side.
To make the cannellini bean puree, put the beans, garlic
eanwhile, for the dip, combine cannellini beans, olive oil and garlic
o-salt-added varieties. (These recipes are analyzed with rinsed, regular
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.
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
n the cooked chicken and cannellini beans and remove from heat
or 1 min. Stir into bean mixture with 1 cup water
Light the grill or heat the broiler. Thread the shrimp onto four skewers.
In a shallow glass dish, combine 1/4 cup of the oil with the garlic and 1/4 teaspoon of the salt.
Add the skewers and turn to coat the shrimp. Set aside.
In a medium bowl, combine the onion with remaining oil and salt, parsley, sage, vinegar and pepper. Gently stir in the beans.
Grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp with the bean salad.
Combine cannellini beans, green beans, tomatoes, cucumber, onion, olives, tuna, basil and arugula in a large bowl.
For the dressing, whisk oil, vinegar and sweet chili sauce in a small bowl. Pour over salad just before serving.
ccasionally. Add dried thyme and cannellini beans. Cook, stirring, for 1
Heat olive oil in a large pot over medium-high heat. Cook pancetta, kale and onion for 8 mins. Add garlic and cook for 2 mins.
Add stock and cannellini beans, bring to a simmer and cook for 5 mins. Season with salt and pepper.
Ladle into serving bowls, drizzle with extra virgin olive oil and sprinkle with Parmesan.
Blend cannellini beans, sun-dried tomatoes, olive oil, red wine vinegar, lime juice, rosemary, garlic, chile-garlic sauce, and honey together in a food processor or blender until smooth. Gradually add water while blending for a thinner dip.
Cut zucchini into noodles using a spiralizer.
Combine water and salt in a saucepan; bring to a boil. Add quinoa and simmer, covered, until water is absorbed, 10 to 15 minutes.
Heat oil in a skillet over medium heat. Add garlic; cook for 30 seconds. Add cannellini beans; cook until heated through, about 1 minute. Stir in zucchini noodles and cook until noodles are crisp-tender, 3 to 5 minutes. Add cherry tomatoes and Parmesan cheese. Serve over the prepared quinoa. Season with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat.
Add the garlic and cook until fragrant, about 1 minute.
Add one bag of spinach and cook for 2 minutes until wilted. Repeat with the remaining bag of spinach. Let the mixture cool for a few minutes.
Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
Blend until the mixture is smooth.
In medium size soup pot, add olive oil, onions and garlic over medium heat. Soften onions. Add chicken broth, bouillon cubes, tomatoes, mushrooms and carrots. Cook until carrots are half done and add drained cannellini beans. Let simmer until carrots are done and beans are hot. Goes good with a grilled ham and cheese sandwich.
Preheat oven to 400*F Cut the pointed top from the head of the garlic, leaving bulb intact but exposing individual cloves. Remove any loose papery coating. Place garlic, cut-side up, in an ovenproof 6-oz custard cup. Drizzle with 1-tsp olive oil. Cover with foil. Bake 20-25 minutes or until garlic is soft. Remove; let cool.
Squeeze garlic cloves into a food processor. Add the cannellini beans, lemon juice, olive oil, and salt. Blend until smooth.
Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.
Remove skins and coarsely chop.
Place in a large bowl with cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.
Season with sea salt and cracked black pepper and toss gently to combine.