Skip to content

Type what you have

Cook with

cannellini bean ×
Tomatoes and Beans
Side Dish American

Tomatoes and Beans

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
  2. 2 Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

By bfr610

Cranberry Hummus
Appetizer American

Cranberry Hummus

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Drain cannellini beans and reserve liquid.
  2. 2 Combine cannellini beans, cranberries, olive oil, lemon juice, thyme, cinnamon, and garlic in a food processor; blend until smooth. If too thick, thin out to your desired consistency by blending in some of the reserved bean liquid.
  3. 3 Stir in chopped pecans, and season to taste with salt. Store in the refrigerator in an air-tight container until ready to serve.
  4. 4 Garnish with additional cranberries, pecans, and a drizzle of olive oil, if desired.

By lutzflcat

Old World Escarole and Beans
Side Dish American

Old World Escarole and Beans

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 7 to 8 minutes. Drain on paper towels; crumble when cool. Reserve drippings in the skillet.
  2. 2 Heat olive oil in drippings, 1 minute. Add escarole; cook and stir, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Add beans and chicken broth; season with red pepper flakes. Simmer for 5 to 7 minutes. Serve in bowls; top with crumbled bacon and Parmesan cheese.

By MissyPorkChop

Roasted Red Bell Pepper Soup
Side Dish American

Roasted Red Bell Pepper Soup

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to broil.
  2. 2 Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
  3. 3 In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
  4. 4 Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

By skaught

White Rotisserie Chicken Chili
Dinner American

White Rotisserie Chicken Chili

5.0

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Combine cannellini beans, chicken stock, rotisserie chicken, corn, chiles, chili seasoning, bouillon granules, onion powder, and black pepper in a pot; bring to boil.
  2. 2 Reduce heat; simmer at least 1 hour. Add sour cream during the last 15 minutes of cooking; stir to combine. Garnish with cilantro.

By Rob

Easy Slow Cooker Creamy Chicken Chili
Dinner American

Easy Slow Cooker Creamy Chicken Chili

4.8

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
  2. 2 Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

By bradysmom

Caldo Gallego (Galecian Broth)
Dinner American

Caldo Gallego (Galecian Broth)

4.7

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
  2. 2 Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
  3. 3 Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.

By JMCCURTAIN

Kohlrabi, Kale, Mushroom, and Bean Saute
Dinner American

Kohlrabi, Kale, Mushroom, and Bean Saute

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
  2. 2 Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
  3. 3 Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

By stevekim

Easy Pork Roast
Dinner American

Easy Pork Roast

4.4

Prep
20 min
Cook
310 min
Total
330 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
  3. 3 Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

By MsBee

Quick Chicken Chili
Dinner American

Quick Chicken Chili

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
  2. 2 Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

By Abbie Jensen Whitton

Spinach and Leek White Bean Soup
Soup American

Spinach and Leek White Bean Soup

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

By BETH4KIDS

Tempeh-Bean Stuffed Peppers
Dinner American

Tempeh-Bean Stuffed Peppers

Prep
20 min
Cook
47 min
Total
67 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
  4. 4 Fill red bell pepper halves with stuffing. Place on a baking sheet.
  5. 5 Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

By MUTHERMCREE

Southwest White Chicken Chili
Dinner American

Southwest White Chicken Chili

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
  2. 2 Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.

By Campbell's Kitchen

Chamberlayne Chicken and Kale Stew
Dinner American

Chamberlayne Chicken and Kale Stew

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.

By LeighAnne

Beet & White Bean Salad
Lunch American

Beet & White Bean Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
  2. 2 Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
  3. 3 Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.

By Cans Get You Cooking

Mediterranean Tuna Capellini
Dinner American

Mediterranean Tuna Capellini

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
  2. 2 Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
  3. 3 Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

By thedailygourmet

Instant Pot Pork Loin and White Beans
Dinner American

Instant Pot Pork Loin and White Beans

Prep
10 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Season pork loin with salt and black pepper. Combine chili powder, cumin, and onion powder; sprinkle on all sides of pork.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil; heat until hot. Cut pork loin in half to fit in the pot if necessary; add to pot. Cook until browned on each side, about 5 minutes total. Remove and set aside.
  3. 3 Pour beer into the pot and stir to deglaze while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to the manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with beans.

By Tammy Lynn

Collard Greens and Beans
Dinner American

Collard Greens and Beans

4.6

Prep
10 min
Cook
145 min
Total
155 min

Instructions

  1. 1 Cook bacon in a large, deep pan over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel-lined plate; set aside. Reserve drippings in pan.
  2. 2 Reduce heat to medium-low. Add onion to the pan; cook and stir until begins to brown, scraping bits off the bottom of the pan with a wooden spoon, about 8 minutes. Add garlic; cook and stir 4 minutes. Return bacon to the pan; stir in collard greens, toss gently until greens are wilted, about 3 minutes.
  3. 3 Add water to almost cover collard greens; stir in brown sugar, vinegar, pepper flakes, salt, and black pepper. Bring to a boil, cover the pan, and reduce heat to low. Simmer until greens are very tender, 1 to 2 hours, stirring in cannellini beans 30 minutes before serving; return to a simmer.

By Melanie E

Arugula Salad with Cannellini Beans
Lunch American

Arugula Salad with Cannellini Beans

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
  2. 2 Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

By Kim's Cooking Now

White Chili with Ground Turkey
Dinner American

White Chili with Ground Turkey

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine ground turkey, onion, and garlic in a large pot over medium heat; cook and stir until turkey is browned, about 10 minutes.
  3. 3 Add chile peppers, cumin, oregano, cinnamon, cayenne pepper, and white pepper; cook and stir 5 more minutes.
  4. 4 Pour in chicken broth and 2 cans of cannellini beans.
  5. 5 Puree the remaining can of beans in a blender or food processor; stir into the soup and add cheese.
  6. 6 Simmer for 10 minutes, stirring occasionally, until cheese has blended into the soup. Serve and enjoy!

By Donna Nugent

Mustard Greens 'n Beans
Dinner American

Mustard Greens 'n Beans

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
  2. 2 Combine water, vinegar, sugar, mustard powder, and pepper flakes in a bowl until sugar has dissolved. Add mustard greens to onion mixture; pour in vinegar mixture. Stir to combine, cover Dutch oven, and bring to a boil. Simmer greens until liquid has been absorbed, 5 to 10 minutes.
  3. 3 Stir in beans until heated through; season with salt and black pepper.

By Fishnets

Zucchini Mediterranean Style
Dinner American

Zucchini Mediterranean Style

4.1

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
  2. 2 Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
  3. 3 Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

By Joe Belmont

Kale and Cannellini Bean Salad in a Jar
Lunch American

Kale and Cannellini Bean Salad in a Jar

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
  2. 2 Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
  3. 3 Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
  4. 4 Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

By France Cevallos

Cannellini Bean and Artichoke Salad
Dinner American

Cannellini Bean and Artichoke Salad

4.7

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Combine cannellini beans, tomatoes, artichoke hearts, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, black pepper, and red pepper flakes in a large bowl; toss until well mixed. Refrigerate until chilled, 8 hours to overnight.

By Barry Heuser

Instant Pot® Cajun Cassoulet
Dinner American

Instant Pot® Cajun Cassoulet

5.0

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1/2 the butter in the pot. Add onion, bell pepper, and celery. Cook until soft, about 5 minutes. Transfer vegetables to a bowl. Add bacon and cook until brown and crisp, about 5 minutes. Remove bacon and drain on a paper towel-lined plate. Add chicken and boudin sausage. Cook in rendered bacon fat until chicken is no longer pink inside and juices run clear, 5 to 10 minutes. Drain and discard bacon grease and turn off Saute function.
  2. 2 Pour in cannellini beans, chicken broth, and cooked onion mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Meanwhile, melt remaining butter in a small skillet over medium heat. Stir in minced garlic and fresh bread crumbs. Cook until garlic and bread crumbs are browned, 2 to 4 minutes. Transfer bread crumb mixture to a bowl.
  4. 4 Release Instant Pot® pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove boudin sausage, cut into 1-inch pieces, and return to the pot. Stir in Cajun seasoning, hot sauce, and cooked bacon. Ladle cassoulet into serving bowls and top each serving with toasted bread crumbs.

By thedailygourmet

White Chili I
Dinner American

White Chili I

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  2. 2 Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  3. 3 Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

By Dierdre Dee

Easy White Chicken Chili
Dinner American

Easy White Chicken Chili

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
  2. 2 Transfer chicken to a cutting board; cut into 1-inch pieces.
  3. 3 Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
  4. 4 Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
  5. 5 Season with salt to serve.

By EPHESIS

Slow Cooker Venison Chili for the Big Game
Dinner American

Slow Cooker Venison Chili for the Big Game

4.7

Prep
20 min
Cook
310 min
Total
330 min

Instructions

  1. 1 Cook venison and sausage in a large skillet over medium heat until no longer pink and evenly browned, breaking up with a wooden spoon as necessary. Drain grease. Stir in onions and garlic; cook until fragrant, about 3 minutes. Drain grease. Stir in tomato paste; season with hot pepper sauce, salt, and black pepper.
  2. 2 Add cannellini beans, tomatoes, and chili powder to a slow cooker; stir in venison mixture. Cover the slow cooker.
  3. 3 Cook on Low, 8 to 10 hours, or on High, about 5 hours. Sprinkle servings with Cheddar cheese.

By XFREYJAX

Tomato, Tuna, and Bean Salad
Dinner American

Tomato, Tuna, and Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

By Marcia