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White bean recipes - 72 recipes

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Filipino White Bean and Pork Stew is a heartwarming, rainy-day stew

  • 1 1 1 can (14-15 oz.) of cooked white beans, e.g. great northern or cannelloni
  • 1 1 2 lb cooked pork (e.g. 2 smoked ham hocks, ham and hambone, roasted pork)
  • 1 1 1 qt broth, chicken or vegetable
  • 2 2 2 cloves garlic, peeled and diced
  • 1 1 1 medium onion, medium chop and preferably pre-sautéed in a little olive oil
  • 1 1 stalk of celery, small diced
  • 1 1 1 can (14-15 oz.) diced tomatoes (use fresh if preferred)
  • 2 2 2 cups chopped greens, e.g. kale, mustard greens, napa cabbage.
  • 2 2 2 bay leaves
  • 2 2 strips diced bacon, medium well cooked
  • 2 2 T patis
4.3/5 (6 Votes)

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White bean spread with garlic and herbs is perfect when served with home-made crispy baked pita wedges

  • SPREAD:
  • 2 (15-ounces) cans great Northern or cannellini beans (white kidney beans), rinsed and drained
  • 1/2 cup canned chicken or vegetable broth
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh marjoram, snipped or 1/4 teaspoon dried marjoram, crushed
  • 1/2 teaspoon fresh rosemary, snipped or 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • Olive oil, optional garnish
  • fresh marjoram leaves and rosemary, optional garnish
  • HOME BAKED PITA CHIPS:
  • 2 pita bread rounds
  • 2 tablespoons olive oil
  • 2 teaspoons fresh oregano, snipped
  • 1/4 teaspoon Kosher salt
4.3/5 (8 Votes)

By

I will double this for 6 peppers

  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup parsley (or cilantro)
  • 5 bell peppers (red or green)
  • 14 oz shredded cooked chicken breast
  • 1/2 tsp cumin
  • adobo (or salt) to taste
  • 15.5 oz can white beans
  • 1/2 cup reduced fat shredded cheddar
4.4/5 (19 Votes)

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Summer salad with white beans, bell peppers and onions tossed in a tasty vinaigrette dressing

  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper
  • 3 (15.5-ounce) cans cannellini beans, rinsed
  • 1 bell pepper, chopped
  • 1/2 small red onion, thinly sliced
  • 2 teaspoons fresh thyme leaves
4.5/5 (12 Votes)

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A Hearty and Satisfying Soup~

  • 1 pound dried great northern beans
  • 1 meaty ham bone or 2 smoked ham hocks
  • 8 cups vegetable broth
  • 6 cups water
  • 3 medium carrots, sliced
  • 3 celery ribs, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 small green pepper, seeded, chopped
  • 1 small red pepper, seeded, chopped
  • 1 can (14 1/2 oz) diced fire-roasted tomatoes
  • 3 bay leaves
  • 1 t dried basil
  • 2 t creole seasoning
  • 1/4 t pepper
  • 2 T dried parsley flakes
  • 2 t liquid smoke, optional
4.5/5 (12 Votes)

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This hearty soup goes great with barbecue dishes or a nice crusty wheat bread for a filling dinner or lunch

  • 3/4 pound kielbasa
  • 2 cups chicken or vegetable broth
  • 2 cloves of garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 2 cups cannellini beans, rinsed and drained
  • 2 medium tomatoes, small diced
  • 6 cups baby spinach leaves
  • Freshly ground black pepper to taste
3.6/5 (226 Votes)

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Skinnytaste.com Servings: 7 • Size: little over 1 cup • Old Points: 4 pts • Points+: 6 pts Calories: 241

  • 1 lb dry Cannellini beans, rinsed
  • 1 head garlic, peeled
  • 8 cups water
  • 4 sage leaves, plus more for garnish
  • 2 tsp olive oil
  • 1 tbsp chicken "Better Than Bouillon", or cube (vegs us vegetable bouillon)
  • kosher salt and white pepper to taste
4.3/5 (23 Votes)

By

A hearty and healthy rustic Tuscan-style soup recipe that is quick to impress and incredibly easy to make, featurin...

  • 2 tablespoons olive oil
  • 1 pound Italian sweet sausage, casing removed
  • 1 medium onion, finely chopped
  • 2 large carrots, finely diced
  • 1 large potato, finely diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 (15-ounce) cans white cannelini beans, drained and rinsed
  • 2 bunches kale, stems removed and roughly chopped
  • 52 ounce good quality low-sodium chicken stock
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1 loaf baguette bread
  • Gruyere and Asiago Cheese, shredded
4.4/5 (12 Votes)

By

Ina Garten recipe

  • 1 pound dried white cannellini beans
  • 4 cups sliced yellow onions (3 onions)
  • 1/4 cup good olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary (6 to 7 inches)
  • 2 quarts chicken stock
  • 1 bay leaf
4.5/5 (10 Votes)

By

Preheat slow cooker on HIGH setting

  • 3 boneless, skinless chicken breasts, cubed or cut into strips
  • 3 (15 oz) cans Great Northern beans (or other white bean), rinsed and drained, 1 cup reserved for thickening
  • 2 cups frozen shoepeg white corn (can use canned, drained)
  • 1 (4 oz) can green chiles, chopped
  • 1 small onion, chopped (1/3 c.)
  • 3 cups reduced-sodium chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of creole seasoning (like Tony Chachere's)
  • Pinch of cayenne pepper, optional
  • 1 tablespoon corn meal
  • Garnish: Sour cream or plain Greek yogurt
  • Optional garnishes: Shredded cheese of choice, chopped cilantro
  • Bite-size tortilla chips
4.5/5 (13 Votes)

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Chop the kale, wash it, and shake off as much water as you can

  • 1/2 bunch (6 ounces / 170 grams) dinosaur kale or lacinato kale, remove stems
  • 2 tablespoons extra-virgin olive oil
  • 2 to 3 big handfuls of cooked large white beans (like coronas, limas, or gigante beans)
  • 1/4 teaspoon fine grain sea salt
  • 1/3 cup (1 1/2 ounces / 45 grams) walnuts, lightly toasted and chopped
  • 1 clove garlic, minced
  • 1/8 teaspoon freshly grated nutmeg
  • Scant 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1/3 cup (1/2 ounce / 15 grams) freshly grated Parmesan cheese (optional)
4.6/5 (9 Votes)

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From Laraine Perri, Cooking Light, June 2009 This light salad is perfect for lunch or a weeknight dinner, with c...

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh rosemary, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, crushed
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fresh garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 5 cups arugula leaves
  • 1/2 cup red onion, vertically sliced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
4.5/5 (8 Votes)

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