10+ Recipes for Cannellini Beans
Creamy, mild, and packed full of protein, if you don’t keep a can of cannellini beans in your pantry at all times, these recipes will have you thinking twice! Whether you buy them canned and ready to enjoy, or dry in our Bulk Department, these mighty little beans can be used in everything from soups and stews to salad and one-pot meals. Read on to discover some of our favorite recipes that start with just a handful of humble cannellini beans!
Photo Courtesy of Co+op
White Bean & Fresh Mozzarella Salad with Basil
Made from just 5 simple ingredients, this cannellini bean salad recipe is a perfect side for any potluck. When they’re in season, toss some local cherry tomatoes into this salad to add some summer sweetness!
Ingredients
2 15-ounce cans white beans, drained
1 pound fresh mozzarella, cut into bite-sized pieces
1 cup lightly packed fresh basil leaves, torn into pieces
1 1/2 cups jarred roasted red peppers, drained and sliced
6 tablespoons prepared balsamic vinaigrette
Directions
Rinse the beans and drain well. Place in a large bowl.
Add the mozzarella, basil, sliced red peppers and vinaigrette. Toss gently to coat with dressing.
Serve or refrigerate, covered, for up to 4 days.
Photo Courtesy of Co+op
White Bean & Kale Minestra
Hearty, cozy, and packed with flavor, this minestra is best served with a slice of Co-op rustic sourdough bread.
Ingredients
1 tablespoon olive oil
1/2 cup yellow onion, diced
6 ounces co-op sausage, cut into bite-sized pieces
2-3 cloves garlic, minced
1 small yellow squash, cut into bite-sized pieces
1/2 pound kale, cut into bite-sized pieces
1/4 cup sun-dried tomatoes, diced
2 cups diced tomatoes, including juice
2 cups canned cannellini or white beans, rinsed and drained
3/4 cup vegetable broth
2 teaspoons fresh basil, minced
2 teaspoons fresh oregano, minced
Salt and ground black pepper, to taste
Directions
Heat 1 tablespoon olive oil over medium-high heat in a large stock pot. Add the onions and saute for 2-3 minutes. Add the sausage and minced garlic and saute a few more minutes, stirring frequently.
Add the squash, kale, sun-dried tomatoes, vegetable broth and beans and bring to a simmer.
Simmer over low heat, stirring frequently, until the kale and squash are tender, about 15 minutes, and season to taste with salt and black pepper. Stir in the fresh basil and oregano just before serving.
Photo Courtesy of Co+op
Spicy White Bean Chili
What’s a list of cannellini bean recipes without a mention of chili? This spicy white bean chili calls for just a few simple pantry ingredients. Add in some shredded Co-op roasted chicken to make the dish even more satisfying.
Ingredients
2 tablespoons vegetable oil
1 cup yellow onion, chopped
1 tablespoon garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
2 cups vegetable broth
8 ounces prepared salsa verde
2 (15-ounce) cans diced fire-roasted tomatoes
3 (15-ounce) cans cooked beans (Great Northern or your choice)
2 cups corn kernels, fresh, frozen, or canned
Directions
In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook until soft not browned. Add the cumin, chili powder, coriander, and oregano and saute 1 minute more.
Add the broth, diced tomatoes, and salsa verde. Bring to a boil, then simmer 10 minutes.
Add the beans and corn and simmer 10 minutes more, or until desired thickness. Salt and pepper to taste.
Photo Courtesy of Co+op
Smoky White Bean & Ham Soup
Creamy, mild cannellini beans are paired with a rich, meaty broth for a soup that’s just right on a bone-chilling winter night.
Ingredients
1 cup cannellini beans, sorted and rinsed, soaked for at least 6 hours
1 ham hock or smoked turkey leg
1 large carrot, chopped
1 medium onion, chopped
1 bunch collard greens, chopped
6 cups water
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
Directions
Combine the beans, water, ham hock or turkey leg, carrot and onion in a large pot. Over high heat, bring to a boil, then reduce to a simmer and cover with the lid slightly ajar. Simmer the beans for about an hour and a half. Add more water if the water level drops too low.
Remove the ham hock or turkey leg and let cool, then pick off the meat, discarding the bone. Chop meat into small pieces and set aside.
Add the collard greens, thyme, pepper flakes and salt to the pot and cover again for 30 minutes longer. The beans will be very tender and the greens soft. Stir in the reserved ham or turkey and simmer to heat through. Serve hot.
Photo Courtesy of Love and Lemons
Cannellini Beans & Greens
A simple way to enjoy cannellini beans as a side dish, this flavorful recipe is sure to turn bean skeptics into lovers.
After soaking for 8 hours, cannellini beans are slow-cooked alongside shallots, garlic, fennel, salt, and pepper for up to two hours.
Chard leaves are stirred in at the end until wilted to your liking. Serve these beans as a main dish with a drizzle of olive oil and a side of toasted bread.
One-Pot Braised Chicken with Kale & White Beans
Made all in one pot with simple, flavorful ingredients, this braised chicken with kale and white beans covers all your bases: protein, greens, and carbs!
Chicken thighs are rubbed with paprika, salt and pepper before being seared along with shallots until golden and crisp. Once seared, the chicken is braised in the oven with kale and white beans until tender.
Serve your chicken, kale, and beans on their own or atop mashed potatoes or creamy polenta.
Photo Courtesy of Love & Olive Oil
Pasta e Fagioli
Hearty sausage, creamy cannellini beans, and a rich tomaty-broth come together in this Pasta e Fagioli recipe that comes together in 45 minutes.
If you want a bit of spice in your soup, opt for the Co-op’s linguica or hot Italian sausage. Or, make it veggie-friendly by omitting the sausage or using your favorite plant-based alternative.
Sea Bass with Cannellini Bean Stew
Got a sea bass on hand and feeling fancy? Try this elegant cannellini bean stew! Other white fish would work, too.
Mediterranean-inspired and packed full of herby flavor, the golden crisp of the sea bass is balanced well by creamy, brothy cannellini beans.
Want a little something extra? Make a homemade gremolata and drizzle over the top before serving.
Tuscan Farmer’s Breakfast
While we might not consider beans a breakfast staple here in the States, all across the world from Japan to Germany to Italy, you’ll see beans utilized in a number of breakfast dishes.
In this Tuscan Farmer’s Breakfast, a flavorful cannellini bean stew is topped with poached eggs and a gremolata sauce.
Toss in a handful of spinach if you want more greens, and sub the eggs for tofu if you want something that’s veggie-friendly!
More Cannellini Bean Recipes
Ribollita (Tuscan White Bean Soup) from Love and Lemons
Smoky Beans on Toast from The Clever Meal
Whole-Wheat Tagliatelle with Creamy White-Bean and Kale Sauce from Martha Stewart
Ratatouille with White Beans & Polenta from EatingWell
The Benefits of Bulk
To buy canned beans or to buy dry beans in bulk? While no doubt canned cannellini beans are convenient and eliminate the step of soaking, if you’re willing to spend a few hours waiting for dried beans to rehydrate, there are some serious savings to be had by purchasing cannellini beans from our Bulk Department!
1 pound of dried beans from our Bulk Department equates to 4 cans of beans. At $1.49 per can, 4 cans would cost $5.96. Bulk beans, however, are $4.49/lb. While $1.47 might not be a huge savings up front, overtime, you’ll definitely notice a difference, especially if you apply this concept to all your other beans, rice, and other grains!