Delicious & Easy Recipes Using Canned White Beans (Cannellini)
Canned white beans, also known as cannellini beans, are a pantry staple for a reason. They’re affordable, readily available, and incredibly versatile. Their creamy texture and mild, slightly nutty flavor make them a fantastic addition to soups, stews, salads, dips, and even pasta dishes. This article explores a variety of delicious and easy recipes that utilize canned white beans, providing detailed steps and instructions to help you create satisfying meals.
Why Canned White Beans?
Before diving into the recipes, let’s appreciate the convenience of canned white beans:
* **Time-Saving:** Canned beans are pre-cooked, eliminating the need for soaking and long cooking times. This is a lifesaver on busy weeknights.
* **Affordable:** Compared to dried beans, canned beans are often more cost-effective, especially when you factor in the time and energy required to cook dried beans from scratch.
* **Nutritious:** White beans are packed with protein, fiber, iron, and other essential nutrients. They’re a healthy and filling addition to any diet.
* **Versatile:** As mentioned earlier, white beans can be used in countless dishes. Their mild flavor allows them to absorb the flavors of other ingredients beautifully.
* **Long Shelf Life:** Canned goods have a long shelf life, making them a convenient pantry staple to keep on hand.
Preparing Canned White Beans
While canned beans are ready to eat straight from the can, a few simple steps can enhance their flavor and texture:
1. **Rinse Thoroughly:** Always rinse canned beans under cold running water to remove excess starch and sodium. This improves their flavor and reduces the risk of digestive discomfort.
2. **Drain Well:** After rinsing, drain the beans thoroughly to prevent your dish from becoming watery.
3. **Optional: Simmer for Enhanced Flavor:** For some recipes, simmering the rinsed and drained beans in a flavorful broth or sauce for 10-15 minutes can further enhance their taste and texture. This allows the beans to absorb the surrounding flavors.
Recipe 1: Creamy White Bean and Garlic Dip
This dip is a crowd-pleaser and takes only minutes to prepare. Serve it with pita bread, vegetables, or crackers.
**Ingredients:**
* 1 (15-ounce) can white beans, rinsed and drained
* 2-3 cloves garlic, minced
* 2 tablespoons lemon juice
* 2 tablespoons olive oil
* 1/4 cup tahini (optional, but recommended)
* 2-4 tablespoons water, or as needed for consistency
* Salt and pepper to taste
* Optional garnishes: chopped parsley, paprika, drizzle of olive oil
**Instructions:**
1. In a food processor, combine the rinsed and drained white beans, minced garlic, lemon juice, olive oil, and tahini (if using).
2. Process until smooth. If the mixture is too thick, add water one tablespoon at a time until you reach your desired consistency.
3. Season with salt and pepper to taste.
4. Transfer the dip to a serving bowl. Garnish with chopped parsley, paprika, and a drizzle of olive oil, if desired.
5. Serve immediately or chill for later.
**Tips & Variations:**
* **Roasted Garlic:** For a deeper, sweeter garlic flavor, use roasted garlic instead of fresh minced garlic.
* **Herbs:** Add fresh herbs like rosemary, thyme, or oregano for a more complex flavor profile.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Lemon Zest:** Add the zest of one lemon for a brighter, more citrusy flavor.
Recipe 2: White Bean and Tuna Salad
This protein-packed salad is a healthy and satisfying lunch option. It’s also great served on toast or crackers.
**Ingredients:**
* 1 (15-ounce) can white beans, rinsed and drained
* 1 (5-ounce) can tuna, drained
* 1/4 cup red onion, finely chopped
* 1/4 cup celery, finely chopped
* 2 tablespoons mayonnaise
* 1 tablespoon Dijon mustard
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Optional: chopped fresh parsley or dill
**Instructions:**
1. In a medium bowl, combine the rinsed and drained white beans, drained tuna, red onion, and celery.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
3. Pour the dressing over the bean and tuna mixture and stir gently to combine.
4. Season with salt and pepper to taste.
5. Stir in chopped fresh parsley or dill, if desired.
6. Serve immediately or chill for later.
**Tips & Variations:**
* **Olive Oil Dressing:** For a lighter dressing, replace the mayonnaise with olive oil and lemon juice.
* **Vinegar:** Add a splash of white wine vinegar or apple cider vinegar for a tangier flavor.
* **Vegetables:** Add other chopped vegetables like cucumber, bell pepper, or tomatoes.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Avocado:** Add diced avocado for a creamier texture and healthy fats.
Recipe 3: White Bean and Sausage Stew
This hearty stew is perfect for a cold winter evening. It’s packed with flavor and will warm you from the inside out.
**Ingredients:**
* 1 tablespoon olive oil
* 1 pound Italian sausage, removed from casings
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional)
* 1 (14.5-ounce) can diced tomatoes, undrained
* 4 cups chicken broth
* 2 (15-ounce) cans white beans, rinsed and drained
* 1 cup chopped kale or spinach
* Salt and pepper to taste
* Grated Parmesan cheese for serving (optional)
**Instructions:**
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the dried oregano and red pepper flakes (if using) and cook for 1 minute more.
4. Add the diced tomatoes and chicken broth to the pot and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 15 minutes.
6. Stir in the rinsed and drained white beans and chopped kale or spinach. Cook until the greens are wilted, about 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese, if desired.
**Tips & Variations:**
* **Vegetables:** Add other vegetables like carrots, celery, or potatoes.
* **Herbs:** Add fresh herbs like rosemary or thyme for a more complex flavor profile.
* **Spicy Sausage:** Use spicy Italian sausage for a spicier stew.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor.
* **Crusty Bread:** Serve with crusty bread for dipping.
Recipe 4: White Bean and Vegetable Soup
This soup is a healthy and delicious way to get your daily dose of vegetables. It’s also a great way to use up leftover vegetables.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 4 cups vegetable broth
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 2 (15-ounce) cans white beans, rinsed and drained
* 1 cup chopped kale or spinach
* Salt and pepper to taste
* Grated Parmesan cheese for serving (optional)
**Instructions:**
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute more.
3. Stir in the vegetable broth, diced tomatoes, oregano, and basil.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
5. Stir in the rinsed and drained white beans and chopped kale or spinach. Cook until the greens are wilted, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese, if desired.
**Tips & Variations:**
* **Vegetables:** Add other vegetables like zucchini, bell pepper, or potatoes.
* **Herbs:** Add fresh herbs like parsley or thyme for a more complex flavor profile.
* **Lemon Juice:** Add a squeeze of lemon juice for a brighter flavor.
* **Pasta:** Add small pasta shapes like ditalini or orzo for a heartier soup.
* **Crusty Bread:** Serve with crusty bread for dipping.
Recipe 5: White Bean Burgers
These vegetarian burgers are a healthy and delicious alternative to traditional beef burgers. They’re packed with protein and fiber and are sure to satisfy.
**Ingredients:**
* 1 tablespoon olive oil
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1 (15-ounce) can white beans, rinsed and drained
* 1/2 cup cooked brown rice
* 1/4 cup breadcrumbs
* 1 tablespoon chopped fresh parsley
* 1 teaspoon smoked paprika
* 1/2 teaspoon cumin
* Salt and pepper to taste
* Burger buns and toppings of your choice
**Instructions:**
1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. In a large bowl, mash the rinsed and drained white beans with a fork or potato masher.
3. Add the cooked onion and garlic, brown rice, breadcrumbs, parsley, smoked paprika, and cumin to the mashed beans. Mix well.
4. Season with salt and pepper to taste.
5. Form the mixture into 4 patties.
6. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the patties for 5-7 minutes per side, or until golden brown and heated through.
7. Serve on burger buns with your favorite toppings.
**Tips & Variations:**
* **Spices:** Experiment with different spices like chili powder, curry powder, or oregano.
* **Vegetables:** Add shredded carrots, zucchini, or bell peppers to the mixture.
* **Oats:** Use rolled oats instead of breadcrumbs for a gluten-free option.
* **Binding Agent:** If the patties are too crumbly, add an egg or a tablespoon of flaxseed meal mixed with 3 tablespoons of water.
* **Toppings:** Get creative with your toppings! Try avocado, salsa, lettuce, tomato, onion, and your favorite sauces.
Recipe 6: Tuscan White Bean Soup (Ribollita)
This hearty Tuscan soup is a classic example of Italian cucina povera – peasant cooking that makes the most of simple, inexpensive ingredients. It’s a vegetable-packed soup that is thickened with bread.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1/2 head of Savoy cabbage, shredded
* 4 cups vegetable broth
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can cannellini beans (white beans), rinsed and drained
* 4 slices stale crusty bread, torn into pieces
* Salt and pepper to taste
* Grated Parmesan cheese for serving (optional)
* Extra virgin olive oil for drizzling
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and shredded cabbage and cook for another 3-5 minutes, until the cabbage is slightly wilted.
3. Pour in the vegetable broth and diced tomatoes (with their juice). Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
4. Stir in the cannellini beans and the torn bread. Cook for another 15-20 minutes, or until the bread has softened and thickened the soup to your desired consistency. Stir occasionally to prevent sticking.
5. Season with salt and pepper to taste. Remember that the bread will add salt to the soup, so taste before adding more.
6. Serve hot, garnished with grated Parmesan cheese (if using) and a drizzle of extra virgin olive oil.
**Tips & Variations:**
* **Bread:** Use day-old or stale crusty bread for the best texture. Tuscan bread is traditional, but any crusty bread will work.
* **Vegetables:** Feel free to add other vegetables such as zucchini, Swiss chard, or kale.
* **Beans:** You can also use dried cannellini beans, soaked and cooked until tender, instead of canned beans.
* **Flavor:** A rind of Parmesan cheese added to the soup while it simmers will add a depth of umami flavor. Remove the rind before serving.
* **Consistency:** Ribollita is meant to be a thick, rustic soup. If you prefer a thinner soup, add more vegetable broth.
Recipe 7: White Bean and Kale Salad with Lemon Vinaigrette
This vibrant salad is a healthy and flavorful meal or side dish. The kale is massaged to make it tender and the lemon vinaigrette adds a bright, refreshing touch.
**Ingredients:**
* 1 bunch kale, stemmed and thinly sliced
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1 (15-ounce) can cannellini beans (white beans), rinsed and drained
* 1/4 cup dried cranberries
* 1/4 cup toasted slivered almonds
* 2 tablespoons crumbled feta cheese (optional)
**Lemon Vinaigrette:**
* 3 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Kale:** Place the thinly sliced kale in a large bowl. Add 1 tablespoon of olive oil and 1/4 teaspoon of salt. Massage the kale with your hands for 2-3 minutes, until it softens and darkens slightly. This step is crucial for making the kale more palatable.
2. **Combine Ingredients:** Add the rinsed and drained cannellini beans, dried cranberries, and toasted slivered almonds to the massaged kale.
3. **Make the Lemon Vinaigrette:** In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
4. **Dress the Salad:** Pour the lemon vinaigrette over the salad and toss gently to combine. Make sure all the ingredients are coated with the dressing.
5. **Serve:** Top with crumbled feta cheese (if using) and serve immediately or chill for later. The salad will hold well for a few hours, but the kale may become slightly less crisp over time.
**Tips & Variations:**
* **Massage the Kale:** Don’t skip the massaging step! It’s essential for breaking down the tough fibers in the kale and making it more tender and easier to digest.
* **Sweetness:** Adjust the amount of dried cranberries to your liking. You can also use other dried fruits such as cherries or apricots.
* **Nuts:** Use any type of toasted nuts you prefer, such as walnuts, pecans, or pistachios.
* **Protein:** Add grilled chicken, fish, or tofu for a heartier meal.
* **Vegetables:** Add other vegetables such as roasted sweet potatoes, beets, or Brussels sprouts.
Recipe 8: White Bean and Rosemary Bruschetta
This simple bruschetta recipe is a delightful appetizer or light lunch. The creamy white bean topping is infused with rosemary and garlic, creating a flavorful combination that pairs perfectly with toasted bread.
**Ingredients:**
* 1 (15-ounce) can cannellini beans (white beans), rinsed and drained
* 2 tablespoons olive oil, plus extra for drizzling
* 2 cloves garlic, minced
* 1 tablespoon fresh rosemary, chopped
* Salt and pepper to taste
* 1 baguette, sliced into 1/2-inch thick rounds
**Instructions:**
1. **Prepare the White Bean Topping:** In a food processor, combine the rinsed and drained cannellini beans, 2 tablespoons of olive oil, minced garlic, and chopped rosemary. Process until smooth and creamy. Season with salt and pepper to taste.
2. **Toast the Bread:** Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Drizzle with olive oil and bake for 5-7 minutes, or until lightly golden brown and toasted.
3. **Assemble the Bruschetta:** Spread the white bean topping evenly over the toasted baguette slices. Drizzle with a little extra olive oil, if desired.
4. **Serve:** Serve immediately as an appetizer or light lunch.
**Tips & Variations:**
* **Garlic:** For a milder garlic flavor, roast the garlic cloves before adding them to the food processor. Simply wrap the garlic cloves in foil with a drizzle of olive oil and bake at 350°F (175°C) for about 45 minutes, or until soft.
* **Herbs:** You can substitute rosemary with other herbs such as thyme, sage, or parsley.
* **Lemon:** Add a squeeze of lemon juice to the white bean topping for a brighter flavor.
* **Red Pepper Flakes:** Add a pinch of red pepper flakes for a touch of heat.
* **Tomatoes:** Top the bruschetta with diced tomatoes for a classic bruschetta variation.
Recipe 9: Pasta e Fagioli (Pasta and Beans)
Pasta e Fagioli is a classic Italian comfort food – a hearty and satisfying soup that combines pasta and beans in a flavorful broth. It’s a simple and inexpensive dish that is perfect for a weeknight meal.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 4 cups vegetable broth (or chicken broth)
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can cannellini beans (white beans), rinsed and drained
* 1/2 cup ditalini pasta (or other small pasta shape)
* Salt and pepper to taste
* Grated Parmesan cheese for serving (optional)
* Fresh parsley, chopped, for garnish (optional)
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the vegetable broth and diced tomatoes (with their juice). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
4. Stir in the cannellini beans and ditalini pasta. Cook for another 10-12 minutes, or until the pasta is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with grated Parmesan cheese (if using) and chopped fresh parsley (if using).
**Tips & Variations:**
* **Pasta:** Use any small pasta shape you prefer, such as elbow macaroni, shells, or orzo.
* **Beans:** You can also use dried cannellini beans, soaked and cooked until tender, instead of canned beans.
* **Meat:** Add cooked Italian sausage, pancetta, or prosciutto for a heartier soup.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Vegetables:** Add other vegetables such as zucchini, kale, or spinach.
Recipe 10: White Bean Hummus with Roasted Red Peppers
This twist on traditional hummus uses white beans instead of chickpeas, resulting in a creamy and slightly sweeter dip. The roasted red peppers add a smoky and vibrant flavor.
**Ingredients:**
* 1 (15-ounce) can cannellini beans (white beans), rinsed and drained
* 1 roasted red pepper, peeled and seeded (from a jar or roasted at home)
* 2 tablespoons tahini
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* 2 tablespoons olive oil, plus extra for drizzling
* Salt and pepper to taste
* Paprika for garnish (optional)
* Pita bread, vegetables, or crackers for serving
**Instructions:**
1. In a food processor, combine the rinsed and drained cannellini beans, roasted red pepper, tahini, lemon juice, and minced garlic.
2. Process until smooth and creamy. If the mixture is too thick, add a tablespoon of water at a time until you reach your desired consistency.
3. Add 2 tablespoons of olive oil and process again until incorporated.
4. Season with salt and pepper to taste.
5. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika, if desired.
6. Serve with pita bread, vegetables, or crackers.
**Tips & Variations:**
* **Roasted Red Peppers:** Roasting your own red peppers at home will give you the best flavor. Simply roast them under the broiler until the skin is blackened, then place them in a bowl covered with plastic wrap to steam. Once cooled, the skin will peel off easily.
* **Spice:** Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat.
* **Smoked Paprika:** Use smoked paprika for a deeper, smokier flavor.
* **Herbs:** Add fresh herbs such as parsley or cilantro for a fresher flavor.
* **Lemon Zest:** Add the zest of one lemon for a brighter, more citrusy flavor.
Conclusion
These recipes demonstrate the incredible versatility of canned white beans. From quick and easy dips to hearty stews and salads, white beans can be incorporated into a wide variety of dishes to add protein, fiber, and flavor. So, next time you’re looking for a convenient and affordable ingredient, reach for a can of white beans and get creative in the kitchen!