There is something so satisfying about a farro salad, especially when it's a complete meal. All you have to do is toss some in a big bowl, grab a fork, and dig in.
'white beans' on Serious Eats
White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-minute meal in a bowl.
A quick and hearty stew made with kale, white beans, and Italian sausage.
Mere minutes of work result in a smooth and creamy bean dip with lemon and rosemary creating a crowd-pleasing herbal, zesty, and fresh flavor.
Another perfect small-kitchen, busy-life holiday dinner for two: individual roast birds smothered in garlic and rosemary, wrapped in crispy prosciutto, and served with all-Italian white beans.
Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs.
I first encountered the combination of squid and white beans in the famous tapas bar Bar Pintxo in the Boqueria market of Barcelona. There, tiny white runner beans are the bed for squid seared on a screaming hot flattop; a sauce of olive oil and the squid's ink gives the whole plate a round, salty tang. In a country of incredible food, it remains one of the best things I've eaten.
As great as white bean salads are, they need a partner to make a full dinner. I've seen a few variations over the years, but I was particularly interested in this recipe from Leslie Glover Pendleton's Simply Shellfish, because it pairs the beans with squid.
Amazing how a homemade vinaigrette and fresh herbs can breathe life into canned cannellini beans. Feel free to make this salad ahead of time; it gets better and better the longer it sits.
While in Napa recently, I found and loved a white bean dip at Thomas Keller's Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt.
White Bean Bruschetta is classy without being fussy, and, thanks its bean-and-vegetable topping, pretty healthy for a passed appetizer. Plus, it doesn't make too much of a mess, which is always helpful.
These Cannellini, Caper, Lemon, and Anchovy Crostini from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo take otherwise none-too-thrilling white beans and turn them into something else. By mixing them with a bright Parsley Pesto and a sharp and tangy mix of anchovies, capers, and garlic, the beans take on a mixture of flavors that makes them into an palate-awakening first course.
White Bean and Mushroom Ragout is the latest experiment, and it's a huge win. Made almost entirely out of pantry ingredients, the dish is the perfect antidote for those evenings when you're thiiiiis close to ordering takeout. It's filling and surprisingly complex flavor-wise, too, and you can spoon it over egg noodles, orzo, or polenta, as seen here.
The following recipe is from the April 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! In the introduction to this recipe for White Beans with Garlic and Herbs from In The...
Barbara Kafka never fails. Her recipes may be confusing—combining odd ingredients with peculiar cooking methods—but I've never completed a recipe of hers that didn't ultimately awe me. That's especially true for this recipe from Soup: A Way of Life, where there are so few ingredients, you'll wonder whether it will hold together at all. Yet, after the five minutes it takes to cook, you'll be greeted by a bowl of warming and fragrant soup, perfumed with basil and with surprising amount of depth.
This recipe for white bean puree with poached eggs is easy, creamy, and one of the tastiest dishes I've made in forever. It's the perfect midweek meal, a nifty comfort food for fiber lovers, and has a decent source of protein.
"Something miraculous happens when you mix rich extra-virgin olive oil and white beans." [Photograph: Nick Kindelsperger] This omelet could have turned into a horribly lopsided mess. It cooks only one side and is topped with white beans, which are sautéed...
[Photograph: Nick Kindelsperger] With the cold weather sinking in and the holiday decor up, all I can think about are stews for dinner. As with week's acorn squash with shrimp and green bean stew, it doesn't have to involve tons...
Lately I've grown a little tired of store-bought hummus. Many of the flavors are bordering on bizarre (dill? French onion?), and often I find the taste of tahini overwhelming. And commercial hummus is always pureed until it is super-smooth. I...
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on white beans. —Ed Levine...