This Cannellini Beans recipe is the best, hands down! Creamy, buttery beans are enhanced with plenty of fresh herbs, garlic, parmesan, cherry tomatoes, and a good dousing of good ol’ EVOO.
It can be your favorite new meatless main dish, or you can serve it as a side. And it whips up in next to no time.
Give your favorite white beans a big time upgrade. We think you’re going to come back to this one again and again…
Beans and legumes are among the healthiest, and most budget friendly of ingredients. And they can go with such a variety of flavors.
This time, we went with a Mediterranean kind of theme, and the results were a total hit!
- Cannellini beans – We use canned, but will include instructions for dried as well.
- Extra virgin olive oil – Plenty.
- Garlic – Also plenty.
- Cherry tomatoes – Halved.
- Parmesan cheese – Freshly shredded.
- Fresh herbs – Oregano, thyme and parsley.
- Salt & pepper
Cannellini Beans Recipe
Sauté garlic in olive oil over medium heat for a few minutes, until it becomes fragrant.
Add beans, tomatoes, herbs, salt and pepper. Cook for about 15 minutes.
Stir in parmesan cheese. Garnish with more parsley, and drizzle some extra olive oil. Serve immediately.
How to Prepare Dried Cannellini Beans
If using dried beans, they must first be soaked and cooked. For this recipe, use about 1.5 cups of dried beans
Add the beans to a large pot and cover with at least 2 inches of cold water. Soak at least 8 hours.
Drain, then refill the pot with water. Salt generously. Bring to a boil, then reduce to a simmer and cook for about 2 hours, or until the beans are soft to your liking.
How to Serve Cannellini Beans
We love these cannellini beans as a meatless main course along with rice, pasta or our No Knead Bread.
If you wish to serve them as a side, here are some main dishes that pair well:
- Skillet Pork Chops
- Cheesesteak Stuffed Peppers
- Greek Chicken Souvlaki
- Caprese Stuffed Portobellos
- Mediterranean Zucchini Boats
- Pesto Bruschetta Chicken
Leftovers and Storage
These cannellini beans make great leftovers. Refrigerate them in an airtight container for 3-4 days. Reheat on stovetop, or in the microwave, with a splash of additional water.
They also freeze great in an airtight container for 2-3 months. Just thaw overnight in the fridge the day before eating them.
Make this easy and amazingly tasty cannellini beans recipe. You’ll be so glad you did. This is definitely one of those dishes that belong in your regular rotation.
Make sure to save or pin this recipe, we’re pretty sure you’ll be coming back to it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Cannellini Beans, on our Gypsy Plate… enjoy!
- 1/4 cup extra virgin olive oil
- 4-5 garlic cloves
- 2 19oz cans cannellini beans
- 1.5 cups cherry tomatoes, halved
- 1 Tbsp fresh oregano
- 1 Tbsp fresh thyme
- 1 Tbsp fresh parsley
- 1/2 cup parmesan cheese, shredded
- salt, to taste
- pepper, to taste
- Sauté garlic in olive oil over medium heat for 2-3 minutes, until it becomes fragrant.
- Add beans, tomatoes, herbs, salt and pepper. Cook for about 15 minutes.
- Stir in parmesan cheese. Garnish with more parsley, and drizzle some extra olive oil. Serve immediately.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 273Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 7mgSodium 323mgCarbohydrates 21gFiber 5gSugar 2gProtein 11g
Nutrition information calculated by Nutritionix.
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