Articles with 'white beans'

White Bean Bruschetta on Whole Grain Baguette



  • Whole grain baguette, sliced into 1/2 inch thick diagonals
  • 1 1/2 cups white beans (navy, great northern, cannelini), pre-cooked (can use rinsed canned beans)
  • 1 large tomato, seeded and diced
  • 4-5 basil leaves, minced
  • 1/3 cup olive oil
  • 1 tsp. balsamic vinegar
  • 2 tbsp. champagne or white wine vinegar
  • 1 garlic clove, peeled and minced
  • Sea salt and black pepper to taste

Preheat oven 350°
Place bread onto a baking sheet
Drizzle olive oil on sliced bread and season with sea salt
Bake 5-7 minutes or until crispy
Put pre-cooked white beans into a mixing bowl
Add diced tomato and basil
Whisk olive oil, vinegar, and garlic
Add sea salt and black pepper to taste
Pour olive oil dressing onto bean mixture and combine evenly
Spread one or two tablespoons of beans on top of toasted bread

(5 votes, average: 4.00 out of 5)

Braised Kale and White Beans


  • 1 cup chicken stock or water
  • 1 bunch kale, cleaned and chopped into bite-sized pieces
  • 1 1/2 cups cooked white beans (Cannelini or Great Northern)
  • 2-3 garlic cloves, peeled and thinly sliced
  • 1 tbsp. olive oil
  • 1/4 tsp. sea salt (or to taste)

Put kale and chicken stock into a saute pan and cook on medium high heat 3-5 minutes or until wilted.  Add cooked white beans, garlic, olive oil and sea salt.  Toss and cook on medium heat an additional 3-5 minutes.

(11 votes, average: 3.73 out of 5)

Black Eyed Pea Soup

  • 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 2 garlic cloves, peeled and minced
  • 1 tsp. sea salt
  • 4 cups chicken stock
  • 1 tbsp. fresh thyme (1 tsp. dried thyme)
  • 1½ cups leftover white beans & chorizo

On a medium heat saute onion, celery, carrots and garlic 3-5 minutes.  Add sea salt, stock, thyme and leftover peas.  Cover and cook 15-20 minutes.  Serve with a big honkin’ piece of whole grain bread and butter.

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