White beans with herbs recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
These white beans are flavoured with herbs, onion and garlic, then served over crostini or bruschetta. A lovely make ahead starter or nibble that's easy on the pocket, too!
20 people made this
- 450g dried white beans, like cannellini
- 500 to 750ml vegetable or chicken stock, or water
- 2 garlic cloves, finely chopped
- 1 small red onion, chopped
- drizzle of olive oil
- 1 bay leaf, or
- 2 to 3 sage leaves, or
- 1 rosemary sprig
- salt and pepper to taste
MethodPrep:10min ›Cook:2hr ›Extra time:8hr soaking › Ready in:10hr10min
- Soak the beans overnight or for at least 8 hours. Drain them and place them in a pot to either cook on the hob over low heat or in an ovenproof casserole dish to bake in the oven. After placing the beans in the pot, add enough stock or water to cover them.
- Gently sauté the garlic and onion in olive oil until slightly transparent, about 5 minutes, and then add to the pot. Also add the herb of choice. Cook the beans for about 2 hours (check them for doneness), either on the hob or in the oven.
- Season with salt and pepper towards the end of the cooking time. Remove from the heat and let the beans stand, covered, for 30 minutes so that they can absorb any excess liquid.
- The beans can be served whole or pureed to the desired consistency. Serve with crostini or bruschetta.
Reviews & ratingsAverage global rating:(1)
Reviews in English (0)
Ham and White Bean Skillet
Beans and rice are a big deal in the south, always have been really. Back in the day, they were an important part of the dietary needs of the people, because families were large and relatively poor, so any kind of bean was an inexpensive, nutritious and filling dish.
Mostly our beans are slow cooked from dried beans, on the top of the stove, and that's really the way I still love them best to this day. Don't get me wrong. Electronic pressure cookers like the Instant Pot do an excellent job and makes a great pot of beans from dried, but slow-stewed still rules in my book. Fresh frozen sometimes fill in, and though faster, still take a little care to make.
Canned beans are an excellent solution for a time crunch because somebody else has already done the work for you! Unfortunately they can also be a bit high in sodium, but the solution is simple.
Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.
As to rice, long grain rules in the Deep South over all others and while I mostly cook with it, I also keep a box of "instant rice," or what is also known as minute rice, for skillet meals just like this. It just seems to work better for me and doesn't get that mushy texture that sometimes happens, but what exactly is instant rice anyway?
Simple. It's rice that has already been precooked. That's it y'all!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Ham and White Bean Skillet.
Heat the oil in a large lidded skillet (about 4.5 quart/11 inch) over medium-high heat. Add the ham and lightly brown.
Add the garlic, fresh parsley, Cajun seasoning, pepper and bay leaf. Bring to a boil.
Drain, rinse, and mash one can of the beans and stir in.
Add the remaining can of beans, green onion and rice.
Mix well, bring to a boil, cover and reduce heat to a medium low simmer.
Cook, covered, for about 8 to 10 minutes, or until liquid is absorbed and rice is tender.
Fluff with a fork, taste and adjust seasonings as needed serve immediately.
Ham and White Bean Skillet
- 1 tablespoon extra virgin or light olive oil
- 1/2 pound smoked ham, chopped
- 1 cup chopped onion
- 1/2 cup chopped sweet bell pepper, any color, or use a combination
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 1/2 tablespoon fresh parsley
- 1/4 to 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1 large bay leaf
- 2 cups chicken stock or broth
- 2 (15.5 ounce) cans of white beans, divided use, rinsed and drained
- 1 green onion, sliced
- 2 cups instant rice
- Heat the oil in a large lidded skillet (about 4.5 quart/11 inch) over medium-high heat. Add the ham and lightly brown.
- Add the onion, bell pepper, and celery cook and stir until vegetables are tender, about 5 minutes.
- Add the garlic, fresh parsley, Cajun seasoning, pepper and bay leaf.
- Add stock/broth.
- Drain, rinse, and mash one can of the beans and stir in.
- Add the remaining can of drained beans, green onion and rice.
- Mix well, bring to a boil, cover and reduce heat to a medium-low simmer.
- Cook, covered, for about 8 to 10 minutes, or until liquid is absorbed and rice is tender.
- Fluff with a fork, taste and adjust seasonings as needed serve immediately.
This recipe is a great, basic rice and beans dinner and versatile enough that I've successfully varied the meats, canned beans and seasonings to come up with other meals too. Use your imagination and make some swaps for variety.
Skillet Chili Mac
Sausage and Peppers Stew with Onions with Beans
Beef and Bean Burrito Skillet Dinner
Did you make this recipe?
As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.
Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!
© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved
Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.
ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.
Brothy White Beans with Radicchio
Brothy beans with radicchio are a must-have in your white beans recipe library. This radicchio recipe is easy to prepare and so delicious!
Radicchio is a beautiful bitter vegetable that pairs perfectly with herby, creamy beans. Although it may look like cabbage, radicchio is part of the chicory family, along with escarole and curly endives. These vegetables are related to lettuces but are pretty bitter. This bitter flavor can mellow if it is sautéed or grilled.
In this radicchio and white beans recipe, bitter radicchio gets a little massage first and marinates with extra virgin olive oil, lemon juice, and salt. I enjoyed the bitter flavor paired with the beans. If you’re averse to bitter tastes, you may want to roast the radicchio leaves instead. If you don’t love bitter vegetables, look at my substitution suggestions below!
How to Make Brothy White Beans with Radicchio
This recipe is so easy to prepare.
First, prepare the radicchio. Cut the bottom stump from the radicchio and peel off each leaf individually. Place the leaves in the bowl with extra virgin olive oil, lemon juice, and zest, and salt, and use your hands to massage the leaves for a minute or two gently. You will feel the leaves tenderize slightly. Set aside at room temperature to marinate for 30 minutes.
Next, just cook the beans. Prepare the beans with a bit of oil, onion, garlic, crushed red pepper, and stock. Add the beans and let them simmer for 30 minutes. Finishing the dish is as simple as adding some fresh herbs and more lemon juice and zest. That’s it! Once the herbs are bright green, turn off the heat and serve the beans with the marinated radicchio.
If you’re not a fan of radicchio or if you just can’t find it, try these substitutions:
- Chopped kale, lacinato or curly
- Shaved brussels sprouts
- Shredded green or purple cabbage
Looking for more vegan recipes? Check my archives!
If you made this kale soup recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!
White beans with herbs recipe - Recipes
While any white bean will do, I typically choose great Northern or navy beans, which are usually fresh and cheap. Sort through beans and toss out shriveled ones and any rocks or other debris. Guanciale is seasoned and cured pork jowl that is available at Pastaworks (house-cured and quite good). For a mail-order source, I strongly recommend Boccalone (www.boccalone.com), a new San Francisco salumeria. If you can&apost find guanciale or pancetta, substitute bacon or prosciutto. Feel free to stir wilted greens (such as spinach, kale or arugula) into the beans before serving.
2 14-ounce cans diced tomatoes, well drained
3 tablespoons extra-virgin olive oil (divided)
10 cloves garlic, thinly sliced (divided)
2 ounces guanciale or pancetta, diced fine
1 large celery rib, minced
1 large pinch crushed red pepper flakes
1 pound dried white beans, sorted, soaked overnight in cold water and drained
1 tablespoon minced fresh sage
Adjust oven rack to middle position and preheat oven to 275 degrees. In pie plate or small baking pan, mix tomatoes with 1 tablespoon each of olive oil and garlic transfer to oven.
Cook guanciale in remaining 2 tablespoons olive oil in large Dutch oven over medium heat just until fat is rendered, about 5 minutes. Add onion, carrot, celery, pepper flakes and large pinch salt to pot. Cook, stirring occasionally, until vegetables are very soft and golden, 10 to 15 minutes. Add remaining garlic and cook until very fragrant and softened, about 2 minutes. Add beans, water, herb bundle and bay leaf bring to simmer over medium-high heat. Partially cover, transfer pot to oven, and bake until beans are just soft, about 2 hours. Remove lid and cook additional 1 hour.
Transfer 1 cup of beans and broth to food processor and process until smooth return to pot and stir until blended. Stir tomatoes and sage into beans adjust seasoning to taste with salt, pepper flakes and lemon juice. Serve immediately or refrigerate for later use.
- How To Cook Healthy Meals Under 300 Calories: Steaks With Strawberries And Chili - Recipe
- How To Cook Baby Potatoes With Milk Sauce And Lemon Dressing - Recipe
- How To Cook Sweet Salami With Cocoa, Walnuts And Egg - Recipe
- How To Cook Whole Pear Pie - Recipe
- How To Cook Cottage Cheese Cakes With Vanilla And Powdered Sugar - Recipe
- How To Cook Parmesan Soup With Chicken Meatballs - Recipe
- How To Cook Easter Cake With Apples And Honey - Recipe
- How To Cook Wholemeal Pancakes With Buttermilk And Butter - Recipe
- How To Cook Orange Cake With Walnuts And Mascarpone Cream - Recipe
- How To Cook Strawberry Jam Donuts - Recipe
- How To Cook Sandwiches With Cream Cheese And Blueberries - Recipe
- How To Cook Salmon With Sorrel Sauce And Walnut Paste - Recipe
- How To Cook Spring Salad Of Fresh Potatoes And Radishes With Walnuts, Mustard And Honey - Recipe
- How To Cook Spicy Meatballs In The Oven With Garlic And Parsley - Recipe
- How To Cook Grandma's Pancakes - Recipe
- How To Cook Roasted Meatballs With Rosemary And Garlic - Recipe
- How To Cook Potato Baskets With Quinoa, Mushrooms And Smoked Cheese - Recipe
- How To Cook Gluten-free Pie With Beef - Recipe
- How To Cook Pumpkin In Butter With Apples, Dried Fruits And Nuts - Recipe
- How To Cook Classic Cheese Consonant - Recipe
- Olive oil cooking spray
- 2 medium heads cauliflower (about 1 1/2 pounds each)
- 3 tablespoons cornstarch
- 2 large eggs
- ⅛ teaspoon salt plus a pinch, divided
- 1 cup panko breadcrumbs, preferably whole-wheat
- ⅓ cup grated Parmesan cheese
- ½ teaspoon ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 cup dry white wine
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 2 large cloves garlic, chopped
- 2 tablespoons chopped fresh herbs, such as thyme, sage, rosemary and/or parsley
- ¼ teaspoon crushed red pepper
Preheat oven to 400°F. Generously coat a baking sheet with cooking spray.
Remove any leaves from cauliflower, but leave stems intact. With the heads stem-side up, use a large chef&rsquos knife to cut each through the stem into 2 equal halves. Cut a 1-inch-thick slice from each half. (Reserve the remaining cauliflower for another use.)
Place cornstarch in a shallow dish. Lightly beat eggs with 1/8 teaspoon salt in another shallow dish. Combine panko, Parmesan and pepper in a third shallow dish. Dredge each cauliflower steak in the cornstarch, shaking off any excess. Dip in the egg and let any excess drip off. Coat with the panko mixture. Place on the prepared pan. Generously coat both sides of the cauliflower with cooking spray.
Bake, flipping the cauliflower and rotating the pan from front to back halfway through, until the cauliflower is tender and the coating is crispy, 45 to 55 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until they just start to burst, about 3 minutes. Add wine and cook until reduced by half, about 2 minutes. Stir in beans, garlic, herbs, crushed red pepper and the remaining pinch of salt. Remove from heat and cover to keep warm.
Reviews ( 8 )
Followed the recipe exactly and it turned out perfectly. This has such a unique but delicious flavor. Even my 12 year-old kept coming by while it was cooking because it smelled so good. Will definitely make again.
I made this is the crockpot and it was delicious. I didn't add any liquid to it at all. I cooked the roast on high for about 2 hours, then I added the beans and other spices (after soaking the beans for an hour), and cooked on high for anothter hour then switched to low for another 4 hours. It came out really really good. Everyone loved it and we will be making this one again in the crock pot of course.
I made this recipe pretty much exactly has directed, and it turned out perfectly, and it looked as pictured. I'm not sure what I did differently that I avoided the problems others had with it being too dry. I cook with dried beans a lot, and the thing about them is that the amount of liquid required to cook them depends on the age of the beans - the older the beans, the more liquid required. I covered my beans with cold water, brought it to a boil, took them off the heat, covered them, and sat them for the required hour. It was actually a little longer than that, because I didn't start the browning of my meat until that hour was about over. Also, I don't drain my beans. Instead of using the 1/2 cup fresh water, I used 1/2 cup of the bean liquid. Check your pot after about a half hour in the oven - if things start looking dry, just add more of the bean water or more broth. Anyway, it tasted wonderful, great comfort food. Dried beans have so much more flavor than canned!
Ingredients You Will Need
Ingredients for this white bean salad recipe come mostly from your pantry or are fridge staples. Its prep process reminds me of when cooking pasta e fagioli or minestrone soup – clean out fridge and pantry, adjust to taste as you go and you know it will be delish.
- 2 x 15 oz cans of white beans: Cannellini beans, navy beans, great northern beans, black eyed peas or even pressure cooked chickpeas would work. If buying canned white beans, I recommend to buy low sodium.
- Red onion is mild onion that is perfect to eat raw. Green onion would be great too. Not white or yellow though, it is too strong for this cannellini bean salad.
- Dressing: Quality extra virgin olive oil is the best for raw salad dressings. They say in dark and glass bottle it retains freshness and nutrients better. Combined with vinegar or lemon juice, dried herbs, salt and pepper makes easy and quick homemade salad dressing.
- Fresh veggies: If you have any crunchy veggies in your produce drawer, throw them in this navy bean salad. For example: celery, bell pepper, cucumber, zucchini.
White Bean Dip with Herbs
I am all about a good dip. Give me hummus, salsa or guacamole any time of day and I am a happy girl.
And I am happy to report there is another type of dip we can add to the delicious list – White Bean Dip with Herbs. This dip is full of fresh garlic, thyme and rosemary and has the creamiest texture. It tastes rich without adding a ridiculous amount of oil.
The key to the deep flavor in this dip is sautéing the garlic and herbs before mixing them in with the rest of the ingredients. This releases the fragrant flavors and infuses them with the oil. And who doesn’t want their house to smell like garlic and herbs.
Serve this dip hot over toasted baguette slices or cold with fresh veggies and pita bread. You can’t go wrong either way.
Spring-Inspired Buddha Bowl
This spring-inspired version is naturally gluten-free and plant-based and uses fresh spring produce including carrots, radish, and parsley.
Marinated white beans and quinoa provide a protein- and fiber-rich base with a light and lemony touch that screams spring. Tender massaged kale adds a mega dose of greens (+ vitamins K, A, C, B6, calcium, magnesium, and so much more!). Or if you have other spring greens around (such as arugula or spinach), they could be used in place of the kale, but we’d skip the massaging step to prevent them from getting soggy.
We top off the bowl with our vibrant, herby Green Goddess Dressing (or another lemony dressing of your choosing) and Herb & Lemon White Bean Dip (or store-bought if you’re wanting a shortcut).
Lastly, if you’re in a carby mood, whip up a batch of our Gluten-Free Flatbread or Naan for some serious magic in your mouth.
We hope you LOVE this Buddha bowl! It’s:
& SO delicious!
And with more than 11 grams fiber and 16 grams protein per serving and an assortment of vitamins and minerals, it’s a nourishing and filling entrée. It’s perfect for meal prep because the components can be prepared in advance and then easily assembled when ready to eat!