Best 4 White Beans With Garlic Parsley Recipes

**White Beans with Garlic Parsley: A Medley of Simple Yet Flavorful Recipes**

White beans, also known as navy beans, cannellini beans, or Great Northern beans, are culinary gems often overlooked in favor of their more colorful counterparts. However, these humble legumes pack a punch of flavor and versatility, making them a staple in various cuisines worldwide. Our collection of white bean recipes celebrates the simplicity and diverse culinary applications of this unassuming ingredient. From classic Italian pasta dishes to hearty soups and vibrant salads, these recipes showcase the remarkable adaptability of white beans. Whether you're a seasoned cook or just starting, our carefully curated selection offers a range of options to suit every palate and skill level. So, let's embark on a culinary journey and explore the endless possibilities of white beans, transforming them from pantry staples to culinary stars.

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED WHITE BEANS

Marinated White Beans image

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon capers in brine, drained
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
Kosher salt
One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry
1 large ripe plum tomato, seeded and chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.

CREAMY WHITE BEANS WITH HERB OIL

Creamy White Beans With Herb Oil image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Categories dinner, lunch, quick, weekday, weeknight, beans, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams

WHITE BEAN, PARSLEY & GARLIC MASH

White bean, parsley & garlic mash image

Canned beans and chickpeas are perfect for mashing when you need a speedy side dish

Provided by Good Food team

Categories Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 6

Ingredients

2 tbsp olive oil
1 shallot or 1⁄2 a small onion, finely chopped
2 garlic cloves , chopped
2 x 400g cans cannellini beans , drained
50ml stock or water
large handful flat-leaf parsley

Steps:

Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops

WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY

White Beans With Lemon, Garlic and Rosemary image

This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.

Provided by Karens Krazy Kitchen

Categories Beans

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

3 sprigs fresh rosemary (three inch long)
1/4 cup olive oil
5 garlic cloves, peeled and smashed
1 (29 ounce) can white beans, drained, well rinsed and air dried
1 medium white onion, grated
1/2 cup romano cheese, grated
kosher salt
fresh ground pepper
1 lemon, juice and zest of
1 tablespoon fresh parsley, chopped

Steps:

In a small pan, combine the rosemary sprigs, olive oil and garlic.
Heat to a sizzle and turn off. (about 4 minutes).
Let sit for at least one hour.
Discard the rosemary.
Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
Combine the marinade with the beans and chopped parsley in a medium bowl.
Cover and let marinate in the refrigerator for at least an hour or overnight.
Bring to room temp before serving.
Enjoy!

Nutrition Facts : Calories 393.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 23.6, Sodium 282.8, Carbohydrate 42.5, Fiber 9.3, Sugar 1.1, Protein 19.8

Tips:

For the best flavor, use dried white beans that have been soaked overnight. You can also use canned white beans, but be sure to rinse them well before using.
If you don't have fresh garlic or parsley, you can use 1/4 teaspoon of garlic powder and 1/4 teaspoon of dried parsley flakes.
To make the dish even more flavorful, you can add a pinch of red pepper flakes or a teaspoon of Dijon mustard.
Serve the white beans with crusty bread or a side salad.

Conclusion:

This simple yet flavorful dish is a great way to enjoy white beans. The garlic and parsley add a delicious savory flavor, and the beans are cooked until tender and creamy. This dish can be served as a main course or a side dish, and it's also a great source of protein and fiber.