Tag: White Bean

Skillet Sausage White Bean and Kale Stew

As the weather gets a little cooler, I begin to gravitate toward more comfort food recipes. Not necessarily bad-for-you recipes, recipes that are simple but flavorful and filling.

To me, there are very few things as comforting as this stew with ground sausage, cannellini beans, and kale. (I’m referring to this as a stew, but there is very little broth. It’s meant to be that way.) Something magical when these ingredients are cooked with onions and garlic!

This recipe is adapted from Simply Recipes, where it was originally intended to be a side. My version is pretty similar, but I make enough for it to be a nice dinner on its own; just serve with a side of crusty bread to sop up that wonderful sauce!

Ingredients:

  • 2 tablespoons olive oil
  • 1 large white onion, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 1 pound hot Italian sausage, casings removed (for gluten-free, make sure to use gluten-free sausage)
  • 2 (5 oz) containers baby kale, divided
  • 1 1/4 cups beef stock, divided
  • 2 (15 oz) cans cannellini beans, rinsed and drained (or any white beans you prefer)
  • Salt and pepper, to taste
  • 1 tablespoon white wine vinegar

Continue reading Skillet Sausage White Bean and Kale Stew

White Bean-Tahini Dip with Toasted Pitas

Note: I was sent a Labell Board to write this post. Opinions are mine alone.

Cutting boards are a staple of any kitchen. They (of course) are used to cut, chop, mince, and dice vegetables, fruits, and protein for meals, but I love to also use them for presentation. There are some cutting boards, like this one from Planches Labell, that need to be shown off!

Labell boards are made from premium Canadian recovered/recycled hardwoods and are produced with the highest production standards. With the new abilities in wood manufacturing Planches Labell has the capacity to take this raw material, otherwise disposed of, and turn it into culinary works of art. Offerings include Rustic Tree-Cut Serving Platters, Paddle Boards, Utility Boards and Butcher Blocks.

To show off this beauty, I decided to make a White Bean-Tahini Dip inspired by a recipe I found on Food Network. This dip is very similar to hummus but uses cannellini beans instead of chickpeas. The added spices of cumin, za’atar, chile powder and garlic powder really amp up the flavor! (Za’atar, specifically the blend I used, is a combination of sumac, thyme, sesame, and salt.)

Ingredients:

Toasted Pita Chips:

  • 2 teaspoons ground cumin
  • 2 teaspoons za’atar
  • 1 teaspoon chile powder
  • 1 teaspoon garlic powder
  • 4 pitas
  • 2 tablespoons olive oil

White-Bean Tahini Dip:

  • 1 (15 oz) can cannellini beans, drained with liquid reserved
  • 1/2 cup tahini paste
  • 1/2 teaspoon anchovy paste
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon of reserved spices
  • 1/4 teaspoon ground pepper
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • minced chives, for garnish

Other:

  • Baby carrots
  • Broccoli florets
  • Cut celery
  • Grape Tomatoes

Continue reading White Bean-Tahini Dip with Toasted Pitas

White Bean Hummus

Have you ever had a craving for something that you just can’t shake? Even after eating? I desperately wanted hummus. And even after filling up on delicious pizza I still wanted that hummus. But I don’t have any chickpeas in my place right now. (Note to self: stock up on cans of chickpeas so that I am never in this terrible situation again) So I went in search of a recipe for hummus that I could use something, anything else I happened to have on hand. White bean hummus to the rescue! (I found this recipe in Southern Living)
Ingredients:
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 (15.5-ounce) can cannellini beans, rinsed and drained
the juice and zest of 1 lemon
2 tablespoons tahini
1/2 teaspoon salt
1/4 teaspoonpaprika, plus more for garnish
1/4 cup olive oil

Rinse and drain your cannellini beans.
Add all the ingredients except for the olive oil to a food processor and blend. You may need to stop the food processor one or two times to scrape the sides to make sure everything is evenly blended.
While the food processor is running, add an even stream of the olive oil until well blended. Add to a bowl and sprinkle with some paprika. Serve with pita chips, cucumber, or green peppers.
Due to my craving, I had none of these on hand. Junk. But I did have some of the Kitchen Table Bakers Rosemary Parmesan Crisps that went perfectly with the hummus!
Oh so satisfying.
Cannellini beans make one fantastic hummus, who knew?
The hummus was nice and creamy. And I loved the fresh rosemary!
I’d suggest adding some extra fresh chopped rosemary on top for added flavor. You can store this overnight or for a few days beforehand. I like to bring it with me as a snack at work.
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