Creative ways to use up an extra can of white beans.
A can of these is cheap and can live for up to two years in your cupboard. But what’s even better is that the creamy, protein-packed beans make soups, salads, and dips deliciously hearty. Think you’ve bean there, done that? These fast, no-cook recipes just might change your mind.
Stir together 1 (15-ounce) can cannellini beans; ¼ cup each chopped fresh flat-leaf parsley and sliced red onion; 3 tablespoons each red wine vinegar and extra virgin olive oil; and 1 teaspoon each kosher salt and crushed red pepper. Serve over grilled fish fillets. Serves 4.
Tip: Always rinse and drain beans before using.
White Bean Horseradish Hummus
Process 2 (15-ounce) cans cannellini beans, ¼ cup each extra virgin olive oil and prepared horseradish, 2 tablespoons fresh lemon juice, and 1½ teaspoon kosher salt in a food processor until smooth. Transfer to a bowl and serve with crudités. Serves 12.
Tuscan Cannellini-and-Kale Salad
Whisk together ¼ cup extra virgin olive oil, 2 tablespoons chopped fresh oregano, 2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, and 1 teaspoon each kosher salt and pepper. Add 4 cups sliced kale, 2 (15-ounce) cans cannellini beans, and 2 cups halved cherry tomatoes. Toss. Top with grated Parmesan. Serves 4.
RS Pick: Goya cannellini beans are plump, firm, and never mushy toward the bottom of the can.