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Wonderful White Beans - 1141 recipes

It's always good to have a can or two of white beans on hand! When you're in the mood for a white bean recipe, take a look through our collections of white bean dips, spreads, soups, and more.

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By á-174535

Rate this recipe 4.6/5 (13 Votes)
Parmesan & White Bean Dip 1 Picture
Details

Servings 28
Preparation time 15
Cooking time 15

  • 1 tablespoon olive or canola oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme leaves
  • 1 (19-ounce) can cannellini beans, drained and rinsed
  • 1/3 to 1/2 cup chicken broth or white wine
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 1 cup Parmesan cheese, shredded (approximately 3 3/4 ounces)
  • Carrot sticks

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Warm up your party with melty Parmesan & White Bean Dip

Top rated White Bean recipes

By

Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl

  • 1 teaspoon finely grated lemon zest
  • 1/3 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons packed fresh oregano, minced
  • 2 tablespoons packed fresh sage, minced
  • 2 tablespoons minced fresh chives
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 15-ounce cans cannellini beans, rinsed
  • 12 cherry tomatoes, quartered
  • 1 cup finely diced celery
  • 24 raw shrimp (21-25 per pound; see Note), peeled and deveined
  • I seasoned the shrimp with garlic powder and old bay seafood seasoning. It gave the recipe more flavor.
4.3/5 (6 Votes)

By

Skinnytaste

  • 1 (15-oz) can Great Northern (or White Kidney) beans, drained and rinsed
  • 2 cups quartered cherry tomatoes
  • 2 1/2 oz fresh mozzarella, cut into 1-inch cubes
  • 1 garlic clove, finely minced
  • 1/4 tsp kosher salt
  • freshly ground black pepper
  • 10 fresh basil leaves, chopped
  • 2 tsp olive oil
  • 2 tsp balsamic glaze
4.3/5 (4 Votes)

By

In a medium bowl mash beans with a fork or potato masher

  • Easy Tomato Sauce:
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup shredded carrot
  • 1/4 cup finely chopped onion
  • 1 egg
  • 2 tablespoons snipped fresh parsley
  • 3 tablespoons olive oil
  • 4 slices country Italian bread, toasted
  • 1 cup packed fresh baby spinach
  • 1/4 cup Easy Tomato Sauce
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 2 tablespoons snipped fresh basil
  • Salt
  • Ground black pepper
4.5/5 (13 Votes)

By

by Joanne Smart from Fine Cooking (Issue 81) Serves 3 to 4

  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • Kosher salt
  • 1/4 cup freshly grated Parmigiano-Reggiano
4.7/5 (12 Votes)

By

A spin on the Tuscan classic salad with the addition of olives, sun dried tomatoes and spinach

  • Italian Vinaigrette:
  • 1 1/2 cups dried navy beans, rinsed and picked over
  • 1/4 cup olive oil
  • 1 yellow onion, finely chopped
  • 4 cups firmly packed spinach, washed, drained, and stems removed
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 cup pitted black olives, such as kalamata or niçoise
  • Italian vinaigrette
  • Salt and freshly ground black pepper to taste
  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh oregano or 2 teaspoons dried oregano
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
4.4/5 (128 Votes)

By

With cherry tomatoes and white beans, red pepper flakes, garlic, and parsley, this one-pan chicken dinner makes the...

  • 4 (6-ounce) boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium sweet onion, such as Vidalia, chopped
  • 1 medium red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 cups cherry tomatoes
  • One (15-ounce) can white beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley
4.4/5 (105 Votes)

By

A simple, rich stew of white beans

  • 1 pound dried white beans, soaked overnight
  • 2 tablespoons extra-virgin olive oil
  • 2 large onions, finely chopped
  • 2 stalks celery, finely chopped
  • 2 large carrots, finely chopped
  • 1 quart water
  • 2 large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Freshly ground pepper, to taste
4.6/5 (48 Votes)

By

The Parmesan really shines through in this dish, add to that some tomatoes, lemon zest and spinach for more depth o

  • 1 package poultry herb mix (5 sprigs each sage, rosemary, and thyme)
  • 4 cups dried white beans (1 1/2 pounds) soaked 8 hours or overnight
  • 8 cups water
  • 4 cups unsalted vegetable stock
  • 6 ounces Parmesan cheese rinds
  • 1 yellow onion, halved vertically
  • 2 teaspoons kosher salt
  • 5 cups baby spinach (about 6-ounces)
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 2 teaspoons lemon zest
  • 1/2 teaspoon black pepper
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
  • 3 tablespoons fresh flat-leaf parsley, chopped
5/5 (4 Votes)

By

4-6 servings

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into
  • 1-inch pieces
  • 11/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
5/5 (4 Votes)

By

A tasty soup to prepare with leftover smoked pork

  • 1 pound bag dried white Northern or cannellini beans, rinsed, picked through for any debris, then soaked in a pot of cold water overnight
  • 4 carrots, peeled, quartered
  • 3 celery stalks, quartered
  • 1 onion, peeled, cut into quarter pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 8 sprigs thyme, removed from stem
  • 1 tablespoon fresh rosemary, chopped
  • Smoked pork bone with any meat still attached
  • 1 (28 ounce) can whole tomatoes with juice
  • 3 cups chicken stock, plus 1-2 cups for thinning once soup is cooked and beans absorb liquid
  • 2 cups beef stock
  • 1 1/2 to 2 cups leftover chopped smoked pork, divided
  • 3/4 cup white wine
  • 1/8 cup fresh parsley, chopped
  • 2 tablespoons coarse Kosher salt, plus additional pinches to taste
  • 1 tablespoon cracked black pepper, or more to taste
  • Parmesan cheese, freshly grated, for topping each bowl
5/5 (3 Votes)

By

Rinse and wash beans, sorting through them to remove any pebbles

  • 1 lb. (16 oz) white Great Northern Beans
  • Ham Hock or Ham Bones with Meat
  • 2 teaspoons onion powder
  • 1-1/2 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups water
4.5/5 (38 Votes)

By

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily ...

  • 3/4 cup extra-virgin olive oil; more as needed
  • 4 cloves garlic, smashed and peeled
  • Two 3- 4 4-inch sprigs plus 1 tsp. chopped fresh rosemary
  • 2 large ripe heirloom tomatoes cut into 1/2 inch cubes (about 3 cups)
  • 1 1/2 tsp. kosher salt; more as needed
  • One 15-ox. can cannellini beans, rinsed well and drained
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1 to 2 TBS. fresh lemon juice
  • 1/2 tsp.. freshly ground black pepper; more as needed
  • 1 lb. baguette, cut into 1/2 -inch-slices
5/5 (3 Votes)

By

Heat a small skillet over medium heat

  • 2 tblsp olive oil
  • 4 garlic cloves, coarsely chopped
  • 15 oz can Great Northern beans, rinsed and drained
  • 2 tblsp fresh lemon juice
  • 1 tsp finely chopped fresh rosemary
  • 1/4 tsp salt
  • Rosemary sprig
5/5 (2 Votes)

By

Pre-soak the beans in 4 cups water overnight

  • 1 pound medium gulf white shrimp (shelled and de-veined)
  • 1 cup dried Rancho Gordo white beans such as Alubia Blanca or Royal Corona
  • 6 ounces Italian sausage (we use Caggiano from Sonoma)
  • 1 Tbsp. garlic, chopped fine
  • 1 yellow onion, diced fine
  • 1 carrot, diced fine
  • 2 small celery stalks, diced fine
  • 1 Tbsp. butter
  • 1 cup arugula
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • 1/2 cup bean cooking liquid
5/5 (2 Votes)

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