Cannellini bean recipes
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This wild rabbit casserole recipe from Louise Robinson will transport you to the countryside of Normandy. Cider and apples are used to give some sweetness to the dish, cannellini beans soak up the cooking juices from the rabbit, and fragrant tarragon cuts provides the rabbit with a fresh aniseed fragrance.
Ribollita is a hugely important staple in Tuscan cuisine – it may look like a simple vegetable soup on the surface, but this dish is more than the sum of its parts. The stale bread is very traditional – as it rehydrates in the soup, it takes on a lovely silky texture. Alfred's version stays fairly true to the original, and makes a fantastic easy weekday lunch or dinner.
Joey O'Hare serves up a stunning salad of asparagus, served atop a cannellini bean hummus recipe delicately flavoured with seasonal wild garlic. A spring onion and hazelnut pesto top off this elegant vegan starter beautifully, with the spring onions lightly roasted to bring out their natural sweetness.
Just a handful of ingredients are required to make this hearty, satisfying and flavourful bean and chicken chilli recipe, made fragrant with chilli, cumin and plenty of garlic. Topped with crunchy tortilla chips, soothing soured cream and fresh coriander leaves, it's a simple yet very effective bowlful.
Chantelle Nicholson serves up a stunning slow-roasted aubergine recipe, served with a luscious white bean purée and tangy tamarind sauce for a delectable vegan dinner party dish. Homemade vegetable stock will provide the best flavour, but you can use top-quality shop-bought stock if you're short on time. This recipe is taken from Planted by Chantelle Nicholson, published by Kyle Books. Images by Nassima Rothacker.
This slow-cooked pork belly recipe is bursting with the flavours of Italian summer – crunchy fennel, fresh salsa verde and braised cannellini beans, which are made extra tasty from the rendered pork fat. Though you need a good couple of hours to cook it properly, it's simple and delicious – perfect for a dinner party where you want to spend time with your guests.
Any dish that contains two whole garlic bulbs is a winner in our books, and this rich, satisfying cuttlefish stew is bolstered with aromatic bay leaves, plenty of olive oil, a glug of red wine and fiery, delicious 'nduja – a soft cured sausage from Calabria in southern Italy. If you've not cooked with cuttlefish before then this is the perfect introduction to its meaty texture and flavour.
A basic dip can be dressed up to look fabulous. You can accessorise it with herbs, seeds and oils. You can match it up with different breads and give it different themes so no-one will ever know it’s all part of the master plan to keep things simple. Urvashi shares her recipe for a trusted New Year's Eve dip.
Louise Robinson offers two options for cooking cannellini beans sous vide – one of which uses the ingenious method of cooking them in a jar in the water bath. The beans are then served in a simple broccoli, asparagus and caper salad – a deliciously light lunch or midweek meal idea for spring and summer.
Louise Robinson serves up buttery cannellini beans with braised squid and pan-fried Skrei – a sustainable cod from the Barents Sea. Considered a Norwegian delicacy, Skrei is only in season between January and April. We recently visited the fishermen of Tromsø with some of the UK's top chefs to learn more about Skrei.