Beef With Cannellini Beans Food

BEEF AND BEAN SOUP RECIPE

Steps:

• Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
• Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
• Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
• Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
• Discard bay leaves. Salt and pepper to taste.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

BEEF AND CANNELLINI BEAN SOUP

Steps:

• 1. In a large Dutch oven add olive oil and heat on medium, stir in onions, carrots, celery. stirring frequently until vegetables are soft.
• 2. Add ground beef and garlic, cook until browned, breaking apart as it cooks.
• 3. Stir in the tomato paste to combine.
• 4. Add the broth, tomatoes, beans and bay leaves.
• 5. Bring mixture to a boil, then reduce to a simmer and cook until liquid has reduced by half (about 30 min). Remove the bay leaves and discard. Salt and pepper to taste.
• 6. Ladle into bowls and garnish with grated Parmesan cheese.

MEXICAN CHILLI CON CARNE RECIPE (WITH CANNELLINI BEANS)

Steps:

• Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
• Next add the mince meat to the pan and roughly break up with a wooden spoon.
• As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
• Stir the spices into the meat and continue to cook until brown all over.
• Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
• Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
• Then add the chopped red bell pepper, 1 tbsp cocoa powder, and 2 tbsp Worcestershire sauce.
• Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
• Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
• Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.

HOW TO MAKE THE BEST CANNELLINI BEANS

Steps:

• In a large, heavy bottom pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the garlic is fragrant and the onions soften. Add the cannellini beans with their water and the chicken stock. Add more water to cover the beans by 3 inches. Add the bouquet garni or herbs on their stems with the kosher salt. Bring to a boil. Skim off the foam and discard. Reduce the heat to medium low and cook at a gentle simmer for about 2 hours. Add more water if needed to keep the beans submerged.
• Once the beans are cooked to your desired tenderness, remove them from the heat and discard the boquet garni (or herb stems). Taste for seasoning and add more salt if needed. Serve immediately or at room temperature, and refrigerate the leftover beans in their cooking liquid for up to 1 week.

GARLICKY BEEF & TOMATOES WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle beef with salt. Stir in the remaining ingredients; heat through. Serve with pasta.

SOUTHERN GROUND BEEF AND BEAN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

CANNELLINI BEAN RECIPES

Steps:

• Choose your preferred cannellini bean recipe.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

BEEF AND CANNELLINI BEAN MINESTRONE

Steps:

• In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.