Best Cannellini Beans And Red Peppers With Sage Recipes

Cannellini Beans With Crushed Red Pepper image

Provided by LifeIsGood

Categories Beans

Time 5m

Yield 3 cups

Number Of Ingredients 4

2 (19 ounce) cans cannellini beans, drained and rinsed well
1 tablespoon dried red pepper flakes
3 teaspoons extra-virgin olive oil
kosher salt, to taste

Steps:

In a serving bowl, combine the beans, red pepper flakes, olive oil and salt to taste. Mash the beans a little bit, leaving some whole. Gently stir to combine. (Mash as much or as little as you would like, depending on how you prefer this as a spread.).

Warm Cannellini Beans With Sage image

Provided by Sharon123

Categories Onions

Time 1h40m

Yield 4-6

Number Of Ingredients 12

2 cups dried cannellini beans, sorted and soaked overnight (about 12 oz.or use great northern beans)
6 cups water
1 bay leaf
2 fresh thyme sprigs (or winter savory sprigs)
10 fresh sage leaves
2 tablespoons extra virgin olive oil
1 medium yellow onion, cut into 1/2-inch pieces
salt
freshly ground black pepper
4 cloves garlic, finely chopped
1/3 cup dry white wine
1/2 tablespoon Italian parsley, chopped

Steps:

Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
Enjoy!

Nutrition Facts : Calories 482.7, Fat 7.8, SaturatedFat 1.1, Sodium 45.4, Carbohydrate 78.2, Fiber 24.7, Sugar 4, Protein 25.8

Cannellini Beans with Sage and Olive Oil image

Provided by Lynnda Cloutier @eatygourmet

Categories Vegetables

Number Of Ingredients 6

- 1 lb. dried cannellini beans
- 6 cups water
- 2 garlic cloves, lightly crushed
- 2 tbsp. fresh sage, coarsely chopped
- 1/4 cup extra virgin olive oil, plus a few tablespoons more for drizzling
- sea salt and freshly ground pepper

Steps:

Put beans in earthenware bowl, cover with water and let soak overnight.
Drain beans and put in cooking pot with 6 cups water, garlic cloves, sage and olive oil. Cover and simmer, never allowing the water to boil. Cook til beans are tender, about an hour to an hour and a half. Drain. Remove garlic cloves. Add salt and pepper to taste. Finish with a drizzling of olive oil. Serves 8

Cannellini Beans and Red Peppers with Sage image

Yield Serves 4 as a side dish

Number Of Ingredients 7

2 tablespoons olive oil
1 red bell pepper, chopped
1 1/2 tablespoons minced fresh sage leaves
1 garlic clove, minced
a 19-ounce can cannellini beans, rinsed and drained
1 celery rib, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon red wine vinegar

Steps:

In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.