Type what you have

Ingredients

• ✓ cannellini bean
• hot pepper sauce
• chili powder
• black pepper
• cumin
• salt
• white sugar
• garlic
• lemon juice
• lime juice
• cilantro
• red wine vinegar
• olive oil
• red onion
• corn kernel
• red bell pepper
• green bell pepper
• kidney bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ cannellini bean
• cilantro
• balsamic vinegar
• tomato paste
• water
• black bean
• kidney bean
• tomato
• clove
• salt
• sugar
• chile powder
• paprika
• cumin
• yellow bell pepper
• garlic
• onion
• olive oil
• cooking spray
• ground beef

Instructions

1. 1 Cook and stir ground round in a large, deep skillet over medium-high heat until crumbly and browned. Drain and set aside.
2. 2 Place a large Dutch oven over medium-high heat; coat with cooking spray and add olive oil. Add onion and garlic; cook and stir until onion is tender. Add bell pepper; cook and stir until tender. Season vegetables with cumin, paprika, chili powder, sugar, salt, and cloves; stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Add water to cover; bring to a boil. Stir in ground round and tomato paste; simmer for 30 minutes.
3. 3 Off heat, stir in vinegar. Top servings with cilantro.

By MAHooper

Ingredients

• ✓ cannellini bean
• garlic
• kielbasa sausage
• onion
• kale
• parsley
• thyme
• parmesan cheese

Instructions

1. 1 In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

By MARIGOLD

Ingredients

• ✓ cannellini bean
• chicken breast
• black olive
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ cannellini bean
• cream cheese
• blue cheese dressing
• cheddar cheese
• buffalo wing sauce
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives.
3. 3 Bake in the preheated oven until bubbly, 20 to 25 minutes.

By laurie

Ingredients

• ✓ cannellini bean
• sweet pea
• butter
• parmesan cheese
• black pepper

Instructions

1. 1 Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
2. 2 Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

By ohevshalomel

Ingredients

• ✓ cannellini bean
• turkey sausage
• spaghetti sauce
• mushroom
• thyme
• mozzarella cheese
• crescent roll dough

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
3. 3 Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
4. 4 Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
5. 5 Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

By timetoshine45

Ingredients

• ✓ cannellini bean
• penne pasta
• tomato
• spinach
• feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Ingredients

• ✓ cannellini bean
• butter
• mild sausage
• fennel
• chicken broth
• thyme
• truffle salt
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
5. 5 Ladle soup into bowls and serve with a drizzle of olive oil.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• olive oil
• turkey sausage
• chicken broth
• escarole
• tomato sauce

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add sausage and cook until evenly browned and crumbly, 5 to 10 minutes. Add chicken broth, beans, tomato sauce, and escarole. Simmer for 15 to 20 minutes.

By Melanie Garland-Sloan

Ingredients

• ✓ cannellini bean
• yogurt
• feta cheese
• garlic
• lemon juice
• parsley
• dill
• chive
• mint
• black pepper

Instructions

1. 1 Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

By Heather Reis

Ingredients

• ✓ cannellini bean
• chicken breast
• olive oil
• onion
• cumin
• water
• green chili
• rice sides herb and butter
• zucchini

Instructions

1. 1 Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
2. 2 Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
3. 3 Stir in Knorr® Rice Sides™ - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.

By Knorr

Ingredients

• ✓ cannellini bean
• kidney bean
• vegetable broth
• quinoa
• onion
• zucchini
• celery
• carrot
• kale
• garlic
• salt
• oregano
• rosemary

Instructions

1. 1 Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ cannellini bean
• olive oil
• shallot
• onion
• red pepper flakes
• tomato sauce
• tomato
• chicken broth
• black pepper
• basil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
2. 2 Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
3. 3 Top with fresh basil before serving, if desired.

By Contadina

Ingredients

• ✓ cannellini bean
• cilantro
• garlic
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

By msjess

Ingredients

• ✓ cannellini bean
• rolled oat
• white sugar
• brown sugar
• vanilla extract
• baking powder
• baking soda
• cinnamon
• date
• coconut
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
2. 2 In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

By Sara Sue

Ingredients

• ✓ cannellini bean
• olive oil
• red onion
• maple syrup
• olive oil
• butternut squash
• maple syrup
• olive oil
• baby broccoli
• chicken stock
• maple syrup
• thyme
• bacon

Instructions

1. 1 Heat cannellini beans on low heat in a saucepan.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
3. 3 Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
4. 4 Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
5. 5 Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

By Jennifer Baker

Ingredients

• ✓ cannellini bean
• olive oil
• celery
• carrot
• onion
• garlic
• chicken broth
• tomato
• italian seasoning
• ditalini pasta

Instructions

1. 1 Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.
2. 2 Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.
3. 3 Add beans and pasta; cook until heated through, about 5 minutes.
4. 4 Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.

By Campbell's Kitchen

Ingredients

• ✓ cannellini bean
• rotini pasta
• olive oil
• kale
• garlic powder
• garlic salt
• chipotle pepper powder
• vegetable broth
• mexican cheese blend

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
3. 3 Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
4. 4 Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

By Tracy McKibben

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• tomato
• penne pasta
• salt

Instructions

1. 1 In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Mix pasta with bean mixture and salt as desired.

By Jen

Ingredients

• ✓ cannellini bean
• vegetable oil
• bacon
• turkey meat
• onion
• tomato puree
• brown sugar
• mustard
• salt
• black pepper
• kidney bean

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
2. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
3. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

By SOIABEA

Ingredients

• ✓ cannellini bean
• baking soda
• olive oil
• garlic
• sage
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
2. 2 Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
3. 3 Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
4. 4 Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ cannellini bean
• penne pasta
• olive oil
• garlic
• broccoli
• cauliflower
• salt
• vegetable broth
• chicken broth
• butter
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until almost (but not quite) done, about 9 minutes. Drain.
2. 2 Meanwhile, heat oil in a large pot over medium heat. Add garlic and cook until golden, 2 to 4 minutes. Add broccoli and cauliflower florets; cook for 1 minute. Stir in 1/4 teaspoon salt, cover, and cook for 3 minutes.
3. 3 Add beans, broth, butter, pepper, and remaining 1/4 teaspoon salt; cook until beans are warm and sauce thickens slightly, about 5 minutes.
4. 4 Add pasta; cook and stir until heated through, about 1 minute. Sprinkle with Parmigiano-Reggiano cheese.

By Allrecipes Member

Ingredients

• ✓ cannellini bean
• olive oil
• garlic
• salt
• cherry tomato
• chicken broth
• black pepper

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

Ingredients

• ✓ cannellini bean
• butter
• onion
• flour
• chicken broth
• green chili
• chicken
• sour cream
• cumin
• mexican seasoning mix
• monterey jack cheese
• avocado

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
2. 2 Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• pancetta bacon
• olive oil
• red onion
• celery
• sage
• salt
• black pepper
• chicken stock
• seashell pasta
• salt
• parsley

Instructions

1. 1 In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
2. 2 Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
3. 3 Stir in minced parsley before serving, and sprinkle with grated cheese.

By MARBALET

Ingredients

• ✓ cannellini bean
• cranberry
• olive oil
• lemon juice
• thyme
• cinnamon
• garlic
• pecan
• salt

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

Ingredients

• ✓ cannellini bean
• vegetable oil
• carrot
• celery
• onion
• garlic
• smoked sausage
• kidney bean
• tomato
• bay leaf
• thyme
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until onion is transparent. Add sausage to the skillet, and cook for a few more minutes to brown.
2. 2 Pour in kidney beans, cannellini beans, and tomatoes; season with bay leaves, thyme, salt, and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, occasionally stirring until vegetables are tender.
3. 3 Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

By Beth Stone Strachan

Ingredients

• ✓ cannellini bean
• spinach
• gnocchi
• olive oil
• crimini mushroom
• celery
• french-fried onion
• white wine
• kosher salt
• sage
• vegan pesto
• vegetable broth

Instructions

1. 1 Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4. 4 Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
5. 5 Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

By Connie Fabian Byrnes

Ingredients

• ✓ cannellini bean
• butter
• red onion
• garlic
• all-purpose flour
• chicken stock
• baby kale
• chicken
• tomato
• oregano
• basil
• salt
• pepper
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
2. 2 Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
3. 3 Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
4. 4 Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
5. 5 Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

By Campbell's Kitchen