CANNELLINI BEAN SIDE DISH RECIPES RECIPES

CANNELLINI BEAN SAUTE RECIPE - FOOD.COM

Cannellini Bean Saute Recipe - Food.com image

This is an Emeril recipe that I modified to my tastes. It's really easy and a great side dish if you want to stray from the same old rice or potatoes. I usually cook chicken breasts in the pan first and use the oil/drippings as my starting base.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans cannellini beans, drained and rinsed
3 tablespoons extra virgin olive oil
1/4 cup yellow onion, minced
1 1/2 teaspoons garlic, minced
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
dry white wine
parmesan cheese

Steps:

Heat oil in a large skillet over medium heat.
Add onion and garlic, and cook until soft and fragrant, about 2 minutes.
Add beans, lemon juice, salt, pepper, italian seasonings, and a splash of white wine, and cook, stirring until softened and warmed through and liquid has reduced, about 3 minutes.
Serve warm with a sprinkle of parmesan cheese.

Nutrition Facts : Calories 392.1, FatContent 10.9, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 304.3, CarbohydrateContent 55.1, FiberContent 13.6, SugarContent 1.3, ProteinContent 20.9

TUSCAN CANNELLINI BEANS RECIPE | ALLRECIPES

Tuscan Cannellini Beans Recipe | Allrecipes image

An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.

Provided by Brian Genest

Categories Side Dish

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 cup chopped pancetta
½ cup chopped white onion
? cup chopped carrots
? cup chopped celery
2 tablespoons garlic, minced
½ cup dry white wine
2 (15 ounce) cans cannellini beans, drained and rinsed
2 cups chicken stock
½ cup grated Parmesan cheese
? cup heavy cream
2 teaspoons chopped fresh rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 bay leaf
salt and ground black pepper to taste

Steps:

Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

Nutrition Facts : Calories 216 calories, CarbohydrateContent 17.9 g, CholesterolContent 31.4 mg, FatContent 10.3 g, FiberContent 4.6 g, ProteinContent 9.5 g, SaturatedFatContent 5.1 g, SodiumContent 798.4 mg, SugarContent 1.3 g

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TUSCAN CANNELLINI BEANS RECIPE | ALLRECIPES

An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.
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