subject: Tuscan Cannellini Beans Recipe - Directions And Ingredients To Make The Best Beans [print this page] Make this Tuscan cannellini beans recipe for dinner tonight and enjoy an Italian-seasoned white bean dish. There are lots of valuable nutrients in beans, including protein, so they are very useful in healthy vegan recipes.
If you have trouble digesting them, you will probably find it helpful if you don't eat a lot of them in one meal. Here, zucchini is mixed in with the beans to help their digestion.
Makes dinner for 2-3.
Tuscan Cannellini Beans Recipe Ingredients
1 cup cannellini beans (cooked measure)
1 tsp olive oil
2 cloves minced garlic
2 chopped zucchini
1 Tbsp fresh rosemary (or 1 tsp dried)
1 Tbsp fresh oregano (or 1 tsp dried)
pinch of sea salt
2 Tbsp white wine
Tuscan Cannellini Beans Recipe Directions
If you are using dried beans, you must cook them fully before you begin. Boil half a cup of dry beans gently for 1 hour with NO salt. To improve their digestibility, add a bit of kombu (seaweed) to the water while they cook. When picking canned beans, look for one that doesn't have salt listed in the ingredients. Always rinse and drain canned beans before you use them.
Saute the garlic in olive oil in a large pan on medium heat until it softens. Stir the zucchini in to coat it in the garlic-infused oil. Leave it on the heat until it gets very soft.
Next, add the beans, then stir in the rosemary, oregano and salt. Pour the wine in, letting it sizzle and deglaze the pan. Leave things to simmer for at least 10 minutes so that the flavors enter the cannellini beans.
This dish is lovely served on its own, and also fantastic on a bed of spinach or rice.
Tuscan Cannellini Beans Recipe - Directions And Ingredients To Make The Best Beans
