Try this Cannellini Beans And Wilted Greens recipe, or contribute your own.

Still searching for what to cook ?

Name: Cannellini Beans And Wilted Greens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Dried Cannellini Beans; 6 c Water Or Chicken Stock; 6 tb olive oil; 1 Onion; Bouquet Garni: Celery;; 6 Garlic; Salt and pepper; 1 bn Greens; 1 Carrot; Extra Virgin Olive Oil; 1 tb Rosemary; Chopped

Find the most delicious recipes here

INGREDIENTS

2 c Dried Cannellini Beans
6 c Water Or Chicken Stock
6 tb olive oil
1 Onion
Bouquet Garni: Celery;
6 Garlic
Salt and pepper
1 bn Greens
1 Carrot
Extra Virgin Olive Oil
1 tb Rosemary; Chopped

Servings

INSTRUCTIONS

Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they begin to soften. When fully cooked, remove from the heat. While the beans are cooking, wash, trim and chop the greens. Finely chop the garlic cloves and gently saute them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with olive oil drizzled over the surface. Recipe by: Chez Panisse Vegetables by Alice Waters By Meg Antczak on Jun 14, 1998, converted by MM_Buster v2.0l.

NOTES

Alert editor

Cannellini Beans And Wilted Greens

2 c Dried Cannellini Beans
6 c Water Or Chicken Stock
6 tb olive oil
1 Onion
 Bouquet Garni: Celery;
6 Garlic
 Salt and pepper
1 bn Greens
1 Carrot
 Extra Virgin Olive Oil
1 tb Rosemary; Chopped

Soak the beans overnight. The next day drain them and put them into a  heavy-bottomed pot with the bouquet garni. Add the onion and carrot,  peeled. Cover with water or stock and bring to a boil. Reduce to a  simmer, skimming off any foam that forms on the surface. Cook the  beans until very tender, from 45 minutes to 2 hours, depending on the  age of the beans and how long they were soaked. Salt the beans  generously once they begin to soften. When fully cooked, remove from  the heat. While the beans are cooking, wash, trim and chop the  greens. Finely chop the garlic cloves and gently saute them in the  olive oil with the rosemary, about 1 minute. Add the beans and about  1 cup of their cooking liquid and simmer about 5 minutes, until some  of the beans have crumbled apart. Add the greens to the beans, and  stew together, uncovered, until the greens are wilted and tender. Add  more of the bean liquid, if needed, to keep the vegetables moist and  a little soupy. Taste for seasoning and grind in some pepper. Serve  with olive oil drizzled over the surface.    Recipe by: Chez Panisse Vegetables by Alice Waters    By Meg Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by  MM_Buster v2.0l.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (407g)
Recipe Makes: 6 servings

Calories: 303
Calories from Fat: 37 (12%)

Amt Per Serving		% DV

	Total Fat 4.1g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 78.4mg		3 %
Potassium 1237.6mg		33 %
Total Carbohydrate 50.2g		15 %
	Dietary Fiber 20g	80 %
	Sugars, other 30.1g
Protein 18.9g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 303

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe