White bean recipes - 79 recipes
More White bean recipes
Harissa White Bean Stew with Turmeric Yogurt
By á-3145
Step 1 In a large skillet, melt 2 tablespoons of the butter
- 3 tablespoons unsalted butter
- 1 large red onion, finely chopped
- 5 garlic cloves, finely chopped
- Kosher salt
- 1/4 cup plus
- 3 tablespoons harissa
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 pound dried cannellini beans
- 2 large carrots, sliced 1/2 inch thick
- 3 thyme sprigs plus 1 1/2 teaspoons fresh thyme leaves
- 2 fresh bay leaves
- One 3-inch strip of lemon zest plus 3 tablespoons fresh lemon juice
- 2 teaspoons ground turmeric
- 1 1/2 cups full-fat Greek yogurt
- 1/2 cup finely chopped parsley, plus leaves for garnish
- 1/2 preserved lemon, pulp discarded and rind thinly sliced
White Bean Aioli
By suzygav
Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping dow...
- 1 (15 oz) can navy or great northern beans, drained and rinsed
- 2 tbsp lemon juice
- 1/4 tsp salt
- several pinches of freshly ground black pepper
- 1/4 cup olive oil
- 6 cloves garlic, chopped
Sausage, Potato, White Bean, and Kale Soup
By charlotteh371
Directions Heat oil in an 8-quart stock pot or Dutch oven over medium-high
- 2 2
- tablespoons olive oil
- 8 8
- ounces bulk Italian sausage
- 2 2
- onions, chopped (about 2 cups)
- 1 1
- teaspoon dried oregano, crushed
- 1 1
- teaspoon fennel seeds
- Kosher salt and freshly ground black pepper
- 2 2
- Yukon Gold potatoes (1 lb), cut into 1-inch pieces
- 8 8
- cups chicken stock from Whole Poached Chicken with Bonus Stock, or purchased chicken stock
- 1 1
- bay leaf (optional)
- 1 1
- 15 ounce can cannellini beans, rinsed and drained
- 1 1
- large bunch kale, stemmed and leaves torn (10 to 12 cups)
- 2 2
- tablespoons red wine vinegar
- Grated Parmesan cheese
Warm Spinach & White Bean Dip
By brenie_shydee
1. Preheat oven to 350 degrees
- 5 ounces baby spinach (3 cups)
- 1 cup part-skim ricotta cheese
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 tablespoon finely chopped fresh chives
- 1 1/2 teaspoons lemon zest
- 1 1/4 teaspoons coarse salt
- Freshly ground pepper
ribollita – tuscan white bean soup
By dhoffmanlatter
Make the Lemon Garlic Rosemary Oil – place all ingredients in a small jar or bowl and let sit on the counter (or ...
- 1/8 cup good olive oil
- 1/4 pound large diced pancetta or bacon (optional – sub Parmesan rind in the broth)
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced fennel bulb (or sub celery)
- 4 – 6 cloves garlic- rough chopped
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, more to taste
- 2 teaspoons salt, plus more to taste
- 2-3 medium tomatoes – diced (or 1 can diced tomatoes)
- 6 cups chopped lacinato kale
- Splash white wine
- 6 cups chicken stock, preferably homemade (or use veggie stock)
- 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, minced), or great northern white beans
- 1/2 cup chopped fresh Italian parsley leaves
- Grated pecorino or Parmesan – optional
- Toasty Bread
- Rosemary Lemon Garlic Oil-
- ½ cup good olive oil
- zest of one large lemon
- 4 cloves garlic, sliced
- few sprigs rosemary (or thyme, sage)
White Bean Bechamel Over Asparagus
By á-174942
Combine beans, reserved liquid, tofu and onion in container of a blender or food processor; blend until smooth, abo...
- 15 ounces canned white beans drained (reserve 1/2 cup of bean liquid)
- 4 ounces silken tofu - (abt 1/2 cup)
- 1 small onion halved
- 1/8 teaspoon ground nutmeg or to taste
- 1/8 teaspoon table salt or to taste
- 1/8 teaspoon freshly-ground black pepper or to taste
- 1 1/2 pounds asparagus spears steamed
Rabbit With White Beans
By á-170456
Place white beans, carrot, onion, celery and garlic in a large oven-safe pot or Dutch oven
- 1 pound white beans soaked overnight
- 2 cups carrots diced
- 1 large onion diced
- 4 celery ribs diced
- 3 garlic cloves minced
- Chicken broth as needed
- 2 young rabbits cut into pieces
- 1 pound bacon
- 1 cup tomato puree
- Salt to taste
- Freshly-ground black pepper to taste
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