Best 3 Tuscan Cannellini Beans Recipes
**Tuscan Cannellini Beans: A Culinary Journey to the Heart of Italy**
Discover the authentic flavors of Tuscany with our collection of delectable cannellini bean recipes. Embark on a culinary adventure that captures the essence of Italian tradition, where simplicity and fresh ingredients shine. From classic soups and stews to hearty salads and flavorful sides, our recipes showcase the versatility of this humble legume. Indulge in the rustic charm of Tuscan cooking as you explore a symphony of textures and aromas. Whether you're a seasoned chef or just starting your culinary journey, our recipes will guide you step-by-step to create dishes that will tantalize your taste buds and transport you to the heart of Tuscany.
TUSCAN CANNELLINI BEANS
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
Time 1h30m
Yield 8
Number Of Ingredients 16
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, Carbohydrate 17.9 g, Cholesterol 31.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 798.4 mg, Sugar 1.3 g
TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS
If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.
Provided by Snow Pea
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Brown sausages in oil till done, drain and slice into rounds.
- In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
- Turn mixture into a greased 2 qt casserole.
- In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
- Sprinkle on top of casserole.
- Bake uncovered 35 minutes, or until heated through.
TUSCAN STYLE TILAPIA AND CANNELLINI BEANS
Savor Italian flavors in just 20 minutes! This mild fish is gently baked to perfection with crushed tomatoes, garlic, lemon zest and cannellini beans. Recipe courtesy of Reynolds.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 2 teaspoons Italian seasoning, lemon zest and 1/2 teaspoon salt to bag; gently squeeze bag to blend seasonings.
- Add tomatoes to oven bag; gently squeeze bag to crush tomatoes. Add beans, garlic and wine to bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Roll down open end of bag three times to hold it open.
- Brush tilapia with olive oil and lemon juice. Sprinkle fish with remaining Italian seasoning; season with salt and pepper, if desired. Place fish in even layer on bean mixture in bag. Unroll bag.
- Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 15 minutes or until fish flakes and beans are hot. Carefully cut top of bag open. Spoon sauce over fish; garnish with lemon slices, if desired.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Choose dried cannellini beans over canned beans for a more authentic and flavorful dish.
- Soak the beans overnight or for at least 4 hours before cooking.
- Use a large pot or Dutch oven to cook the beans to prevent overcrowding.
- Add aromatics like garlic, onion, and celery to the pot to infuse the beans with flavor.
- Use good quality olive oil for the best taste.
- Season the beans with salt, pepper, and other herbs and spices to your liking.
- Serve the beans with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Conclusion:
Tuscan cannellini beans are a delicious and versatile dish that can be enjoyed on their own or as a side dish. They are a good source of protein and fiber, and they are also low in fat and calories. This recipe is a great way to enjoy the flavors of Tuscany in your own home.
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