CANNELLINI BEANS AND TOMATOES RECIPE RECIPES

CANNELLINI BEANS WITH TOMATOES RECIPE | MYRECIPES

Cannellini Beans with Tomatoes Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 onion (3/4 lb.), peeled and chopped
2 cloves garlic, thinly sliced
2 tablespoons olive oil
4 or 5 Roma tomatoes (3/4 lb. total), rinsed, cored, and chopped
4 cans (15 oz. each) cannellini (white) beans, drained
1 teaspoon fresh rosemary leaves, chopped, or dried rosemary, crumbled
Salt and pepper

Steps:

In a 4- to 5-quart pan over medium-high heat, stir onion, garlic, and oil often until onion is slightly browned, about 10 minutes.
Set aside 1/2 cup of the tomatoes and add the remainder to onion mixture. Stir often until tomatoes begin to soften, about 4 minutes.
Add beans and rosemary and stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water and bring to a simmer. Pour into a bowl and sprinkle with reserved tomatoes. Season to taste with salt and pepper.

Nutrition Facts : Calories 163 calories, CarbohydrateContent 23 g, FatContent 3.8 g, FiberContent 7.7 g, ProteinContent 9.4 g, SaturatedFatContent 0.4 g, SodiumContent 215 mg

STEWED CANNELLINI BEANS WITH TOMATOES AND GUANCIALE RECIPE ...

Stewed Cannellini Beans with Tomatoes and Guanciale Recipe ... image

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. I still make them. Nothing has changed." Here, he tosses them with tomato sauce spiked with chiles and guanciale, the Italian bacon made from pig jowls or cheek. Plus: More Italian Recipes and Tips

Provided by Richard Betts

Total Time 1 hours 40 minutes

Yield 8

Number Of Ingredients 12

Ingredients

2 cups dried cannellini beans (3/4 pound), soaked overnight and drained
1 small onion, halved, plus 1 large onion, finely chopped
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 pound guanciale or pancetta, finely chopped
3 garlic cloves, thinly sliced
3 dried hot red chiles
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped sage
One 28-ounce can peeled whole Italian tomatoes in puree, crushed by hand
1 teaspoon finely chopped marjoram
Freshly ground pepper

Steps:

In a saucepan, cover the beans and halved onion with water and bring to a boil. Simmer over moderate heat until tender, about 1 hour. Remove from the heat, add a generous pinch of salt and let stand for 10 minutes. Drain the beans and spread them on a baking sheet to cool slightly; discard the onion.
Meanwhile, in a large skillet, heat the oil. Add the guanciale and cook over moderately high heat, stirring, until translucent and the fat is just rendered, 5 minutes. Add the chopped onion, garlic and chiles and cook over moderate heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Stir in the rosemary and sage and cook until fragrant, 1 minute. Add the tomatoes with their juices and bring just to a simmer.
Add the beans to the skillet and cook over moderate heat, stirring, until coated in a light sauce, about 7 minutes. Stir in the marjoram, season with salt and pepper and serve.

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