Soul Food Turns To Cannellini Beans
Still on that detox high and want to continue your new year with something nutritious and tasty? This cannellini bean with tomato recipe is definitely what you need. Not only is it vegan, low in fat, and filling, it’s cheap too! You can serve it as a side dish, over crostini as an appetizer, or even have it as a snack. Another plus is that cannellini beans, which are very popular in Italian cuisine, are high in fiber and protein, meaning they'll provide you with lots of energy following consumption and they’re a great weight loss food. Sounds like a good deal to me, so give this a try and let us know what you think.
3 cups of cannellini beans (white kidney beans). You use canned, but fresh is better, so if you need help with that, click here.
2 small cans (12 or 16 ounces) of crushed San Marzano tomatoes
5 tablespoons olive oil
4 garlic cloves, peeled
1 bunch of fresh sage
1 bunch of fresh rosemary
10 black peppercorns
1 tablespoon of salt
pinch of freshly ground pepper
Add 3 tablespoons of olive oil on large skillet with 4 garlic cloves, sage, rosemary, and peppercorns. Let simmer on low heat for about 5 minutes.
Discard 3 cloves of garlic, rosemary, sage, and peppercorn.
In the food processor, add one cup of beans and one clove of cooked garlic. Put mixture to the side.
Add 2 cups of beans to the flavored oil and cook for about 5 minutes.
Add canned tomato sauce.
Add bean puree.
Let all ingredients cook for another 5-10 minutes so all flavors are well combined.
Add salt and pepper to taste and enjoy!
Knezovic is a freelance writer and yogi who is so obsessed with eating that she took on a degree in Food Studies at The New School for Public Engagement. Follow her pizza obsession, everyday life endeavors, and travels on Instagram @evapiggie.
—Illustration by Sharon Watts