Type what you have

Ingredients

• ✓ white bean
• tuna
• olive oil
• lemon juice
• cherry tomato
• scallion

Instructions

1. 1 Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

By Katie Pitre

Ingredients

• ✓ white bean
• olive oil
• sausage
• prosciutto ham
• onion
• carrot
• celery
• thyme
• great northern bean
• chicken broth

Instructions

1. 1 Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
2. 2 Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

By Ben S.

Ingredients

• ✓ white bean
• black pepper
• salt
• garlic
• oregano
• tomato paste
• red wine vinegar
• olive oil
• parmesan cheese
• red onion
• basil
• pea
• carrot
• yellow bell pepper
• zucchini
• tomato
• rotini pasta

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water.
2. 2 Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
3. 3 Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

By Contadina

Ingredients

• ✓ white bean
• fava bean
• chickpea
• flat leaf parsley
• olive oil
• garlic
• lemon
• kosher salt
• black pepper

Instructions

1. 1 Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with salt and pepper. Chill and marinate in the refrigerator for at least 2 hours before serving.

By slave2satan

Ingredients

• ✓ white bean
• barbecue sauce
• rice vinegar
• vegetable oil
• corn kernel
• red bell pepper
• green onion
• salt
• black pepper

Instructions

1. 1 Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

By John Mitzewich

Ingredients

• ✓ white bean
• turkey leg
• onion
• bay leaf
• celery
• carrot
• tomato
• italian seasoning
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

By Maureen O'leary

Ingredients

• ✓ white bean
• chicken sausage
• onion
• yellow squash
• garlic
• chicken broth
• tomato
• spinach
• red wine
• italian seasoning
• pecorino romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ white bean
• calamari
• vegetable oil
• red pepper flake
• chipotle chile powder
• cayenne pepper
• brown sugar
• jalapeno pepper
• salt
• arugula
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
2. 2 Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
3. 3 Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
4. 4 Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

By John Mitzewich

Ingredients

• ✓ white bean
• olive oil
• garlic
• rosemary

Instructions

1. 1 Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ white bean
• milk
• white sugar
• egg
• orange zest
• ground ginger
• cornstarch
• butter
• vanilla extract

Instructions

1. 1 Process beans and milk together in a blender until smooth; pour into a small saucepan.
2. 2 Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
3. 3 Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.

By Lanilu

Ingredients

• ✓ white bean
• black bean
• tomato
• kale
• butter
• onion
• chili powder
• garlic and herb seasoning
• salt
• chicken breast
• chicken broth
• heavy cream

Instructions

1. 1 Place black beans, white beans, tomatoes, and kale in a slow cooker.
2. 2 Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Transfer the onion to the slow cooker.
4. 4 Sprinkle with chili powder, garlic and herb seasoning, and salt.
5. 5 Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
6. 6 Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
7. 7 Stir in the heavy cream, allow to heat for a few minutes, and serve.

By Valerie Bagwell McGreevy

Ingredients

• ✓ white bean
• olive oil
• onion
• celery
• garlic
• thyme
• black bean
• vegetable broth
• cumin
• sage

Instructions

1. 1 Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

By Connie Fabian Byrnes

Ingredients

• ✓ white bean
• olive oil
• garlic
• farfalle pasta
• fire-roasted diced tomato
• basil

Instructions

1. 1 Combine the olive oil and garlic in a small bowl. Set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. 3 Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

By elsaw

Ingredients

• ✓ white bean
• chicken
• water
• hominy
• onion
• green chile
• garlic
• cumin
• oregano
• chicken bouillon
• monterey jack cheese

Instructions

1. 1 Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
2. 2 Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
3. 3 Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

By ASweetGemini

Ingredients

• ✓ white bean
• butter
• onion
• chicken broth
• tomato
• kale

Instructions

1. 1 Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
2. 2 Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

By Heidirs

Ingredients

• ✓ white bean
• spinach
• carrot
• olive oil
• shallot
• garlic
• chicken stock
• oregano
• thyme
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine baby spinach and carrot in a food processor; pulse until finely chopped.
2. 2 Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
3. 3 Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

By jenn

Ingredients

• ✓ white bean
• chicken breast
• white chili seasoning
• chicken broth
• salsa verde
• cream-style corn
• onion
• celery
• jalapeno pepper
• green chile
• garlic
• cilantro

Instructions

1. 1 Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
3. 3 Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

By hamburgertuktuk

Ingredients

• ✓ white bean
• olive oil
• chicken breast
• onion
• red bell pepper
• garlic
• chicken broth
• corn
• skim milk
• cornstarch
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
2. 2 Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

By drrckbr

Ingredients

• ✓ white bean
• garlic
• chicken breast
• zucchini
• tomato
• basil
• black pepper

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

By hauliewytmo

Ingredients

• ✓ white bean
• halloumi cheese
• pomegranate vinegar
• honey
• harissa
• olive oil
• black pepper
• black bean
• kidney bean
• red onion
• mint
• cilantro

Instructions

1. 1 Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
2. 2 While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
3. 3 Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ white bean
• kale
• olive oil
• kielbasa sausage
• green onion
• chicken broth
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

Ingredients

• ✓ white bean
• vegetable oil
• onion
• garlic
• potato
• broccoli
• corn
• spinach
• mushroom
• carrot
• cabbage
• chicken broth
• egg noodle

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook until tender. Stir in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, or until potato is tender.
2. 2 Stir egg noodles and white beans into the pot; continue cooking 7 minutes, or until noodles are tender and beans are heated through.

By SWEETIEBRITZ

Ingredients

• ✓ white bean
• ham hock
• onion
• brown sugar
• maple syrup
• salt
• water
• ketchup
• mustard

Instructions

1. 1 In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
2. 2 Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

By Laura

Ingredients

• ✓ white bean
• olive oil
• mushroom
• onion
• celery
• garlic
• barley
• vegetable broth

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ white bean
• bacon
• ground beef
• baked bean
• pork
• butter bean
• brown sugar
• barbecue sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook bacon until crisp. Drain, crumble, and set aside. In the same skillet, cook and crumble the ground round until evenly browned. Drain.
3. 3 In a large deep casserole dish or Dutch oven, combine the bacon, beef, baked beans, white beans, and butter beans. Stir in the brown sugar, barbeque sauce, and onion soup mix until well blended.
4. 4 Bake, uncovered, for 1 hour in the preheated oven.

By Michael D'Angelo

Ingredients

• ✓ white bean
• basil
• garlic
• lemon juice
• olive oil
• chickpea
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel.
2. 2 Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.

By John Mitzewich

Ingredients

• ✓ white bean
• olive oil
• onion
• italian seasoning
• chicken broth
• tomato
• cabbage
• ham
• celery

Instructions

1. 1 Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season with Italian seasoning; cook and stir for 1 more minute.
2. 2 Stir in chicken broth, white beans, tomatoes, cabbage, ham, and celery; bring to a boil. Reduce the heat to low and simmer until celery and cabbage are tender, 15 to 20 minutes.

By ScottF

Ingredients

• ✓ white bean
• butter
• all-purpose flour
• milk
• green chile pepper
• onion powder
• cumin
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
2. 2 Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

By AishaSahar

Ingredients

• ✓ white bean
• tomato paste
• hot pepper sauce
• black pepper
• cumin
• paprika
• garlic-pepper seasoning
• oregano
• worcestershire sauce
• chili powder
• brown rice
• vegetable broth
• tomato
• ground turkey
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
2. 2 Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
3. 3 Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.

By C R Henning

Ingredients

• ✓ white bean
• nutmeg
• cinnamon
• paprika
• coriander
• garlic powder
• white sugar
• red pepper flakes
• cayenne pepper
• black pepper
• cumin
• salt
• kidney bean
• black bean
• red chili bean
• tomato sauce
• red wine
• garlic
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches.
2. 2 Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
3. 3 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes.
4. 4 Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.

By Ed Price