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Cannellini Bean Stew

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Cannellini Bean Stew

Cannellini Bean Stew

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 15- ounce cans cannellini or other white beans drained
  • 1 14.5- ounce can low-sodium chicken broth
  • 2 cloves garlic smashed
  • 1 bay leaf
  • 6 carrots halved lengthwise and cut into 3-inch pieces
  • 3 cups fresh spinach leaves
  • kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar optional
  • 1/4 cup 1 ounce grated Parmesan (optional)

Instructions
 

  • In a Dutch oven, over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil.
  • Cover, reduce heat, and simmer until the carrots are tender, about 15 minutes. Remove and discard the bay leaf.
  • Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper and stir for 1 minute.
  • Spoon the stew into bowls. Drizzle with the oil. If desired, add some vinegar or Parmesan.

Stewy White Beans

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Stewy White Beans

Stewy White Beans

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Prep Time 20 mins
Total Time 20 mins
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 1 pound mustard greens or kale stems removed and leaves sliced into 1-inch strips
  • juice from 1 lemon
  • 2 teaspoons light brown sugar
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1 14.5- ounce can vegetable broth
  • 1 28- ounce can whole or diced tomatoes undrained
  • 1 15- ounce can white beans drained
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the oil in a large pot over medium-low heat. Add the shallots and cook for 4 minutes. Add the garlic and greens and cook, stirring frequently, until the greens begin to wilt, 3 to 5 minutes. Add 1 tablespoon of the lemon juice, the brown sugar, bay leaf, red pepper, broth, and tomatoes and their juices. Bring to a boil. Reduce heat and simmer gently until the greens are tender, about 15 minutes.
  • Add the beans and cook for 5 minutes. Remove and discard the bay leaf. Season with the salt, black pepper, and (if desired) the remaining lemon juice.

Spiced Shrimp With Beans

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Spiced Shrimp With Beans

Spiced Shrimp With Beans

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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 cup couscous
  • kosher salt and pepper
  • 1 tablespoon olive oil
  • 1 pound peeled and deveined medium shrimp
  • 1 shallot chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 1 15.5- ounce can white beans rinsed
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped parsley

Instructions
 

  • Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shrimp, shallot, coriander, paprika, and ½ teaspoon salt and cook until the shrimp are opaque, 4 to 6 minutes; transfer to a plate.
  • Add the beans, vinegar, and ½ cup water to the skillet and cook until warmed through, about 5 minutes. Serve with the shrimp and couscous. Top with the parsley.

Bean Salad with Bacon and Chives

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Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature.

Bean Salad with Bacon and Chives

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Cook Time 25 mins
Total Time 25 mins
Servings 8

Ingredients
  

  • slices bacon
  • 315.5- ounce cans cannellini beans rinsed
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons whole-grain mustard
  • kosher salt and black pepper
  • 3 tablespoons chopped fresh chives

Instructions
 

  • Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature. Toss together the beans, vinegar, oil, and mustard and season with ½ teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with the chives and bacon.