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Easy Bean Recipes

Cannellini Beans

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

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

Here is a very simple and quick Italian side dish. This tastes best with fresh sage and rehydrated dried beans, but I have included measurements for canned beans and dried herbs for convenience. Cannellini beans are also known as white kidney beans.

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

2 cups cooked cannellini beans (1 cup dried) or one 15.5 oz. canned cannellini beans
3 leaves fresh sage, chopped, or 1 tsp. dried sage
3 tbsp olive oil
1 large clove garlic, minced
1 cup crushed tomatoes (less than one 14.5 oz. can)
salt
black pepper

  1. If you are using dried cannellini beans: soak the beans overnight.  Add the 6 cups of fresh water and soaked beans to a large pot.  Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender.  Drain and set aside.
  2. Heat the oil in a large saucepan over medium heat.  Add the garlic and fresh sage and cook for 30 seconds, stirring constantly to avoid burning the garlic.  Add the crushed tomatoes, and cook, stirring, for two minutes.  Add the cannellini beans, lower the heat, and simmer 10-15 minutes.   Salt and pepper to taste.

Yield: 4-6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

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

White Bean Hummus with Fresh Mint

It is strongly recommended that you use cooked dried beans instead of canned beans for white bean hummus and bean dips. The taste difference between dried beans and canned beans is very noticeable. Cooked dried beans are much more flavorful and have a more appealing texture. Dried beans are also easier to spice to your liking since there is no added salt or other preservatives, which can affect the flavor. Cannellini beans are also know as white kidney beans

This recipe calls for the use of a food processor, but can be made with a potato masher as well. Be warned, though: mashing this by hand will require a bit of upper arm strength and endurance!

White Bean Hummus with Fresh Mint

1 ½ cups cooked cannellini beans (1 cup dried) or one 15.5 oz. can
1 cup whole fresh mint leaves, blanched
1 cup whole fresh flat-leaf parsley, blanched
4 cloves garlic
2 tbsp extra virgin olive oil
salt and pepper

  1. To blanch the mint and parsley: dip the fresh mint and fresh parsley in boiling water for a few seconds, then immediately transfer into a bowl of ice water. Remove the herbs when cool. Gently pat dry with a towel before adding to the rest of the ingredients.
  2. If you’re using a food processor: combine the fresh mint, fresh parsley, and garlic, and process until finely chopped. Add the cannellini beans and process for one minute. Then add the olive oil and process until smooth. Season with salt and pepper to taste.
  3. If you’re not using a food processor: mince the herbs and garlic. In a large bowl, combine the cooked cannellini beans with the minced fresh mint and fresh parsley. Use a fork and potato masher to mash the beans into a dip. Add the olive oil and mix well. Season with salt and pepper to taste.

Yield: about 2 cups

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

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