Best Shells With White Beans Recipes

Creamy Pasta Shells With White Beans and Tomatoes image

Provided by JackieOhNo

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 garlic cloves, minced
1 cup heavy cream
1 (28 ounce) can diced san marzano tomatoes
1 (16 ounce) can small white beans, rinsed and drained
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
salt & freshly ground black pepper

Steps:

In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.

Nutrition Facts : Calories 678.2, Fat 30.2, SaturatedFat 18.2, Cholesterol 92.2, Sodium 442.8, Carbohydrate 82.4, Fiber 7.9, Sugar 6.4, Protein 21.1

FRESH SHELLIE (SHELLY) BEANS image

Provided by Rose Mary Mogan

Categories Vegetables

Time 1h50m

Number Of Ingredients 8

1 lb fresh shellie beans
1 large yellow onion, chopped
3 clove garlic, sliced thinly or minced
2 bay leaves
1 tsp steak seasoning or salt & pepper as desired
1/2 c chopped celery, optional
1 lb smoked ham cubes
2 tsp granulated garlic (optional)

Steps:

1. Pick through beans for debris, and other foreign particles, then wash & drain.
2. Add the beans to a medium size pot, Add in the celery, onions, garlic, ham and spices. Add enough water or chicken broth to cover beans. Cover with a tight fitting lid, and bring to a boil. Skim off any accumulated foam. Lower heat so beans will simmer. Proceed to cook on medium high until beans are tender.
3. Check pot periodically to make sure beans are still covered with liquid, and replenish as needed. Continue cooking until beans are tender or as desired. Stirring occasionally I cooked mine about 1 1/2 hours. Taste and adjust seasoning if desired.
4. Serve as desired.
5. I served mine with a skillet of Southern Style Corn Bread. I enjoyed every morsel.

Pasta Shells With Beans, Greens, and Sausage image

Provided by ratherbeswimmin

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups small shell pasta
8 ounces sweet Italian sausage or 8 ounces hot Italian sausage
2 garlic cloves, minced
2 teaspoons dried sage
1 (19 ounce) can cannellini beans, rinsed and drained
3 cups torn spinach leaves
2 cups low sodium chicken broth
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

Cook pasta according to package directions; drain.
Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
Add in the beans, spinach, and broth; bring to a boil.
Lower heat and simmer about 5 minutes or until the spinach is just tender.
Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.

Whole Grain Medium Shells with Beans and Escarole image

Provided by Food Network Kitchen

Categories main-dish

Yield 6 servings

Number Of Ingredients 12

1 small onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
Kosher salt and freshly ground black pepper or 1/4 to 1/2 teaspoon crushed red pepper flakes
6 large sage leaves
1 tablespoon fresh thyme leaves
4 garlic cloves
3 cups cooked borlotti beans
1 (13.25-ounce) box Whole Grain Medium Shells
1 head escarole, washed and leaves finely shredded (about 12 ounces)
1 cup freshly grated parmesan cheese
1/4 cup sun-dried tomato pesto, optional

Steps:

1. Heat olive oil in a large deep skillet over medium heat. Add onion, carrot, and celery and cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover and cook until tender, 10 minutes.
2. Meanwhile, finely chop sage, thyme, and garlic together. Stir chopped herb mixture and beans into vegetables.
3. Cook pasta according to package directions. After 5 minutes, stir in escarole and continue to cook, until shells are "al dente," 1 to 2 minutes more. Drain, reserving 1 1/2 cups pasta water.
4. Add pasta and escarole to the vegetables, tossing with some pasta water until creamy and coated. Stir in 3/4 cup cheese, season with more salt and pepper to taste. Serve with grated cheese and a dollop of tomato pesto if desired.
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