uice, zest from 1 lemon, cannellini beans, and red pepper flakes.
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.
Simmer the beans in water until tender, about
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.
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.
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.
et aside.
Heat the cannellini beans, in a small pan with
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 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
boil. Add the drained beans and tomatoes, and reduce the
Blend contents of 1 can cannellini beans with its liquid in a
Cook the green beans in boiling salted water for 10-15 mins. Cook the rice in boiling salted water according to the package instructions.
Heat the olive oil and saute turkey strips for about 10 mins, turning frequently. After 5 mins, add the onion, garlic, tomatoes and white beans. Season with salt, pepper and thyme. Drain the green beans, and serve on top of the turkey and vegetable mix. Serve with the rice.
Preheat oven to 350\u00b0F. Place lamb, onion, herbs, garlic, beans and wine in a large, deep baking dish. Season well with freshly ground pepper. Scatter with breadcrumbs and parmesan. Drizzle with oil. Cook, basting every 30 mins, for 1 1/2-2 hours, until meat is tender and breadcrumbs are golden. Add tomato after 45 mins. Remove from oven and cover loosely with foil. Let rest l10-15 mins. Carve lamb into thick slices and serve with onion, tomatoes and beans.
arinate while you start the beans and spinach.
Heat a
In a large saucepan, heat oil on high. Saute onion and garlic 3-4 minutes, until tender.
Stir in wine. Bring to a boil. Reduce heat to low and simmer 3-4 minutes, until reduced by half. Blend in tomatoes. Return to a boil.
Add mussels. Simmer, covered, 2-3 minutes, until mussels open. (Remove any mussels that don't open.)
Stir in beans. Simmer 2-3 minutes, until heated through. Season to taste. Serve sprinkled with parsley.
Let the oil get heated in a large nonstick skillet over med-high heat; add in onion, fennel, and garlic; stir/saute 3-5 minutes or until softened.
Add in the cannellini beans and sage; cook 1 minute.
Add in the lemon juice; cook 1 minute.
Remove from heat and stir in the lemon zest, salt, and pepper.
bowl, toss together arugula, cannellini beans, cherry tomatoes and red onion