WHITE BEAN CHILI
This vegan white bean chili is easy to make, low in fat, high in protein and so full of flavour, everyone will be asking for seconds! Hearty, healthy and delicious, it's sure to be a new favourite. It's great for meal prep too!
Provided by Deryn Macey
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- In a large pot over medium heat, sauté onions, garlic and jalapeño in the olive oil until translucent and fragrant, about 5 minutes.
- Add all of the spices and sauté for an additional 2-3 minutes.
- Add the potatoes and broth and bring to a simmer. Cook for 10 minutes until the potatoes are fork tender.
- Add beans and continue to simmer lightly for 15-20 minutes.
- With a potato masher or immersion blender, pulse or mash potatoes and beans 3 or 4 times to create some texture.
- Fold in corn and cilantro and turn off the heat.
- Finish chilli with fresh lime juice, lime zest and fresh cracked black pepper. Serve hot with finely chopped green onions and avocado.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 324 calories, Fat 3 g, Carbohydrate 58 g, Protein 17 g
WHITE BEAN CHILI
Make and share this White Bean Chili recipe from Food.com.
Provided by Jenny Frenny
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
- Serve topped with cheese.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 77.6, Sodium 687.5, Carbohydrate 35.3, Fiber 10.6, Sugar 3.3, Protein 39.8
WHITE BEANS & RICE
This recipe was passed down from my Cajun grandmother to me. It makes A LOT of food, and freezes well. I love to make this dish because the aroma that fills my house reminds me of back home. This can be made in a large crockpot, but I recommend a large stewpot as it makes a lot of food.
Provided by Mama_Jennie
Categories One Dish Meal
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Wash beans & add to stew pot, boil for 30-45 minutes.
- Brown ham in 1 tsp of oil until just brown.
- Remove ham & add 1 tsp of oil, onion, celery, bell pepper & garlic, cook until soft. (If sticky, just add a LITTLE water.).
- Add ham back to skillet and cook for an additional 5-10 minutes.
- Add skillet mixture to beans & season with salt, cayenne pepper, & bay leaves. (You can use more or less of any of the seasonings to suit your taste. Taste the liquid to make sure that it agrees to your tastes.).
- Cook in stewpot until beans are soft. (4-6 hours).
- Remove 1 1/2 cups of beans & mash. Add mashed beans back to mixture.
- Serve beans over rice.
Nutrition Facts : Calories 357.8, Fat 4.3, SaturatedFat 1.1, Cholesterol 23.6, Sodium 2305.1, Carbohydrate 58, Fiber 10.4, Sugar 1.3, Protein 20.6
EASY WHITE BEANS
Here's a fast and easy white beans recipe: just 5 minutes in a skillet and they're full of flavor! Use this trick for cooked or canned beans.
Provided by Sonja Overhiser
Categories Main Dish
Time 5m
Number Of Ingredients 7
Steps:
- Drain and rinse the beans.
- Heat the butter or olive oil over medium-low heat in a small skillet. Add the beans and seasoning. Heat until just warm, about 2 minutes.
Nutrition Facts : Calories 201 calories, Sugar 1.5 g, Sodium 60.8 mg, Fat 7.3 g, SaturatedFat 3.6 g, Carbohydrate 25.5 g, Fiber 7.5 g, Protein 9.1 g, Cholesterol 15.3 mg
BRAISED WHITE BEANS
A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 2h
Number Of Ingredients 10
Steps:
- Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
- Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
- Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.
Nutrition Facts : Calories 247 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.15 milligram of sodium
BASIC WHITE BEANS
This basic white beans recipe is ideal if you are just getting started in the world of cooking. Just remember, dried beans will not soften if cooked in salted water. Do not add any salt or commercial stock products until the beans are soft. The garlic, oil, and herbs will give them plenty of flavor.
Provided by Cook for Your Life Staff
Categories Basics
Number Of Ingredients 1
Steps:
- Soak the beans. Rinse the dried beans in water and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight.
- Drain and rinse the beans and put them into a pot with a heavy lid. Add just enough cold water to cover them.
- Add the rosemary, garlic, and a drizzle of olive oil. Bring the beans to a boil, then cover and simmer them gently for 20 to 30 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans. Smaller and newer beans will require a shorter cooking time, so check on them after 20 minutes.
Nutrition Facts : Calories 716
MARINATED WHITE BEANS
To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
- Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
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- Beet and Cabbage Borscht with White Beans. This Love them or hate them, beets are essential to the Ukrainian kitchen, where borscht was born. If you’d prefer, you can substitute carrots for the beets called for in this recipe, which still imparts sweetness and a pop of color.
- Turkey Green Chili. This turkey and green chili benefits from several unique ingredients, like hominy and beer, for a satisfying Mexican inspired meal. Along with white beans and turkey, this soup is fortified by an array of green chiles, which you can mix and match to please your particular palate—read our guide on Mexican green chiles to get started.
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- Cuban White Bean Soup. This Cuban white bean soup uses ham hocks and salt pork, a double-dose of pork that makes its flavors sing. If you’re interested in tweaking the spices but want to keep it authentic, substitute the oregano and bay leaf for minced cilantro and a squeeze of lime.
- Vegetarian White Bean Chili. If you like homemade vegetarian chili recipes, try this vegetarian white bean chili —it's completely meat-free and still deeply filling and satisfying.
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- White Bean Hummus Recipe. Even if you are a purist on the hummus front, this white bean version is worth a try. It adds flavorful depth to this kale salad and is a great substitute for the yogurt sauce on these lamb sliders.
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Servings 4Estimated Reading Time 2 mins
- Add the milk, white beans, thyme and nutmeg/masala and stir to combine. Season with salt and pepper, to taste.
- Halfway through cooking, mash half of the beans with a fork and mix together. Top with parmesan.
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- In a medium saucepan, bring 2 inches of water to a boil. Place all of the ingredients into a steamer basket, cover and cook for 8-10 minutes or until apples and broccoli can be easily pricked with a fork. Let cool slightly. Reserve steamer water.
- For a Baby Food Puree - transfer all of the ingredients into a blender or food processor and puree for 1-2 minutes, adding water in 1/4 cup increments if needed.
- To serve as a finger food or Baby-Led Weaning, place on a plate and serve to baby. I like to gently smash the cooked beans so they are a little easier to grip for baby.
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- In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
- Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.
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- Navy Bean and Escarole Stew with Feta and Olives. Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.
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