#cannellini bean dish

[inertialily]

Recipe for Escarole and Beans In this rich and creamy mixture, escarole and cannellini beans are sautéed in olive oil with garlic, red pepper flakes, and parsley. 3 tablespoons olive oil divided, 1 clove garlic minced, 2 cans cannellini beans undrained, salt and pepper to taste, 3 sprigs fresh parsley chopped, 2 large heads escarole, 1/4 teaspoon crushed red pepper flakes

[fightthefuturecassettes]

Escarole and Beans Recipe In this rich and creamy mixture, escarole and cannellini beans are sautéed in olive oil with garlic, red pepper flakes, and parsley.

[exculis]

i WILL maintain that adding a can of beans to an alfredo pasta (WITH the bean liquid) really adds such a lovely smooth texture to the sauce

[jellosaurusrex]

Whole-Family Pasta with Broccoli and Cauliflower This dish of pasta, broccoli, cauliflower, and cannellini beans is perfect for kids and a tasty substitute for plain pasta and butter. 3 cups broccoli florets, 2 cups cauliflower florets, 2 tablespoons extra-virgin olive oil, 2 tablespoons butter, 1/4 teaspoon black pepper, 4 cloves garlic sliced, 1 can no-salt-added cannellini beans rinsed and drained, 1/2 cup grated Parmigiano-Reggiano cheese, 12 ounces penne pasta, 1/2 teaspoon salt divided, 2/3 cup low-sodium vegetable or chicken broth

[riandundon]

Pasta Fazul Recipe An earthy saute of garlic, onion and carrot is seasoned with parsley, basil and oregano, then simmered with tomatoes and cannellini beans. Boiled macaroni, coated with butter and Parmesan cheese, is folded into the simmer to finish the dish.

[candyatkins]

Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans

This gnocchi pasta dish is full of creamy white beans, mushrooms, spinach, and a cheese-free pesto, making it a delicious vegan meal.

[bieber-blackandwhite]

Bean and Kale Ragu To make this flavorful, Italian-inspired ragu or vegetable stew, combine plump, white canned cannellini beans with leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs.

[lotstradamus]

do you have some favourite go-to recipes? i would love any of your recommendations!! xx

we eat the same few things on rotation in our house, as I do all the cooking, and I like a) one-pot meals, and b) pasta, preferably. most of these are fairly low effort but you get a lot of bang for your buck flavour-wise, and they're endlessly customisable!

also, listen, I don't do measurements. follow your heart and taste as you go.

the tiktok viral baked feta pasta from like 4 years ago ingredients: plum or cherry tomatoes, a block of feta (or boursin if you're feeling flush), garlic, pasta optional extras: spinach, cannellini beans, chili crisp recipe: whack your tomatoes, sliced garlic, and olive oil in a big dish. nestle your feta in there. I like to add a tin of drained cannellini beans at this point to bulk it out/cut down on the pasta/make the texture confusing, but you don't have to. stick it in the oven at like 180-200C for half an hour ish. after half an hour boil your pasta. retrieve your oven dish, stir everything up to desired consistency (I'm a chunk girl). you can add spinach while you do this for extra greenery, or a massive spoonful of chili crisp for heat and crunch, but it's good on its own. add the pasta and some pasta water if you need. voila. you simply cannot go wrong.

gochujang and hummus pasta ingredients: gochujang (this keeps forever in the fridge so it's a good kitchen investment), a tub of hummus, garlic, white onion, parm optional extras: parsley recipe: chop onion and garlic, sling them in a pan with butter and a splash of EVOO. when the onion is sufficiently sweaty and nice, add a dollop of gochujang (the bigger the dollop the spicier the end result) and stir it all in, followed by the whole tub of hummus. boil the pasta. add the cooked pasta to the pan, along with some pasta water, a shit load of grated parm, and garnish with parsley. my friend sent me a vegan version of this recipe about a year ago and I've made the non-vegan version roughly once a week since. it is so fucking delicious. butter bean thing ingredients: butter beans, garlic, red onion, tomato paste, cream/double cream/greek yog, lemon, sourdough/nice crusty bread optional extras: parsley recipe: throw chopped garlic and onion in a pan with butter and EVOO and really let them sweat it out. add tinned butter beans WITH THE JUICE. yes, I know. add in a few good squirty piles of tomato paste and stir, then let it all heat through. at this point start toasting your crusty bread of choice because I ALWAYS forget until the end and then I'm rushed. I recommend splurging for the good bread, slathered with melty butter. add whatever creamy thing you have to hand (the og recipe I saw said double cream, but I usually have greek yoghurt in and that does the job) to the beans, along with some lemon juice, garnish with parsley if you like and serve. use the bread as a giant spoon. you are welcome.

sausage soup/stew? casserole?? ingredients: celery, white onion, carrot, sausage/s, cherry tomatoes, tinned tomatoes, chicken broth, parm optional extras: creamy thing of your choice, spinach, orzo recipe: dice the celery, carrot and onion (mirepoix!), and throw it in a big big big pot with some EVOO. now: I get a pack of nice sausages and either mash or chop them depending on how much energy I have, but if you live somewhere with a butcher or whatever you can save your mashing arm and just get ground sausage. throw in the ground, mashed, or chopped sausage and cook for a bit. follow with a tin of chopped tomatoes and chicken broth. I usually put in about a litre. chop the cherry toms and toss them in. follow with a load of grated parm. if you have any parm rinds, throw em in and leave it to bubble away. this doesn't sound like much but it is so good. the longer you leave it the more flavourful it will be! towards the end I like to add in whatever creamy thing is in the fridge (double cream, greek yog, milk), along with lots of chopped spinach and a cup of orzo to really bulk it up. we can happily live on this for DAYS, especially if we have leftover fancy crusty bread from the gochujang pasta. oh and remember to take out the parm rind.

thai chicken curryish ingredients: chicken (thigh/breast), garlic, ginger, yellow peppers, spring onion, cashew nuts, rice, coconut milk, chicken broth optional extras: sriracha, coriander recipe: I love this one cos it is SO quick and SOOOO easy. cut chicken into chunks and brown it in the pot. whip it back out and throw in the chopped garlic and ginger (I have a tube of ginger paste in the fridge cos WHO has the time?) with a big glug of EVOO, then a cup of rice. jasmine works, but I've also used risotto rice. toss in the chopped peppers, spring onion and cashew nuts (if I have the energy I'll chop the nuts, but you can put em in as-is), then add coconut milk (a tin's amount, be that an actual tin or some of the melted stuff that costs 1/4 of the price - thanks Asian supermarket!) and chicken broth. put the browned chicken back in, give it all a stir, cover it, and stick it in the oven for like 25ish mins. here’s the NYT recipe if you need liquid measurements/an actionable recipe that isn’t me riffing. (as always, 12ft.io/ in front of the address to bypass the paywall.) serve it with sriracha squirted all over it (HIGHLY RECOMMEND) and coriander if you like it.

delicious little rice waffle ingredients: leftover jasmine rice, chili crisp, an egg, kewpie mayonnaise, sesame oil, spring onion, A WAFFLE MAKER optional extras: furikake recipe: full disclosure, you need a little waffle maker for this. mix the rice with chili crisp, a little sesame oil, and egg yolk. dollop it into the waffle maker and cook. garnish with kewpie mayo, sliced spring onion and some furikake if you have it, or just toasted sesame seeds if you have those, or neither! delicious little spicy umami snack, my beloved.

tuna melt of dreams ingredients: you know what's in a tuna melt recipe: swap the butter on the outside of the bread for kewpie mayonnaise and thank me later.

ADDENDUM: this goes without saying for me but sadly I know it does not for everybody: SEASON YOUR FOOD WITH SALT. IT WON'T MAKE YOUR FOOD SALTY IT WILL MAKE IT DELICIOUS. COOK YOUR PASTA IN SALT. WHEN IN DOUBT, ADD SOME SALT. THANK YOU.

[dreaminginthedeepsouth]

Spicy Brothy Beans with Mushrooms

Ingredients:

2 teaspoons extra virgin olive oil ½ small red onion, peeled and thinly sliced 8 ounces cremini mushrooms, trimmed and sliced 1 tablespoon butter 3 cups vegetable stock 1-2 teaspoons aji rocoto paste (or use crushed red pepper, to taste) 15-ounce can of white beans (such as navy, great northern, or cannellini), drained and rinsed 1 teaspoon paprika ½ teaspoon garlic powder Poached Eggs (Optional): 2-3 large eggs (depends on the number of servings; prepare as many eggs as you have guests) 1 teaspoon distilled white vinegar

For Serving (Optional):

1 avocado ½ small red onion, peeled and thinly sliced ½ lemon, juiced Red pepper flakes Dry parsley flakes

Directions:

Sauté the Aromatics: Heat the extra virgin olive oil in a wide pan over medium heat. Add the onion and mushrooms and cook, turning occasionally, until well-browned. Season with salt and pepper.

Prepare the Broth: Melt the butter, if using, into the aromatics. Once frothy, add the vegetable stock and aji rocoto paste (or crushed red pepper) and the beans. Season with salt, pepper, paprika, and garlic powder. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Taste and season again to your preference.

Poach the Eggs: Bring a saucepan of water to a very low boil. Crack one egg into a small sieve over a bowl and strain off the excess whites. Carefully transfer the strained egg to a ramekin. Repeat with the second egg. Once both eggs are strained and in the ramekins, use a wooden spoon to create a small whirlpool in the pot. Carefully tip the egg (keep the ramekin very close to the surface of the water) into the whirlpool. Repeat with the second egg. Allow to poach for 3-5 minutes. Remove from the water and transfer to a plate.

Prepare the Avocado Salad: Peel, pit, and dice the avocado. Transfer to a bowl with the lemon juice and the sliced red onion. Season with salt and pepper.

To Serve: Ladle the beans into bowls. Garnish with avocado and a poached egg. Sprinkle each dish with red pepper flakes and dry parsley. Enjoy!

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Servings: 4

(Cookefast)

[gardenvarietygay]

Nobody asked but here’s my tomato soup recipe that only needs (mostly) shelf-stable ingredients.

Cooking oil of choice, I usually just use canola but olive oil does work exceptionally well with these flavors

1 medium yellow onion, chopped (white also works, avoid sweet or red onions)

Enough garlic to feed your soul, at least five cloves, smashed and peeled, don’t bother mincing it

1 can of white beans (great northern, navy, cannellini, etc. You’re looking for something soft and creamy without a strong flavor.)

2 cans of tomato (My grocery store has about ten different types of tomato chunks such as crushed or petite diced. As long as it’s pieces of tomato flesh without seasoning, it’ll work. We’re blending this soup so don’t sweat it. Also, unless you’re drowning in fresh tomatoes from the garden, don’t bother to use them in this recipe, they’re getting cooked and puréed so the advantages of fresh tomato will be mostly lost.)

1 can of tomato paste (cans are typically 6-8 oz but the more the merrier!)

1 block of cream cheese, ricotta, sour cream, or other dairy (optional)

A pinch of red pepper flakes (optional)

1 tsp of dried oregano (honestly, I’ve never measured but this feels about right)

Salt and pepper to taste

A Lot of basil (fresh is better but dried also works) if you can’t find any basil, ground fennel or anise seed would also work but the flavor isn’t identical

This soup will work without the cream cheese, the beans will thicken it and make it creamy but will be slightly thinner. If you’ve got everything else and you don’t have/can’t use cream cheese, don’t let that stop your soupin’!

1. In a large pot or Dutch oven over medium high heat, pour enough oil to coat the bottom of the pot. Once the oil has warmed (usually about 30 seconds), add the chopped onion. Salt the onion and cook until softened, stirring occasionally to prevent burning. Add the can of beans, including liquid, and the smashed garlic. Simmer for 3-5 minutes or until the onions have become slightly translucent.

2. Add the tomatoes and tomato paste to the pot and fill one of the cans of tomato with water, add to the pot. Add a bit more salt, stir to combine and let simmer for another 3-5 minutes.

3. If using cream cheese, add to pot along with the oregano, red pepper, more salt and black pepper. Using the stirring spoon, chop up the cream cheese into smaller chunks and continue stirring while the mixture simmers being careful not to let it burn on the bottom.

4. Remove from heat to blend either using an immersion/stick blender or a traditional blender. Be sure to completely purée the soup and add water as necessary to get a smooth consistency.

5. Right before serving, add the chopped fresh or dried basil and stir in before dishing up. Basil loses its flavor if heated for too long so try to add it as close to serving as possible.

[vampireacademyfrance]

Bacon Mashed Potatoes with Bratwurst and Beans Recipe

Bacon Mashed Potatoes with Bratwurst and Beans. Bacon Mashed Potatoes with Bratwurst and Beans is a filling and tasty dish that combines creamy mashed potatoes with crispy bacon, savory bratwurst sausages, and flavorful cannellini beans. Ideal for a relaxing night in or a family dinner.

[emblematicemblazer]

World building and theories of Engage

The Dishes of Solm

The dishes of Solm reflect the Mediterranean and Arabian influences in the cuisine of Sicily, the country Solm is inspired by. These dishes fall into various categories:

Special occasion food eg; milk nut pie, tiramisu,

Cold food suitable for the hot climate eg; chilled vegetable soup, berry sauce panna cotta,

Sharing food eg; classic pizza, seafood paella,

Easy to create and preserve eg; salt pork, meatballs and beans, tomatoes in sweet vinegar

Street food/take away food eg; soft candies, churros

Milk Nut Pie - This dish seems to be inspired by baklava. The foundation of all baklava, whether it is Mediterranean or Arabia, is: nuts, dough, butter or oil and syrup. Traditionally baklava is served at special occasions and was considered an aphrodisiac because of the ingredients.

Rice Nut Pudding - This dish seems to be inspired by zarda. Zarda can be served as a celebratory dish. The simplicity of the recipe and small number of ingredients make this a meal that can be enjoyed by commonfolk and nobility. 

Dome Bread - This dish seems to be inspired by Panettone. Panettone is served at special occasions because of the long time it takes to prepare. 

Chilled Vegetable Soup - This dish seems to be inspired by gazpacho. The reason the soup is cold is to reflect the hot weather of Solm. It is a refreshing soup that can be made with any fruit and vegetables available, traditionally tomatoes are the star ingredient.

Prosciutto - These thin slices of ham can be enjoyed as a light meal by themselves, placed in a sandwich or panini, in salads or as an antipasto. The uncooked ham suits the hot climate.

Kebabs - This dish is inspired by chicken kebabs. From the amount of meat Timerra consumes and the different places she cooks her kebabs it is clear that meat is plentiful. Kebabs can be marinated in a variety of spices and sauces to maintain moisture. It can be simply made as well as being as complex as desired. 

Seafood Paella - This dish can be with simple ingredients or with complex flavours. Paella is a Valencian word that means ‘frying pan’, it is named after the fact it can be cooked in just one pan. In the Mediterranean it is traditional to create huge paella to share at festivals or village gatherings. 

Meatballs and beans - This dish seems to be inspired by Cannellini bean and meatball stew. Just like the paella in that it can be made and served in one pot. Large quantities can be made to share at festivals. Stews and paellas are great for using up leftovers and ingredients of less quality.

Tiramisu - The name comes from the Italian ‘tirami su’; 'pick me up'. One slice of this Italian dessert is meant to cheer you up. It is often eaten as a celebratory treat. The great is always meant to ‘pick you up’ in another way because it is considered an aphrodisiac.

Berry Sauce Panna Cotta - The name means ‘cooked cream’ in Italian. This dish represents culinary artistry and elegance. It can be served as a snack or as a dessert to finish a meal. It is served cold, perfect to refresh in the Solm weather.

Seafood medley with garlic - This dish seems to be inspired by Cioppino. The word “cioppino” comes from the Ligurian dialect “ciuppin” and means ‘chopped to pieces’. This stew is easy to make and is the ideal meal for mariners and port workers in Solm. 

Fried Sardines - This dish seems to be inspired by ‘Sarde Fritte’, Fried Sardine Fritters. They can be served with a dip or with various sidedishes such as rice or salad. They are quick and easy to create.

Vegetable Stir Fry - This dish seems to be inspired by ‘sauted vegetables'. The dish can be made with any available or seasonal vegetables, it can also be a quick and simple method to use up leftover ingredients. 

Tomatoes in Sweet Vinegar - This is a way to reconstitute tomatoes for easy use. The tomato is hydrated in vinegar or oil and can be used in antipasto, as a snack on crusty bread. 

Crème Brûlée - In French ‘Crème Brûlée’ means ‘burnt cream'. This dish has a topping of a layer of hardened caramelized sugar with custard underneath. The top is slightly warm but the custard underneath is cold. It is traditionally a celebratory dish. In Solm's hot weather it is a refreshing dish.

Churros - Churro is onomatopoeic, it imitates the sound of frying. Churros are often sold by street vendors as a tasty treat. In so w reasons of Spain and Portugal they are eaten for breakfast with chocolate sauce.

Soft candies - This dish is inspired by ‘torrone'. It is a type of nougat made of honey, sugar, egg whites and nuts. They can be shaped into bars or a round cake. It can be eaten as a dessert good or a high energy snack.

Classic pizza - This dish is one that can be made in huge patches and stored. It can be eaten hot or cold to suit the climate of Solm. It is also traditionally a shared meal.

Risotto - Risotto means ‘young rice’ in Italian. Risotto is not the easiest meal to cook despite the few ingredients needed to make it. Risotto should be rich and creamy while al dente with distinct separation of the grains. The texture should be fluid and if spread there should be no watery pool. It should be eaten once it is ready. It can be eaten as a main course or as a side dish.

Rice croquettes - These are often sold as street food, served as a side dish or eaten as a tapas.

Rosetta Bread - This dish can also be known as michetta or rosette so ate.  The bread is shaped into a rose shape and is expected to puff up. They take a couple of days to make but make for a versatile bread. 

Acqua pazza - Acqua pazza means ‘crazy water’ in Italian. It is a recipe for poached white fish in a herb broth. This was traditionally eaten by fisherman but clever Italian peasants would make it with leftovers from wine making. 

Veal rolls - Solm is based on Sicily so it would be appropriate to call this dish ‘veal involtini’. In the Middle Ages beef was considered a coarse, tough meat to eat. Veal was considered tender so many peasant farms would slaughter a cow for their meat once their milk had dried up. 

Salt pork - This dish is inspired by pancetta which is often used to add depth to stews and soups. This meat can be preserved by curing. 

[mommy-mystic]

🍅 Garden Tomato Marinara 🍅

Been saving all the tomatoes from the garden and I NEEDED to make something out of them before we leave town! Here's a sauce I made to go w/ our protein farfalle tn!

Here's what I did:

🍅 2 quarts of cherry tomatoes

🍅 6 plum tomatoes

🍅 1/2 chopped onion

🍅 olive oil

🍅 6 cloves of garlic

🍅 tsp rosemary leaves

🍅 dried basil/parsley as a garnish

& used an immersion blender!!!

I dished this up with farfalle & cannellini beans!

[johncopywriting]

My Favorite Recipes: BEEF STEW ITALIENNE

Growing up, my family wasn't particularly adventurous when it came to food. We stuck to simple, tried-and-true dishes like meatloaf and spaghetti. But when I moved out on my own and started experimenting in the kitchen, I discovered a whole world of new flavors and cuisines.

One dish that quickly became a favorite of mine was beef stew Italienne. I loved the rich, savory flavor of the beef combined with the bright, fresh flavors of the vegetables and herbs. And let's not forget about the cannellini beans - they add a delicious creaminess to the stew that takes it to the next level.

Over the years, I've tweaked the recipe here and there, adding my own personal touches and experimenting with different ingredients. But at its core, beef stew Italienne is still one of my go-to comfort foods.

Here are the ingredients you will need:

2 pounds beef chuck, cut into 1-inch cubes

Salt and pepper

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 can (14.5 oz) diced tomatoes, undrained

1 cup beef broth

1/2 cup red wine

2 teaspoons dried oregano

1 teaspoon dried thyme

1 bay leaf

1 can (15 oz) cannellini beans, drained and rinsed

Fresh parsley, chopped, for serving

Now, onto the recipe:

First, season the beef with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the beef in batches and cook until browned on all sides, about 5-7 minutes per batch.

Remove the beef from the pot and set aside.

In the same pot, add the onion and garlic and sauté until softened, about 3-4 minutes. Add the carrots, celery, and red bell pepper and cook for another 3-4 minutes, until the vegetables start to soften.

Return the beef to the pot and add the diced tomatoes, beef broth, red wine, oregano, thyme, and bay leaf. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour.

After an hour, add the cannellini beans to the pot and stir to combine. Continue to simmer, covered, for another 30-45 minutes, until the beef is tender and the vegetables are cooked through.

Remove the bay leaf and season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

It's a dish that's perfect for a lazy Sunday afternoon, when I have plenty of time to let it simmer and fill my home with its delicious aroma. And even though it takes a bit of time and effort to make, it's always worth it in the end.

So, the next time you're in the mood for something cozy and comforting, give this recipe a try. I promise you won't be disappointed.

[sindirimba]

short list of beans i like

cannellini - holds their shape with cooking, great texture, goes well with a variety of spices and herbs. solid every day bean.

pinto - very "meaty", very moresome. on rough days i've had a can of pintos with salt, pepper, hot sauce, and liquid smoke as the flavoring and that made for a great meal. a. pinquitos - not actually sure if they're technically related to pintos but they are very similar, just smaller and cooks faster. recommend if you can find them.

chickpeas - ideal roasted bean, ideal in heavily seasoned dishes. the hummus factor keeps this one high up.

peruano - similar to cannellini, a functional white bean. cooked a little faster than cannellini in my testing. tasty.

cranberry - pretty uncooked, tasty broth, good in soups

vaquero (orca) - i'm cheating including these because i have a package but haven't cooked them yet. but they're black and white and aesthetically very pleasing. unfortunately they turn more brown when cooking which is rude. one day i want to host a dinner party with all black and white foods and i guess i'll have to make people eat uncooked vaquero beans.

beans are great.

[woodcutchimera]

my new dish "beans on toast if it slayed" costs $10 because i had to go to foxtrot to buy my soap and must be eaten on the bare floor of your apartment.canned vodka sauce cannellini on crostini