Cook the rice in salted boing water with the saffron according to package instructions.
Heat 1 tbsp of the oil in a saucepan, add the green onions and cook over a gentle heat, stirring, for 3 mins. Add the tomatoes, cannellini beans, and chopped oregano and cook for another 2 mins. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat 3 tbsp oil in a frying pan. Add the fish and cook, turning once, for 5 mins. Serve with the rice and vegetable. Garnish with the extra oregano sprigs.
uice, zest from 1 lemon, cannellini beans, and red pepper flakes.
et aside.
Heat the cannellini beans, in a small pan with
Simmer the beans in water until tender, about
ake harissa sauce.
Combine cannellini beans and water in a small
In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
Slowly add the 1/4 of olive oil with the motor running.
Season with salt and pepper, and set aside.
Heat a grill pan.
Grill the slices of bread until distinct grill marks form.
Brush with the remaining olive oil, and rub with the remaining garlic clove.
Spread the beans over the bruschetta, and sprinkle with parsley.
Serve.
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Place tuna and orange juice in shallow bowl; toss gently and marinate in refrigerator 5 to 10 minutes.
Heat canola oil in nonstick saute pan; add onion and saute until translucent, about 3 to 5 minutes.
Add cannellini beans, tuna, tomatoes, white wine vinegar, basil, pepper and 1 tablespoon orange zest.
Cover and cook over medium heat until tuna is opaque throughout, about 7 to 9 minutes.
Sprinkle with parsley and remaining 1 tablespoon orange zest; serve immediately.
Heat 1 tablespoon of Olive oil in a frying pan, add Onion and cook gently for 5 mins until soft, add the garlic and continue cooking for 2 minutes.
Add the Cannellini beans, tomatoes and rosemary and cook for a further 5 minutes, season well with salt and pepper and a squeeze of lemon juice.
Meanwhile heat a griddle or frying pan, brush Tuna with a little Olive oil and season with Pepper and cook for 3 mins per side depending on size of Steaks for medium rare.
Serve with the salad and lemon wedges.
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Stir in crispy pancetta and cannellini beans. Cook partially covered for 5
an of drained and rinsed cannellini beans.
Carefully spoon the mixture
Place cannellini beans in a large container and
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.
boil. Add the drained beans and tomatoes, and reduce the
until tender.
Stir in cannellini beans and stock. Reduce heat to
ntil warmed through. Add the cannellini beans if using, cover and remove
eanwhile, for the dip, combine cannellini beans, olive oil and garlic in
s cooked.
Meanwhile, place cannellini beans and chives in a food
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.