Recipes for "white bean recipes"

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.

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.

Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.

Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

Gather the ingredients.

Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes.

Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.

Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth.

Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.

Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.

In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

Gather ingredients.

Heat oil in a large pot, and cook onion and garlic until soft.

Stir in broth, then add in tomatillos, tomatoes, and chiles. Stir together and season with oregano, coriander, and cumin. Bring to a boil, then simmer for 10 minutes.

Add chicken, beans, and corn; simmer 5 minutes. Season with salt and pepper to taste.

Serve hot and enjoy!

Rinse the dry beans under cold running water, removing any stones you may find. Place the beans in a large pot and cover with at least a couple of inches with cold water. Soak for at least 4 hours. (To do a quick soak, you can pour boiling water over the beans and cover by a couple of inches, and just soak for one hour instead of four.)

Drain the beans. Return the beans to the pot and add 3 quarts of water to the pot. Add 2 Tbsp olive oil, the sage leaves, 2 cloves crushed garlic, 3 teaspoons kosher salt, and the peppercorns. Cover, bring to a simmer on medium heat, and simmer beans for one hour. Lower the heat so that the beans are barely simmering. Cook for an additional 1-2 hours, or until beans are just tender. Note that the fresher the beans the shorter the cooking time, the older the beans the longer the cooking time. Remove from heat and let cool in cooking liquid. Set aside 1/2 cup of the cooking liquid, drain the rest from the beans.

Heat one tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Remove sausages from their casings (if the sausage has come in casings), and cook in the skillet until lightly browned, about 3-4 minutes.

Stirring occasionally until slightly thickened, about 5 minutes.

Season to taste with salt and pepper. Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans.

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Cook the bacon in a large Dutch oven over medium heat until browned and crisp. Remove bacon and place on paper towels to soak up excess fat. Crumble up the bacon and set aside.

Remove all but a tablespoon of the bacon drippings from the pot. Add the chopped onions and cook on medium high heat until translucent, about 5 minutes.

Sprinkle the onions with dry mustard and thyme. Stir in the ketchup, vinegar, molasses, bay leaf, beans, Tabasco, and water. Add salt and pepper to taste.

Cover the pot and put into a 350°F oven. Bake for 1 hour, checking every 15 minutes to stir and add more water if needed. Stir in the bacon the last 15 minutes of cooking.

Alternatively, cook in a slow cooker 4 hours on high, or 8 on low.

Discard bay leaf before serving.