Friday, November 16, 2012

Keeping cans of cannellini beans close

I try not to play favorites, but when it comes to beans, I absolutely love cooking with cannellinis. These white kidney beans are just so versatile. Give any or all of these three quick, no-cook cannellini recipes a try and you’ll see what I mean.

Cannellini Bean Salad 
2 15-ounce cans cannellini beans, drained and rinsed
2 cups roasted red bell peppers
2 cloves garlic juice of half a lemon
Chopped flat-leaf parsley, for garnish

Put peppers, garlic and lemon juice in a blender and process until smooth. Stir dressing in with beans in a bowl and top with parsley.

Pesto White Bean Dip
1 15-ounce can cannellini beans, drained and rinsed
¼ cup pesto
Juice of half a lemon
Possible dippers: Pita chips

Everything goes into the blender for a quick spin, until smooth.

Red Pepper White Bean Dip 
1 15-ounce can cannellini beans
1 cup roasted red bell pepper
1 tbsp. balsamic vinegar
Possible dippers: Carrot and celery sticks

All ingredients go into the blender. Purée, adding a little more balsamic if you’d like to thin the dip a bit.

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