Best Sauteed White Beans Recipes

Sauteed Spinach and White Beans image

Provided by Martha Stewart

Number Of Ingredients 9

2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
1 tablespoon minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 cups (about 8 ounces) spinach, stems trimmed
4 teaspoons white-wine vinegar
2 teaspoons fresh thyme leaves, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

Sauteed Mixed Greens With White Beans and Garlic image

Provided by kitty.rock

Categories < 30 Mins

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 lbs mixed greens, trimmed and roughly chopped (discard yellowed leaves)
1 cup low sodium vegetable broth
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, drained and rinsed
kosher sea salt
fresh ground black pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
Transfer greens to colander as done and drain.
Return skillet to heat.
Add broth to skillet and deglaze, scraping up any browned bits.
Add beans and simmer until heated through, 2 to 3 minutes.
Return greens to skillet, toss gently and season with salt and pepper to taste.

Sauteed White Beans image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 35m

Yield 1 1/2 cups or 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 white or yellow onion, finely chopped
Kosher salt
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
Freshly ground black pepper

Steps:

In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.

Sauteed Anchovy Escarole & White Beans image

Provided by Martha Stewart

Time 5m

Number Of Ingredients 7

1 head escarole, torn into pieces
1 can drained and rinsed cannellini beans
1 tablespoon extra-virgin olive oil
2 teaspoons anchovy paste
Fresh lemon juice
Shaved Parmesan
Freshly ground pepper