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Tag: cannellini beans

Chili Verde

January 27, 2020

Great recipe for the big game!

  • 4 to 5 medium tomatillos, cleaned and cut in half
  • 2 ancho chilies, cut in half and deseeded
  • 3 garlic cloves, with skin on
  • Drizzle of olive oil
  • Salt
  • 1 cup cilantro, chopped
  • 4 to 5 green onions, chopped

Preheat oven to 400 degrees F.

Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 pound dark meat ground turkey
  • 1 can cannellini beans, rinsed and drained
  • 1 to 2 cups chicken broth
  • Salt
  • ½ cup cilantro, chopped
  • Squeeze of lime

Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.

 

Ground Turkey White Chili

May 22, 2017
  • 2 tablespoons extra light olive oil
  • 1 pound dark meat ground turkey
  • 2 teaspoons cumin seeds, ground
  • 1 teaspoon Mexican oregano
  • 1 tablespoon chili powder
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 4 to 5 small tomatillos, husks removed and chopped
  • 1 4 ounces can of diced chilies
  • 2 teaspoons salt
  • 4 cups chicken stock
  • 1 14 ounces can cannellini beans
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the ground turkey and brown the meat on high heat while stirring constantly- for 4 to 5 minutes. Add the cumin, oregano and chili powder. Saute for another 2 to 3 minutes. Add the onion, garlic and tomatillos. Saute for another 5 to 7 minutes. Add the diced green chilies, salt and chicken stock. Bring to a boil and add the beans. Simmer on a medium heat with the lid partially on for 20 minutes, checking every 5 minutes to ensure enough stock is remaining. Take the lid off and check for seasonings. Garnish with cilantro and serve with corn bread.

Greek Style White Bean and Cucumber Salad

September 27, 2015

I made this delicious salad for my book club meeting the other day and it was a big hit. This salad is perfect for a meal or as a side with any meat or fish… either way, it is yummy!! I love the Greek flavors including the feta and dill!!

  • 1 14 ounces can of Cannellini beans, rinsed and drained
  • ½ English cucumber, chopped
  • 2 cloves garlic, grated
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • Juice of one small lemon
  • 2 tablespoons extra virgin olive oil
  • ½ cup feta cheese, crumbled
  • 1 to 2 teaspoons salt

Add all the ingredients to a serving bowl, mix well and let the salad sit for at least an hour before serving.

Spinach and Ricotta Meatless Meatballs

September 20, 2015

These meatless meatballs are perfect for Meatless Mondays!! And… they are simply delicious.. my daughter, the meatball aficionado, thought they were delicious! Mixture of ricotta, spinach and cannellini beans makes this delicious dish easy and very healthy… make it today!!

  • 1 cup full fat fresh ricotta cheese
  • 1 cup Parmigiano Reggiano cheese, grated
  • 1 cup chopped frozen spinach, thawed and excess water squeezed out
  • 1 14 ounces can cannellini beans, rinsed and drained
  • 3 eggs
  • 4 garlic cloves, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • ½ cup panko breadcrumbs, plus more for rolling
  • ½ teaspoon ground nutmeg
  • 2 teaspoons salt
  • Drizzle of olive oil
  • 4 cups fresh or store bought tomato sauce

Preheat oven to 375 degrees F.

Transfer the ricotta cheese, parmigiano reggiano cheese, spinach, beans, eggs, garlic, parsley and basil to a large food processor. Process till a smooth paste is formed- about a minute or two. Take out in a large bowl and add the breadcrumbs, nutmeg and salt. Mix well and refrigerate for ½ an hour. Using a small ice cream scoop, form balls and roll in breadcrumbs and place on a lined cookie sheet- will make around 20 to 25 balls, depending on the size. Drizzle with olive oil and bake for about 45 minutes, turning the balls every 15 minutes. Take out of oven and place in a pan with warm tomato sauce. Heat through and check for seasonings. Garnish with grated cheese.

Chicken and Beans Stew

May 11, 2015

This is a great one pot meal to make through the week as it doesn’t take very long to make. Serve with some crusty bread and a crispy salad and you have an amazing meal!!

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

 

Bean and Corn Salad with Chipotle Dressing

May 3, 2015

It’s Cinco de Mayo week and here is a delicious salad that fulfills the Meatfree Mondays category as well!

  • 1 can cannellini beans, rinsed
  • 1 can black beans, rinsed
  • 2 cups roasted corn
  • 4 green onion, chopped
  • 1 large red pepper, chopped
  • 1 cup cilantro, chopped

Add all the ingredients to a large serving bowl and keep aside.

Dressing

  • 1 chipotle pepper, chopped
  • Juice of 2 lemons
  • 1 tablespoon agave
  • 2 teaspoons salt
  • 1/3 cup extra virgin olive oil

Mix all the ingredients really well in an airtight container. Pour the dressing over the salad ingredients and mix well. Serve at room temperature.

Chicken and Bean Pasta Stew- One Pot Meal!

March 10, 2015

Yummy, hearty stew with chicken thighs and beans… I flavored it with some pancetta and decided to make it a one pot meal by adding the pasta to the mix!

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.