side.
To make the cannellini bean puree, put the beans, garlic
Cook black bean pasta according to directions on the
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
Divide between bowls and top with basil and parmesan and serve.
eanwhile, for the dip, combine cannellini beans, olive oil and garlic
Cook pasta in a large saucepan of
tir in the tomato paste, cannellini beans, and chickpeas for 1
he cannellini beans, cover and simmer for 20 minutes.
Cook pasta
he pot. Add the pasta and cook until pasta is tender (about
Heat oil in large saucepan.
Add onion and garlic; saute until golden.
Add beans, water and seasonings.
Cook, uncovered, until boiling, stirring often.
Simmer over low heat, uncovered, until thick, about 1/2 hour.
Stir in butter.
Makes about 6 servings. Add cooked pasta, if desired.
If serving hot with pasta, pass with grated cheese and good, crunchy bread.
Also delicious cold without the pasta.
Top with additional chopped raw onions (white or green) and hot garlic bread.
Delicious!
Pour in chicken broth and cannellini beans, and bring the mixture
Directions:
Cook pasta according to instructions.
Rinse with cold water, drain, and set aside.
Crumble sausage into a large skillet on medium heat. When it starts to release oils, mix in beans.
When sausage looks close to cooked, stir in broccoli rabe.
Season a little bit of salt and pepper.
When broccoli rabe is wilted, add pasta and chicken broth.
Turn up to high heat and stir around for about 1 minute, or until most of the liquid has evaporated.
Season again to taste.
Makes 2 to 3 servings.
That's it!
o-salt-added varieties. (These recipes are analyzed with rinsed, regular
In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.
ater to a boil. Add pasta and cook until tender, 8
uice, zest from 1 lemon, cannellini beans, and red pepper flakes
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
Cook pasta until just tender.
Ladle 1 cup of pasta cooking liquid into bowl and reserve.
Drain pasta.
Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
Cover& cook until spinach wilts, about 3 minutes.
Add cannellini beans& pasta.
Cover& cook until heated, about 2 minutes.
Stir in cheese& season with salt& pepper.
t for later.
Add Cannellini beans to chickpea/wheatberry mixture
s cooked.
Meanwhile, place cannellini beans and chives in a
ith the scallions and drained cannellini beans.
Season with sea