I found about 4 cans of cannellini beans in my cupboard.

[vicki-in-tucson]

I have no idea why I have them, but I don't want to move them across the country. What can I make with these? Any thoughts?

(I'm making chili tonight to use up all the cans of pinto beans!)

 

[joe]

REC: Cannellini in Tomato-Sage Sauce. You can surely cheat and use canned beans.

http://www.epicurious.com/recipes/food/views/106851

 

[dawn_mo]

This is really delicious, from Charlie. REC: Tuscan Tuna with Cannellini Beans

You could also use them to make a white bean chili with chicken or pork.

* Exported from MasterCook *

Tuscan Tuna and Cannellini Bean Salad

Recipe By :Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads

Amount Measure Ingredient -- Preparation Method

1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannelloni beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers

1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.

- - - - - - - - - - - - - - - - - - -

 

[rozinva]

Here's a recipe from our favorite Italian restaurant that my son copied

* Exported from MasterCook *

White Beans a la Matt

Amount Measure Ingredient -- Preparation Method

2 tablespoons olive oil
2 whole cloves garlic -- peeled
1/4 teaspoon red pepper flakes
1/2 cup chopped onion
1 can white beans -- undrained
1/4 teaspoon oregano -- heaping
1/4 teaspoon basil -- heaping
salt and pepper -- to taste
fresh parsley -- chopped

Heat garlic and red pepper flakes slowly in olive oil until garlic is soft.

Saute onion in infused oil until soft. Add beans and remaining ingredients. Stir well and cook until thoroughly heated through.

Note: To make bruschetta - double the olive oil and garlic. When garlic is soft, rub sliced French bread with half of the garlic (reserving the remainder for the beans) and brush with infused oil. Bake in oven at 400 degrees until toasted. Serve with the beans.

Source:
"Matt's successful answer to Pines of Rome white beans"
- - - - - - - - - - - - - - - - - - -

 

[markinhouston]

Quickie version: Sausage and Cannelinis

1&1/2 lb hot Italian sausage in casings
1 cup diced carrots
1 cup diced onion
1 fennel bulb, diced
1/4 cup extra virgin olive oil
2 T minced garlic
1/4 cup chopped Italian parsley
4 cans cannelinis, drained and rinsed
1 quart chicken stock
1 bunch Swiss chard, cleaned and chopped
1/4 cup fresh basil or 2 T. dried basil


Brown the Italian sausage, then slice into 1" rounds and set aside. In the same skillet, add the carrots, onion, and fennel to the reserved fat, along with a little oil if needed. Cover and braise over medium heat for 10 minutes. Add the drained beans, garlic, parsley, and stock to the vegetables and simmer 30 minutes. Add the sausage, chard, and basil and cook for five minutes. Adjust seasoning with salt and pepper and then serve in large bowls with grated Parmigiano-Regiano cheese.

 

[vicki-in-tucson]

I'm leaning to the recipe that uses the most cans...! Thanks, all.

I think I'll make one of these and take it to my event this weekend; I'm supposed to making desserts, but one appetizer from me won't hurt anything.

 

[angak]

This white bean dip in T&T appetizers. Also Cowboy caviar. Dawn's bean salad too, but I can't find

it. I always put a can of white beans in my chile for some color.

http://www.finerkitchens.com/swap/forum2/34_White_Bean_Dip_with_Oregano_and_Parmesan_Cheese

 

[CathyZ]

Mabel Hoffman's Slow Cooker Cassoulet is a winner too

http://www.finerkitchens.com/swap/forum21/15_Mabel_Hoffmans_Slow-Cooker_Cassoulet

 

[vicki-in-tucson]

Yes, I've made this before.

My husband did not like it at all; however, our guest *loved* it. I was mixed--I'm not a big sausage fan. However, I might try it again.

 

[pat-nocal]

Rec: Salad of White Beans, Sausages and Arugula with Basil Vinaigrette

Salad of White Beans, Sausages and Arugula with Basil Vinaigrette

Pleasantly bitter arugula, aromatic basil and loamy black olives have all been favorites of Italy’s cooks since the days of ancient Rome. Fresh thyme, oregano or Italian parsley may be used in the dressing.

1 15-oz can white beans (cannellini or great northern), drained and rinsed
1 large green bell pepper, cored, seeded, diced
1 large vine-ripened tomato, seeded and diced
1 medium red onion, diced
2 large links reduced-fat chicken sausage (about 7 oz)
12 cups torn arugula (2 large bunches)
basil vinaigrette, recipe follows

Make basil vinaigrette

In a small bowl, combine beans, peppers, tomatoes and onions with 1/4 cup of the vinaigrette; set aside.

In a small skillet, cook sausages over medium heat, turning occasionally, until no longer pink in the center, about 10 minutes. (Alternatively, grill the sausages over a hot fire.) Cut the sausages into thin slices.

In a large shallow bowl, toss arugula with the remaining vinaigrette. Spoon the bean mixture into the center, arrange the sausage slices around the perimeter and serve.
Makes 6 servings.

Per serving: 260 calories, 13 g protein, 12 g fat, 28 g carbos, 265 mg sodium, 6 g fiber.
Source: July/Aug 96 Eating Well magazine

Basil Vinaigrette

3 tbsp olive oil, preferably extra virgin
2 tbsp red-wine vinegar
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp grainy mustard (had none, used smooth dijon)
2 tsp minced garlic
1-1/2 tsp sugar
salt and freshly ground black pepper
1/4 cup finely chopped fresh basil

In a bowl, whisk all ingredients except basil. (The vinaigrette can be made up to this point and stored, covered in the refrigerator for 2 days.) Whisk in basil. Makes about 2/3 cup.

Per tablespoon: 45 calories , 0 g protein, 4 g fat, 2 g carbos, 10 mg sodium, 0 g fiber

Pat’s notes: I didn’t whisk...just blended all ever-so-briefly in the blender. Added a touch more olive oil, about 1 tbsp more basil, and a small pinch more sugar to taste. Didn’t have arugula so I used mesclun mix then topped with small white beans, some cucumber, red bell pepper, chopped green onion, grape tomatoes, a few gratings of fresh black pepper, then drizzled the basil vinaigrette lightly over all. Yummers.