CANNELLINI BEANS BUTTER BEANS RECIPES

Name: Best ever cannellini and butter bean soup
Prep time: 20 min
Cook time: 45 min
Total time: 6 h 5 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 500 ml stock ((chicken or vegetable base)); 500 ml water; 300 g cannellini beans ((dry)); 200 g butter beans ((dry)); 300 g bacon ((sliced) (or gammon, sliced)); 2 medium onions; 1/2 leek; 2 large carrots; 3 stalks celery; 3 cloves garlic; 2 leaves bay; 1 sprig thyme ((fresh or dry)); 3 tbsp tomato paste; 1 tsp salt; 1/6 black pepper ((freshly ground)); 1 can tomatoes ((chopped)); 3-4 sprigs dill ((fresh)); 3-6 sprigs parsley ((fresh)); 1/2 tsp Italian herbs ((mixed)); 1 tbsp olive oil ((optional))

BEST EVER EANNELLINI AND BUTTER BEAN SOUP

Best Ever Eannellini And Butter Bean Soup image

Nothing says "comfort" to me more than a big pot of steamy cannellini and butter bean soup, packed with good nutrition simmering on the stove. The perfect easy quick 'n yummy family dish.

Provided by Ramona Sebastian

Categories Dinner Lunch Main Course Main Dish

Total Time 365 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 20

Ingredients

500 ml stock ((chicken or vegetable base))
500 ml water
300 g cannellini beans ((dry))
200 g butter beans ((dry))
300 g bacon ((sliced) (or gammon, sliced))
2 medium onions
1/2 leek
2 large carrots
3 stalks celery
3 cloves garlic
2 leaves bay
1 sprig thyme ((fresh or dry))
3 tbsp tomato paste
1 tsp salt
1/6 black pepper ((freshly ground))
1 can tomatoes ((chopped))
3-4 sprigs dill ((fresh))
3-6 sprigs parsley ((fresh))
1/2 tsp Italian herbs ((mixed))
1 tbsp olive oil ((optional))

Steps:

Start by soaking the beans overnight if you wish. This is not necessary, but it is recommended to diminish the cooking time. I, however, don’t do this since I cook my beans in a pressure cooker that I cannot do without. It reduces cooking time to half.
Cook the beans according to the package instructions. If you choose to use canned beans, then follow step 3.
Peel, wash and chop the onions and the carrot, wash and chop the leek and the celery.
In a deep pot, start by adding one tbsp of olive oil, then add the chopped garlic and the diced gammon. if you use bacon or any fatty trimmings, start by frying this first and drain off the excess fat.
Add the chopped onion and cook (covered with a lid) for 2 minutes, stirring it a couple of times. Add the diced carrots, celery, 1 pinch of the Italian dry herbs salt and some pepper. Cook for 3 minutes.
Add the cooked/canned beans and 1 l water (or half water, half stock). Cook for 20-25 min, covered.
Add the chopped tomatoes and the tomato paste, the remainder of the salt, the bay leaves and cook for a further 30 minutes (15 min if using canned beans) on low/medium heat.
Add all chopped herbs and set aside.
Enjoy every mouthful... it is absolutely …. irresistible ;-)

Nutrition Facts : Calories 263 kcal, CarbohydrateContent 20 g, ProteinContent 10 g, FatContent 17 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 25 mg, SodiumContent 948 mg, FiberContent 5 g, SugarContent 5 g, ServingSize 1 serving

CANNELLINI-BEAN PASTA WITH BEURRE BLANC RECIPE - NYT COOKING

Cannellini-Bean Pasta With Beurre Blanc Recipe - NYT Cooking image

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Provided by Tejal Rao

Total Time 35 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Steps:

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

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CANNELLINI-BEAN PASTA WITH BEURRE BLANC RECIPE - NYT COOKING

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.
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