Mains - Cannellini beans recipe jamie oliver
Author: Mica Horning
Once you've learned how to season and cook them in the right way, you can apply the method to cannellini beans, lima beans, cranberry beans, haricots verts, lentils, even chickpeas. Fresh beans will take about 45 minutes to cook, but you're more likely to get dried beans as they're cheap, and very reliable to cook.
Chargrilled squid & cannellini beans
A gem of a dish featuring chargrilled squid and creamy cannellini beans for something simple, yet very delicious. Not only does it look and taste impressive, it takes no time at all to rustle up. Double win!
Provided by: Jamie Oliver
Total time: 25 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 10
Provided by: Jamie Oliver
Total time: 25 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 10
Ingredients:
- 2 fresh red chillies
- ½ a bunch of flat-leaf parsley , (15g)
- 2 lemons
- extra virgin olive oil
- 8 squid , cleaned, gutted, from sustainable sources
- olive oil
- 2 cloves of garlic
- 2 x 400 g tins of cannellini beans
- red wine vinegar
- 200 g rocket
Nutrition:
- Calories: 417 calories
- Fat: 16.5 g fat
- Saturated Fat: 2.7 g saturated fat
- Protein: 41.7 g protein
- Carbohydrate: 21.4 g carbohydrate
- Sugar: 1.2 g sugar
- Sodium: 0.6 g salt
- Fiber: 9.4 g fibre
- To make the salsa, finely chop 2 fresh red chillies, pick and roughly chop ½ a bunch of flat-leaf parsley (15g). Scrape it all into a bowl, then finely zest over 2 lemons and squeeze in all the juice. Add 3 tablespoons of extra virgin olive oil and mix together well. Season to taste.
- Run a sharp knife down the length of 8 squid tubes and open each one out like a book. Lightly score the insides in a criss-cross fashion at ½cm intervals.
- Place a large pan on a medium heat with 1 tablespoon of olive oil. Peel and finely slice 2 cloves of garlic, then add to the pan and cook for 2 minutes or until golden.
- Tip in 2 x 400g tin of cannellini beans (juice and all) and simmer for 5 minutes, or until thickened and creamy.
- Add 1 tablespoon of red wine vinegar and season to taste with sea salt and black pepper. Mash some of the beans until you have a creamy texture and leave to simmer gently, stirring occasionally.
- Preheat a griddle pan until screaming hot, then add the squid and cook for 1 to 2 minutes on each side, or until lightly charred and starting to curl. Dunk the hot squid in the salsa, turning and coating in all that flavour.
- Tip the beans onto a serving platter then top with the squid and spoon over the remaining dressing and scatter over 200g of rocket.
- Delicious served with some slices of griddle bread rubbed with a little garlic and a drizzle of olive oil for mopping up the juices.
Tags:
Cannellini bean and pasta soup
Thanks to @
Jamie Oliver
, we’ve got just the thing to get you through a January cold spell. Keep warm and feel great with a big bowl of
cannellini bean
…
Cannellini Bean & Pasta Soup | Jamie Oliver
Another veg packed
recipe
from Me & Tesco for you guys! This is a paid ad by Tesco. (AVAILABLE IN UK ONLY)This is my spin on an italian classic - Pasta …
Humble Home-Cooked Beans
My first thought when I saw these beans on a menu in Italy was "Beans on toast?" But then I tasted them. I felt pretty humbled that such a simple dish had been made to taste so gorgeous. Once you've learned how to season and cook them in the right way, you can apply the method to cannellini beans, lima beans, cranberry beans, haricots verts, lentils, even chickpeas. If you've grown your own beans, good on ya! Fresh beans will take about 45 minutes to cook, but you're more likely to get dried beans as they're cheap, and very reliable to cook. However, they will need soaking for at least 12 hours.
Provided by: Jamie Oliver
Total time: 840 minutes
Cook time: 75 minutes
Prep time: 45 minutes
Yields: 4 servings
Cuisine: italian
Number of ingredients: 17
Provided by: Jamie Oliver
Total time: 840 minutes
Cook time: 75 minutes
Prep time: 45 minutes
Yields: 4 servings
Cuisine: italian
Number of ingredients: 17
Ingredients:
- 11 ounces dried cranberry or cannellini beans, soaked in cold water for at least 12 hours
- 3 cloves garlic, unpeeled
- A few sprigs fresh thyme
- A sprig fresh rosemary
- 3 bay leaves
- 1 stick celery, trimmed
- 1 small potato, peeled and halved
- 2 cherry tomatoes
- Extra-virgin olive oil
- Red wine vinegar
- A few sprigs fresh at-leaf parsley, chopped
- 4 slices sourdough bread
- 12 scallops
- 12 slices pancetta
- Skewers or fresh rosemary sprigs
- Extra-virgin olive oil
- Lemons
How to cook:
- Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
- When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.
- Take up to 3 scallops and wrap a slice of pancetta round each. Thread them onto a skewer or a sturdy sprig of fresh rosemary and fry them on each side in a little olive oil until golden. Spoon the delicious warm home-cooked beans onto your plate and top with the scallops. Serve with a squeeze of lemon, a drizzle of extra-virgin olive oil and any juices from the pan. Brilliant!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
Cannellini bean and pasta soup
Jamie Oliver's vegan bean and pasta soup with sundried tomatoes is a great way to warm up on a chilly evening.
Provided by: Tesco Real Food
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9
Provided by: Tesco Real Food
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9
Ingredients:
- 2 onions
- 2 cloves of garlic
- 2 sticks of celery
- olive oil
- 2 x 400g tins of cannellini beans
- 1.2ltr hot organic vegetable stock
- 180g kale
- 150g mixed pasta shapes
- 285g jar sundried tomatoes in oil
Nutrition:
- Calories: 422 calories
- Fat: 11 grams fat
- Saturated Fat: 1 grams saturated fat
- Carbohydrate: 59.9 grams carbohydrate
- Sugar: 9 grams sugar
- Fiber: 11.6 grams fibre
- Protein: 19.3 grams protein
- Peel the onions and garlic, trim the celery, then roughly chop the veg and finely slice the garlic. Place in a large casserole pan on a medium heat with 2 tbsp oil and cook for 15 mins, or until soft and sweet, stirring occasionally.
- Add the cannellini beans (juice and all) and the stock, and simmer for 10 mins. Taste and season with sea salt and black pepper. WATCH: How to reach simmering point Play Video
- Remove any woody stalks from the kale, then add the leaves to the pan with the pasta. Cover and cook for a further 10 mins, or until the pasta is al dente, adding a splash more water to loosen, if needed.
- Meanwhile, blitz the whole jar of sundried tomatoes (oil and all) in a blender to make a smooth paste.
- Ladle the soup into bowls and top each with a heaped teaspoon of sundried tomato paste. Delicious served with crusty bread.
Rosie Birkett’s Bagna Cauda (with cannellini beans!)
Provided by: Izy
Yields: 0 servings
Number of ingredients: 12
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- 10 cloves of garlic (, , peeled)
- 300 ml (1 1/4 cups) milk
- 6 good-quality anchovies (, , jarred in oil, chopped)
- 25 g (1 oz/ 2 tbsp) unsalted butter
- 1/2 a (, (400g / 14 oz) can of cannellini beans, drained)
- 2 tbsp creme fraiche or double cream
- 3 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 4 sprigs of fresh thyme (, , leaves picked)
- juice of 1/2 a lemon
- black pepper
- crudites (, (e.g. endive, carrots, celery, radishes, bell pepper, gem lettuce leaves))
How to cook:
- Place the garlic cloves in a saucepan and cover with 100ml (1/4 cup + 2 tbsp) of the milk. Leave to soak for 1 hour, drain and discard the milk. Place the garlic back in the saucepan with the rest of the milk and 1 tbsp of water. Gently cook, partly covered with a lid, over a low heat for 20 minutes until the garlic is super tender.
- Add the chopped anchovies to the pan and cook, stirring until they have broken down. Add the butter and stir until melted. Pour this into a blender along with the drained beans, creme fraiche/cream, vinegar, olive oil and thyme leaves. Blitz until completely smooth. Transfer to a bowl and add lemon juice and black pepper, to taste.
- Serve warm or at room temperature with the prepared crudites. The dip will keep for a couple of days covered in the fridge. You can warm it back up for dipping or use it to dress pasta.
