Cannellini Beans are one of my go to ingredients for a quick and easy lunch, dinner or appetizer recipe. They are inexpensive high in protein and fiber and low in fat. I always have dried ones on hand for the days when I remember to soak them and cook them in my slow cooker, and for the days when I am a little more forgetful or in a rush I make sure that I am stocked up with a number of cans.
The thing that I love about cannellini beans is how creamy they are and also how versatile.¬† Found mostly in Italian cusine these beans are obviously wonderful with pasta, pesto and tomatoes.¬† They also work wonderfully in soups, stews and chilis and even creamy sauces. Below are two of my favorite recipes using cannellini beans. Enjoy!
White Bean Pesto Pita Pizzas
- 2 cups loosely packed flat leaf Italian Parsley
- 1/2 cup roasted pumpkin seeds
- 3 garlic cloves, chopped
- Juice 1/2 lemon
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4-1/3 cup olive oil
- 1-15oz can cannellini beans, rinsed and drained
- 4 whole wheat pitas
- 12 cherry tomatoes, halved
- 5-6 button mushrooms, sliced and saut√©ed until soft
Preheat¬†the oven to 350F. Place parsley, pumpkin seeds, garlic, lemon juice, nutritional yeast, salt and pepper in a food processor and pulse to coarsely chopped.¬† With the food processor running slowly drizzle the olive oil through feed tube of the food processor until fully incorporated and smooth.¬†Divide¬†the pesto into five parts; use to top the four pitas and toss the remaining pesto with the white beans.¬†¬†Divide¬†the white beans amount the four pitas, spreading into an even layer and then top each pita with 1/4 of the cherry tomatoes and mushrooms.¬†Bake¬†for 6 minutes.¬†Broil¬†on high for 2-3 minutes until edges of pita are lightly browned.
Italian Mashed White Beans¬†
- 3 cups cooked or canned cannellini beans
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup vegetable broth
- 1 tablespoon vegan margarine (optional)
- In a medium heavy bottom pot heat the olive oil over medium-high heat; stir in the onion, celery and carrot and cook for 7-10 minutes until vegetables are tender.
- Stir in the garlic and cook for 1 minute, then add the white wine and Italian seasoning and cook for 5-8 minutes.
- Stir in the beans, salt, pepper and broth and cook for 10 minutes on medium-low heat.
- Taste for seasonings, add margarine if desired and then serve with your favorite veggies, over rice or with a nice slice of crusty bread.