CHICKEN CANNELLINI BEANS RECIPE RECIPES

Name: Baked Cannellini Beans
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 3 bacon strips, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 2 cans (15 ounces each) cannellini beans, rinsed and drained; 2/3 cup beer or chicken broth; 1/4 cup packed brown sugar; 2 tablespoons balsamic vinegar; 2 tablespoons tomato paste; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme; 1/8 teaspoon pepper

BAKED CANNELLINI BEANS RECIPE: HOW TO MAKE IT

Baked Cannellini Beans Recipe: How to Make It image

My sister developed this baked cannellini beans recipe after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen—it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). —Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained
2/3 cup beer or chicken broth
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Nutrition Facts : Calories 228 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 444mg sodium, CarbohydrateContent 34g carbohydrate (12g sugars, FiberContent 6g fiber), ProteinContent 8g protein.

SLOW-COOKER WHITE CHICKEN CHILI RECIPE - EPICURIOUS

Slow-Cooker White Chicken Chili Recipe - Epicurious image

For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker–ready any time you please.

Provided by Katherine Sacks

Total Time 4 hours, 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds boneless, skinless chicken thighs
1 1/2 large onions, finely chopped
1 medium jalapeño, seeded, finely chopped
4 garlic cloves, finely chopped
2 (4-ounce) cans diced green chiles, preferably "fire-roasted"
2 teaspoons ground cumin
1 teaspoon ground coriander
3 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground pepper, preferably white, plus more
6 cups homemade chicken stock or low-sodium chicken broth
1 1/2 cups frozen corn, preferably "fire-roasted"
3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
Sour cream, cilantro, lime wedges, and cornbread (for serving)
A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

Steps:

If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

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