Cannellini Beans Sauté Food

CANNELLINI BEANS SAUTé

Steps:

• Cook the beans ahead of time or use a can of beans.
• Slice the leeks and the mushrooms.
• Chop or slice the fresh garlic. (or use a garlic press)
• Cook the portobello mushrooms in about a tablespoon of olive oil, turning them a couple of times until the mushrooms are a little bit brown.
• Put the mushrooms aside to use as a garnish on top after everything else is done.
• Sauté the leek slices, the Italian seasoning, and the garlic in about a tablespoon of olive oil until the leek slices and garlic are soft.
• Add a sprig of rosemary to the skillet toward the end of the cooking time for the leeks and garlic.
• Add the beans, salt, the white wine, and the Italian seasoning to the skillet with the leeks and garlic.
• Stir for about 2-3 minutes to warm everything up.
• Add the sliced tomatoes and the spinach.
• Reduce the heat and stir until the spinach is cooked. This takes about 2-3 minutes.
• Serve over brown rice or toasted whole wheat bread.

SAUTEED CANNELLINI WITH SPINACH AND GARLIC

Steps:

• Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
• Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

CANNELLINI BEAN SAUTE

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and garlic, and cook until soft and fragrant, about 2 minutes.
• Add beans, lemon juice, salt, pepper, italian seasonings, and a splash of white wine, and cook, stirring until softened and warmed through and liquid has reduced, about 3 minutes.
• Serve warm with a sprinkle of parmesan cheese.

SAUTEED CANNELLINI BEANS

Steps:

• In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Steps:

• In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

CANNELLINI BEAN SAUTé

Steps:

• Sautee the onion and garlic in olive oil until tender.
• Add beans and mash a few with a fork; cook for 1-2 minutes.
• Add spinach and tomatoes; sauté until spinach is thoroughly cooked.

CANNELLINI BEANS IN A TOMATO BASED SAUCE

Steps:

• Heat oil in pan and saute onions until soft.
• Add stock, tomatoes, paprika, allspice and simmer for 15 - 20 minutes.
• Add beans and stir. Heat for 5 minutes.
• Stir in spinach leaves and cook a further 5 minutes until wilted.
• Season and serve.