17 WAYS TO USE CANNELLINI BEANS
Looking for the best cannellini bean recipes? From soup to pasta to toast, the possibilities are endless with these beans.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
GARLIC & CHILLI BAKED BEANS
You just can't beat homemade baked beans! This version is nutty and earthy, plus the cannellini beans make for a lovely creamy texture and marry beautifully with the garlic and rosemary.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Bread Lunch & dinner recipes
Time 25m
Yield 4 as a side
Number Of Ingredients 8
Steps:
- Peel and finely slice the garlic, then pick and finely chop the rosemary leaves.
- Heat a splash of oil in a frying pan over a medium heat, then fry the garlic, rosemary and chilli until the garlic is golden. Remove a few spoonfuls of fried rosemary to use as garnish.
- Stir in the tinned beans, along with their juices, then let everything cook and reduce for about 5 minutes, or until thick and delicious. Meanwhile, finely chop the parsley.
- Add a glug of vinegar to the beans and season to taste.
- Finish with the chopped parsley and a good squeeze of lemon juice, drizzling over a little cold-pressed olive oil, if you like.
- Serve the beans on toasted sourdough bread, or as a side dish to grilled fish or roasted chicken, sprinkled with the reserved crispy rosemary.
Nutrition Facts : Calories 220 calories, Fat 4.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 14.4 g protein, Carbohydrate 23.9 g carbohydrate, Sugar 1.1 g sugar, Sodium 0.26 g salt, Fiber 14 g fibre
HUMBLE HOME-COOKED BEANS
My first thought when I saw these beans on a menu in Italy was "Beans on toast?" But then I tasted them. I felt pretty humbled that such a simple dish had been made to taste so gorgeous. Once you've learned how to season and cook them in the right way, you can apply the method to cannellini beans, lima beans, cranberry beans, haricots verts, lentils, even chickpeas. If you've grown your own beans, good on ya! Fresh beans will take about 45 minutes to cook, but you're more likely to get dried beans as they're cheap, and very reliable to cook. However, they will need soaking for at least 12 hours.
Provided by Jamie Oliver
Categories main-dish
Time 14h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
- When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.
- Take up to 3 scallops and wrap a slice of pancetta round each. Thread them onto a skewer or a sturdy sprig of fresh rosemary and fry them on each side in a little olive oil until golden. Spoon the delicious warm home-cooked beans onto your plate and top with the scallops. Serve with a squeeze of lemon, a drizzle of extra-virgin olive oil and any juices from the pan. Brilliant!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CANNELLINI BEANS
Provided by Anne Burrell
Categories side-dish
Time 13h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Soak the beans overnight in a large bowl filled with water.
- *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
- Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
- When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
- Beans, beans the musical fruit...
SALAD OF MARINATED CHARRED SQUID WITH CANNELLINI BEANS, ROCKET, AND CHILE
Provided by Jamie Oliver
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
- Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
- Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.
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