Savoury white cannellini beans

Beans make a flavourful and creamy dish simmered with herbs and onionsIf you are bored with all your regular side dishes, try this one. Cannellini, or white kidney beans, are flavorful and high in fiber and protein. Cooked with herbs and garlic and laced with truffle oil they are delicious.  This dish is a tasty substitute for rice, potatoes, or pasta. However, you can reduce the amount protein you would usually serve, as the beans are full of protein and you will want to rebalance your calories and nutrients. Cannellini are a good source of iron and calcium. If you use canned beans buy the low-sodium kind. Rinse well. I find organic canned beans taste better. You may also cook your own from dried. This is a great dish for a dinner party or buffet, if you have vegan or vegetarian friends, as it can serve as main dish, too.

Sauté in 1 Tbsp. of olive oil until soft do not brown:

 

¾ cup peeled and diced carrots (Health experts recommend peeling all root vegetables or buy organic peeled baby carrots and dice.)

1 medium sweet onion peeled and cut into large dice

2 cloves of garlic, peeled and crushed or minced

 

When the vegetables have softened add:

 

Add 1 can well-rinsed (organic) Cannellini (about 2 cups maybe slightly more or less depending on brand).

1 tsp. dried or branch of fresh thyme (fresh is better but either works)

1 tsp.  dried or branch of fresh rosemary

½ tsp. dried chili flakes

¾ cup of any dry white wine

½ stock chicken or vegetable

Simmer at medium bubble until most of the liquid is gone.

 

Do not cook to mush.

When almost all the liquid has evaporated lower heat and season.

 

Season to taste with salt and pepper

Remove the twigs from the herbs.

Remove from heat:

Add 1-2 tsp. of Truffle oil before serving (optional feel free to use a good olive oil instead)

Served here on a bed of arugula lightly dressed with oil, red wine vinegar and fresh basil.

 

Share