Best Cannellini Beans With Herbs And Prosciutto Recipes

CREAMY WHITE BEANS WITH HERB OIL

Creamy White Beans With Herb Oil image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Categories dinner, lunch, quick, weekday, weeknight, beans, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams

CANNELLINI BEANS WITH HERBS AND PROSCIUTTO

Cannellini Beans With Herbs and Prosciutto image

This is a Giada De Laurentiis recipe. It is light and incredibly flavorful! I prefer to chop a couple fresh tomatoes instead of using canned.

Provided by lucky ladybug

Categories Beans

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaf
1 tablespoon chopped fresh thyme leave
1 (14 1/2 ounce) can diced tomatoes with juice
2 (15 ounce) cans cannellini beans, rinsed and drained
2 ounces prosciutto, chopped
3 cups arugula or 3 cups mixed baby greens

Steps:

Heat the oil in a large heavy skillet over medium heat.
Add garlic and saute until fragrant, about 30 seconds.
Stir in sage and thyme.
Add tomatoes and increase heat to medium-high and simmer for 2 minutes.
Add beans and simmer until tomatoes are tender and juices evaporate by half, about 5 minutes.
Turn off heat and stir in prosciutto, being careful not to overcook the prsciutto.
Season with salt and pepper to taste and serve over the arugula or mixed greens.

SAUTEED CANNELLINI BEANS

Sauteed Cannellini Beans image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 sweet bell pepper, finely chopped
1/2 medium onion, diced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken or vegetable stock
1 teaspoon herbes de provence
3 cups cooked cannellini beans
1/2 baguette, sliced and toasted, for serving

Steps:

In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.