How To make White Beans with Sage
Ingredients
1/4
cup
oil, olive
3
each
garlic, cloves, minced
1
each
beans, white, can (2 cups)
1
tablespoon
sage, leaves, fresh OR 1 ts dried
1
cup
chicken broth
1 1/2
teaspoon
pepper, freshly ground
12
oz
noodles, small shell
1/2
cup
parmesan, or asagio cheese
1
salt
Directions:
Heat olive oil in a wide skillet and add garlic. Cook briefly. Add white beans and heat through. Add sage, broth and pepper. Lower heat and simmer.
Bring a large pot of water to a boil. Add noodles. Cook until al dente; they should be cooked through but just barely. Drain pasta well. Place in a large serving bowl and toss with beans and about half the cheese, salting to taste. Top with remaining chesse. Garnish with fresh sage, if you have it. Serve with baked carrots and italian-style bread (or bread of choice).
In the summertime, you could add a cut-up garden tomato, or several quartered cherry tomatoes.
To bake carrots: Peel and trim 4 or 5 large carrots. Cut them on the diagonal about 1/2 inch thick. Toss with 1 tablespoon olive or vegetable oil. Spread in a 9x13 inch baking pan (or on a shallow baking sheet). Season liberally with salt and pepper and bake at 400 degrees for 30 minutes, or until browning and tender. These are also good if you throw in a few chunks of red bell pepper.
White bean vegetable soup: Add a diced carrot, onion and rib of celery to the olive oil when you add the garlic. Cook until soft, then proceed with recipe. Add a can of water when you add the broth. Cook 8 ounces of noodles separately as instructed in the recipe, then add to soup, adding more water or broth if you think the mixture is too thick. Serve in bowls with cheese on top.
How To make White Beans with Sage's Videos
How Italians Cook with BEANS
#beans #pastafagioli #cowboybeans
How Italians Cook with BEANS | Cannellini Beans, Pasta e Fagioli & Italian Cowboy Beans!
Beans are, apparently, a big deal in Italian cuisine. I say apparently because I never got that impression as an outsider, apart from the occasional pasta fazool. Today, Eva is showing me a few interesting ways that Italians cook with one of their favorite foods: fagioli!
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00:00 Intro
00:42 How to Cook Cannellini Beans
02:12 Eva's Homestyle Beans
04:35 Calabrian Beans & Peppers
07:33 Eva's Favorite Pasta Fazool
09:17 Pasta e Fagioli
12:53 Italian Cowboy Beans
14:39 Fagioli alla Trinità
17:09 Ciao for Now!
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CALABRIAN CANNELLINI BEAN RECIPE -
PASTA E FAGIOLI RECIPE -
FAGIOLI ALLA TRINITÀ RECIPE -
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Turmeric and Sage White Beans Stew!
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Cauliflower and White Bean Puree - Healthy Side Dish
Cauliflower and white bean puree is a delicious and nutritious alternative to traditional mashed potatoes. This dish is perfect for anyone looking for a healthy and delicious side dish that is easy to make and packed with flavour. The creamy texture of the puree, combined with the nutty flavour of the white beans, creates a delightful and satisfying dish that can be enjoyed any time of day.
This dish is a great option for those who are looking to incorporate more vegetables into their diet or are looking for a low-carb alternative to traditional mashed potatoes. The cauliflower provides a healthy dose of vitamins, minerals and antioxidants, while the white beans add protein, fibre and complex carbohydrates. Additionally, the use of olive oil, garlic, thyme and Parmesan cheese provides a rich and savory flavour to the dish.
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Cannellini beans with spinach and tomato stew
Inspired by the many dishes eaten on my many Puglian trips, I created this super quick, delicious dish. Cannellini beans with spinach and tomato stew.
In Puglia, many of the ‘cucina povera’ recipes involve pulses and vegetables being cooked and served together. Due to slow cooking methods, pulses are usually soaked over night and cooked before being used in everyday cooking. Their nutritional qualities are abundant and are imperative to leading a healthy Mediterranean life. However, lets get real. I don’t know anyone in London, that probably has the time to soak and cook pulses when juggling a hectic city lifestyle. So, in my cupboard I am always stocked with tinned pulses that I buy from my local Italian delis or supermarket. They literally speed up the cooking process by hours, making eating that Mediterranean diet easier.
Easy Bean and Tomato Stew with Sage Recipe
Ingredients:
3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 bay leaf
1 (16 ounce) can cannellini beans
salt and pepper (optional
Directions:
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Nutrition
Calories: 216 kcal 11%
Fat: 10.6 g 16%
Carbs: 20.6g;7%
Protein: 5.4 g 11%
Cholesterol: 0 mg 0%
Sodium: 394 mg 16%
Based on a 2,000 calorie diet
Tuscan Tomato Beans (fagioli all’uccelletto)
✅ Full recipe::
Tuscan Tomato Beans (fagioli all’uccelletto) is a simple, vegan Italian side dish made with ‘from scratch’ cannellini beans (Italian white beans), cooked in a tomato sauce with onion, garlic, fresh sage and crushed tomatoes.