasted red peppers (homemade

red onion, quartered

garlic

smoked paprika

cumin

salt, plus more to taste

Black pepper, to taste (optional)

(80 ml) filtered water

Chopped parsley, for garnish (optional)

Thoroughly drain and rinse your beans, if you are using canned.

Add the tomatoes, roasted red pepper, red onion, garlic, paprika, cumin, salt, pepper, and water to a bullet or high-speed blender. Blend on high for 30 to 45 seconds, until a smooth sauce forms.

Pour the sauce into a large pot, add the beans, and bring to a simmer over medium high heat. Reduce the heat to medium-low once simmering and cook for an additional 15 to 18 minutes, stirring occasionally. If the beans begin to splatter you can loosely cover the pot with a lid, leaving space for steam to escape. The beans are finished once the sauce has thickened to your liking.

Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.

These were delicious! This recipe will be in my rotation for sure!

These were amazing - even my (non-vegan) family loved it! 
Made these with a mix of beans since I only had a can of each and mashed some in the pot just to get a thicker consistency. Besides that, I wouldn't change a thing. Thanks for sharing this!

This recipe was perfect to use what I have on hand for shelter in place! I had to make some changes to use what I had on hand, but the spice combination is really what makes this dish. I used plain diced tomatoes, no roasted peppers, and used vegetable broth instead of water. I ended up letting it cook in the oven for a bit to get more of a roasted flavor.

An easy Instant Pot recipe that fully cooks dried white beans in only 30 minutes with no pre-soaking required!  An economical and healthy alternative to canned beans, ready to use in any recipe.

Instant Pot White Beans

water ((can substitute broth

Add the beans to the Instant Pot and the water.&nbsp; Make sure the beans are covered by at least 1 inch of water.

Cover and lock the lid, then turn the valve to sealing.  Select the beans/chili button (or 30-40 minutes at high pressure).**Please note:  Instant Pots vary in cooking, so may take a little longer with certain ones.**

When the beans are finished cooking, wait for the Instant Pot to cool down for 10-15 minutes or release pressure manually by taking a hand towel and carefully opening up the steam valve on the lid.   It is safe to open the lid once all steam has been released.

Use the beans in any recipes that call for canned beans.&nbsp;

https://embed.mediavine.com/videos/jyr1u3dait5mecvs4shu

This easy INSTANT POT WHITE BEANS recipe fully cooks dried beans in only 30 MINUTES with no soaking required!  An economical and healthy alternative to canned beans that's ready to use in any recipe.

How to make Instant Pot White Beans

This simple Lemony White Bean Salad is an inexpensive, light, and fresh option for summer meals or your weekly meal prep.

Lemony White Bean Salad

olive oil (0.32)

Tbsp lemon juice (0.04)

Tbsp red wine vinegar (0.05)

Dijon mustard (0.06)

garlic, minced (0.08)

salt (0.01)

tsp black pepper (0.01)

Cannellini beans (1.78)

red onion, thinly sliced (0.08)

Tbsp chopped fresh parsley (0.10)

Make the vinaigrette first. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper.

Rinse and drain the cannellini beans. Thinly slice the red onion and roughly chop the parsley.

Place the beans, onions, and parsley in a bowl, then pour the vinaigrette over top. Stir to combine. Taste and adjust the salt or pepper to your liking.

This vegetarian Tuscan White Bean Skillet recipe is made from pantry staples for a quick weeknight dinner!

Tuscan White Bean Skillet Recipe

extra virgin olive oil (divided)

brown mushrooms (sliced)

yellow onion (about 1 large onion)

garlic (minced)

tomatoes

fire-roasted diced tomatoes

beans

can quartered artichoke hearts (rinsed)

salt

black pepper

oregano

thyme

sugar

Parsley

Heat one tablespoon of the oil in a 10-inch or 12-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.

Add the remaining tablespoon of oil to the pan; add the onions and sauté until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.

Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.

Garnish with chopped parsley and serve with plenty of crusty bread.

https://content.jwplatform.com/videos/e0xcjvss.mp4

30-Minute Tuscan White Bean Skillet

A wonderful comforting bean stew made with white beans, lamb, pepper paste and spices.

Turkish Beans Kuru Fasulye

white beans, uncooked or 4 cups cooked beans

300 g/10.5 oz lamb, diced

olive oil

onion, diced

diced green or red bell pepper

pepper paste

water

paprika or red pepper flakes

Rinse the white beanswell  and soak them overnight. This will help them cook easier.

Put them in a pot the following day, fill it with water. Bring it to boil and simmer until the beans are tender, about 40 minutes. Drain and put it aside.

Meanwhile put the diced lamb in the pot with 1/4 cup water and cook until tender over medium low heat for about 40 minutes. Check if it gets tender enough when it absorbs almost all the water. If it’s not soft enough, add a little water and cook for another about 1o to 15 minutes.

Add olive oil, onions and peppers over the meat in the pot. Cook them together until soft, stirring occasionally.

In a small bowl, thin the red pepper paste with 1/4 cup water and pour it over the meat. Stir well and cook for one or two minutes.

Add in the cooked beans, salt and spices. Stir well.

Pour hot water into the pot, let it simmer covered for about 15 minutes.

This is a delicious recipe! I recently found these beans at a lebanese market and wanted to try something a little more specific with them! This stew was a perfect fall meal. I substituted the red pepper paste for tomato, and it turned out delicious! I also added in some celery and garlic.

Made these using a combination of various beans. So comforting and full of flabors!

I am American with a Turkish husband and he absolutely loved this. Said it was perfect and even ate it the next day. Definitely will be making this many, many times in the future!

I finally found what i was looking for so many years. In 1996 I was in Istanbul an ate some kind of beans in a place which also served rotisserie chickens and lambs heads. I really didn't pay attention to the name of the dish but it was so delicious. Now I know what it was and making it tomorrow. Only one thing I am pretty sure that they used some of this rotisserie chicken drippings in theirs beans. Did you hear about restaurants doing this or it was only my imagination?

Comforting and buttery gigantes plaki, or Greek giant baked beans, with tomatoes and olive oil make a satisfying vegetarian dinner any night of the week. Or, you can serve them as a side or as an appetizer (at room temperature) over crusty bread.

Gigantes Plaki (Greek-Style Baked Giant Beans)

onion, (roughly chopped)

carrot,

celery stalk, (roughly chopped)

garlic cloves, (minced)

Kosher salt

(15-ounce) can diced tomatoes, (with juices)

Tablespoons (3 fluid ounces) water

chopped flat-leaf parsley, (plus more for garnish)

thyme leaves

red pepper flakes

cinnamon

bay leaf

can butter beans, (drained and rinsed (or the largest beans you can find))

Creamy feta cheese, (crumbled)

Rustic bread, (for serving)

Preheat oven: Position a rack in the center of the oven and preheat the oven to 375°F.

Saute the vegetables: In a large oven-safe skillet set over medium-high heat, add 1/8 cup olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.

Add the tomatoes and spices: Add the tomatoes with their juices and the water. Season with another pinch of salt (about 1/4 teaspoon). Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.

Add the beans: Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.

Finish and serve: Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.

Top 6 white bean recipe recipes from across the web

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

Top Tags

Sweet & Smoky White Beans

Instant Pot White Beans

Lemony White Bean Salad

Tuscan White Bean Skillet Recipe

Turkish Beans Kuru Fasulye

Gigantes Plaki (Greek-Style Baked G...

Top 6 white bean recipe recipes from across the web

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

Top Tags

Sweet &amp; Smoky White Beans

Instant Pot White Beans

Lemony White Bean Salad

Tuscan White Bean Skillet Recipe

Turkish Beans Kuru Fasulye

Gigantes Plaki (Greek-Style Baked G...

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

Sweet & Smoky White Beans