Beans Beans Beans

Easy Bean Recipes

Cannellini Bean Salad with Lemon-Dill Vinaigrette

Cannellini beans are also known as white kidney beans.  It is strongly recommended that you use cooked dried beans for this white bean salad. The salad will greatly benefit from their fresher taste and superior texture.

Cannellini Bean Salad with Lemon-Dill Vinaigrette

4 cups cooked cannellini beans (2 cups dried beans) or two 19 oz. cans, rinsed and drained
½ cup finely chopped red onion
2 small tomatoes, peeled and diced
¼ cup olive oil
¼ cup chopped fresh dill
2 tbsp fresh lemon juice
1 tbsp honey
¼ tsp salt
¼ tsp black pepper

  1. In a large serving bowl, combine the cannellini beans, tomatoes, onion, and 3 tablespoons of dill.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper.
  3. Add the dressing to the white bean salad.  Toss well.
  4. Season with salt and pepper to taste.  Use the remaining dill as a garnish.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Dried Beans to Canned Conversion Table

All measurements are approximate. The exact amount of beans you receive from a can or a bag of dried beans depends on the size of bean. Large beans will be on the low side of these measurements while small beans will have a slightly higher yield.

1 cup dried beans = 2-3 cups cooked beans = 1 ½ 15.5 ounce cans

One 15.5 ounce can of beans = 1 ½ cups cooked = ¾-to-1 cup dried

1 lbs. of dried beans = 2-2 ½ cups dried = 4-5 cups cooked = 3-4 15.5 oz. cans

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

How to Cook Dried Beans

HOW TO COOK DRIED BEANS

  1. Pre-soak the dried beans (see our How to Soak Beans Guide for step-by-step instructions). After the beans have soaked for a sufficient amount of time, drain and discard the soaking water.
  2. In a large pot, add enough fresh water to the pre-soaked beans so that the water level is a few inches above the beans. A general rule of thumb is 3 parts water for 1 part beans.
  3. Bring the beans to a full boil, then turn down the heat to a simmer. Skim off any foam on the water surface with a spoon.
  4. Cover half of the pot with a lid, and let simmer for 1-1.5 hours. Check the water level occasionally to make sure there is still an adequate amount of cooking water. Add fresh water if the water level looks to low. If you think the beans are cooking too slowly, try adding a cup or two of water.
  5. Turn off the heat when the beans are finished cooking. You may leave them in the cooking water until you are ready to use them. You can also refrigerate them for up to two days in their original cooking water (allow them to cool before placing in the refrigerator

TIPS AND TRICKS

  • Adding onions, hot peppers, celery, carrots, garlic, bay leaves, olive oil, and herbs to the beans while they are cooking can greatly enhance their flavor. Try sauteing these things with a dash of oil in the pot before adding the water and pre-soaked beans.
  • Do not add salt to the beans while they are cooking. Not only will this cause the salt flavor to concetrate and make the beans taste too salty, but it can make them tougher. Season with salt only after the beans have finished cooking.
  • Cooking beans as slowly as possible produces a richer flavor and better texture.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans