Cannellinis are such a wonderful bean. They can be used in a variety of recipes. A few of my favorite recipes that include cannellini beans: Cannellini Beans & Sun-Dried Tomato Appetizer, Hummus, Tomatoes, Beans & Cheese, Beans & Greens, and Tuscan Soup.
From cannellini.com: Cannellini Beans Facts
- Cannellini beans are related to kidney beans
- Cannellini beans are also called “white kidney beans”
- They have a firm texture and skin
- Popular in Tuscan and other Italian cuisine
- The basic ingredient of minestrone
- High in protein and fiber and low in fat
- Cannellini beans are most commonly found dried
When we were traveling in the Tuscan and southern regions of Italy, we would often find cannellini bean mash among the items on a menu. I fondly remember visiting a farm near Alberobello and the owners served up a fabulous lunch in their reconverted barn. Mashed cannellini was one of the side dishes. I could have eaten the entire dish myself!
It’s a simple recipe. Warm olive oil and gently saute garlic.
Add broth, beans, and lemon zest.
Season, mash and it’s done!
Many uses for this Cannellini Mash. Substitute for mashed potatoes, spread it on toast and drizzle with olive oil and herbs for an appetizer, eat it like hummus, or just serve it as a side dish to any meal. Oh sooo good and it takes less than five minutes to make!
- 2 cloves garlic, minced
- 1 (15 oz) can cannellini beans, drained and rinsed
- 3-4 tablespoons vegetable stock (or white wine)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Optional: Lemon zest from one lemon
- Heat the olive oil in a saucepan over medium heat. Add garlic and saute until fragrant.
- Add the vegetable stock or wine, beans and lemon zest. Simmer 4-5 minutes or until liquid has almost evaporated.
- Remove from heat and mash beans with a potato masher.
- Season with salt and pepper.