CANNELLINI BEANS WITH HERBS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
- Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
Nutrition Facts : Calories 297, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 716 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
CANNELLINI BEANS WITH CHORIZO, GARLIC AND SAGE
For a great side-dish try this bean recipe, flavoured with a tasty combination of chorizo, garlic and fresh sage
Provided by English_Rose
Categories Beans
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the soaked cannelloni beans and place them in a large saucepan.
- Add in enough cold water to cover the beans and bring to the boil.
- Cook briskly until tender, around 1 hour, topping up with more water as required. Drain the beans, reserving the cooking water.
- Heat a splash of olive oil in a heavy-based frying pan. Add in the onion, garlic and chorizo.
- Fry, stirring, for 2 minutes.
- Add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
- Season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
- Transfer to a serving dish and drizzle with olive oil. Serve warm with a little grated Pecorino cheese.
Nutrition Facts : Calories 1184.3, Fat 66.1, SaturatedFat 24.6, Cholesterol 149.7, Sodium 2130.5, Carbohydrate 78.8, Fiber 29.3, Sugar 5, Protein 68.7
CANNELLINI BEANS WITH SPINACH
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Provided by Rita Sodi
Categories Bon Appétit Bean Spinach Side Spring Winter Sage Lemon Vegan Vegetarian Wheat/Gluten-Free Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool.
- Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
- Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don't cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.
- Do Ahead
- Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.
WARM CANNELLINI BEANS WITH SAGE
The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.
Provided by Sharon123
Categories Onions
Time 1h40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
- Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
- While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
- Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
- Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
- Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
- Enjoy!
Nutrition Facts : Calories 482.7, Fat 7.8, SaturatedFat 1.1, Sodium 45.4, Carbohydrate 78.2, Fiber 24.7, Sugar 4, Protein 25.8
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