White Bean
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We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.
3.7
(3.66)
If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.
4.3
(4.26)
Easy
Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.
3.5
(3.53)
Easy
This white chili recipe works well with ground chicken or turkey, too.
4.0
(4.2)
Quick
Quick
The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.
3.6
(3.63)
Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.
4.0
(4.02)
Quick
This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.
4.5
(4.53)
Quick
You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.
3.5
(3.51)
Quick
If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.
4.0
(3.75)
To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.
4.0
(3.9)
This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco
4.0
(4.04)
Easy
A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.
4.4
(4.35)
Easy
The Giant Bean Succotash is the ideal way to use up summer’s bounty.
4.5
(4.48)
Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.
4.3
(4.3)
...about what to do with a can of cannellini beans. And we came up with 12 easy, awesome recipes, from white-bean fritters to jalapeno flautas
Teri Tsang Barrett
Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.
4.0
(4.02)
Quick
You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.
3.4
(3.4)
Easy
This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.
3.6
(3.61)
We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.
4.0
(3.82)
This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.
3.0
(3.09)
Quick
Quick
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
4.0
(3.98)