10 Delicious Recipes Using White Beans

White Bean and Sausage Stew

1. White Bean and Sausage Stew 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 lb. mild Italian sausage, sliced 1 can (14.5 oz.) diced tomatoes 2 cans (14.5 oz. each) white beans, drained and rinsed 2

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Ingredients

  

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 lb. mild Italian sausage sliced
• 1 can 14.5 oz. diced tomatoes
• 2 cans 14.5 oz. each white beans, drained and rinsed
• 2 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened.
• Add the sausage and cook until browned on all sides.
• Add the tomatoes, white beans, chicken broth, thyme, salt, and pepper.
• Bring the stew to a simmer, and cook for 20-30 minutes, or until the sausage is cooked through and the flavors have melded together.
• Serve hot, with crusty bread on the side.

Beans and Tuna Salad

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Ingredients

  

• 2 cans 15 oz. each beans, drained and rinsed
• 2 cans 5 oz. each solid white tuna in water, drained and flaked
• 1/2 red onion chopped
• 1/2 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

 

• In a large bowl, combine the white beans, tuna, red onion, and parsley.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
• Pour the dressing over the bean mixture, and toss to coat.
• Serve chilled, with crackers or bread on the side.

White Bean and Roasted Red Pepper Dip

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Ingredients

  

• 2 cans 15 oz. each white beans, drained and rinsed
• 1/2 cup chopped roasted red peppers
• 2 cloves garlic minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

 

• In a food processor, combine the white beans, roasted red peppers, garlic, olive oil, lemon juice, salt, and pepper.
• Pulse until the mixture is smooth and creamy.
• Transfer the dip to a serving bowl, and garnish with a drizzle of olive oil and some chopped fresh parsley.
• Serve with pita chips or raw vegetables.

White Bean and Kale Soup

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Ingredients

  

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1 can 14.5 oz. diced tomatoes
• 1 bunch kale chopped
• 2 cans 14.5 oz. each white beans, drained and rinsed
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened.
• Add the vegetable broth, diced tomatoes, kale, white beans, thyme, salt, and pepper.
• Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the kale is tender.
• Serve hot, with a sprinkle of grated Parmesan cheese on top.

White Bean and Spinach Quesadillas

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Ingredients

  

• 1 can 15 oz. white beans, drained and rinsed
• 1 cup chopped fresh spinach
• 1/2 cup chopped red onion
• 1/2 cup shredded Monterey Jack cheese
• 4 flour tortillas
• Salsa sour cream, and guacamole, for serving

Instructions

 

• In a large bowl, combine the white beans, spinach, red onion, and cheese.
• Lay out the tortillas, and divide the bean mixture evenly among them, spreading the mixture on one half of each tortilla.
• Fold the tortillas in half, and press down lightly to seal.
• In a large nonstick skillet, heat a bit of olive oil over medium heat.
• Add the quesadillas to the skillet, and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
• Serve hot, with salsa, sour cream, and guacamole on the side.

White Bean and Tomato Bruschetta

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Ingredients

  

• 1 can 15 oz. white beans, drained and rinsed
• 2 tomatoes chopped
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 baguette sliced

Instructions

 

• In a large bowl, combine the white beans, tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper.
• Mix well and let sit for 10 minutes to allow the flavors to meld together.
• Toast the baguette slices in the oven or in a toaster.
• Spoon the white bean mixture onto the baguette slices and serve.

White Bean and Chicken Chili

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Ingredients

  

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 lb. boneless skinless chicken breasts, chopped
• 2 cans 14.5 oz. each white beans, drained and rinsed
• 1 can 14.5 oz. diced tomatoes
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened.
• Add the chicken and cook until browned on all sides.
• Add the white beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
• Bring the chili to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the chicken is cooked through and the flavors have melded together.
• Serve hot, with shredded cheese, sour cream, and cilantro on top.

White Bean and Mushroom Risotto

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Ingredients

  

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1 can 14.5 oz. white beans, drained and rinsed
• 1 cup chopped mushrooms
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened.
• Add the rice and stir until coated with the oil.
• Add the white wine and stir until absorbed.
• Add the vegetable broth, 1/2 cup at a time, stirring constantly and waiting for the broth to be absorbed before adding more.
• After 20-25 minutes, when the rice is tender and the broth is absorbed, add the white beans, mushrooms, Parmesan cheese, salt, and pepper.
• Cook for an additional 5-10 minutes, or until the mushrooms are tender and the cheese is melted.
• Serve hot.

White Bean and Sweet Potato Hash

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Ingredients

  

• 1 tablespoon olive oil
• 1 sweet potato peeled and cubed
• 1 onion chopped
• 1 can 14.5 oz. white beans, drained and rinsed
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fried or poached eggs for serving

Instructions

 

• In a large skillet, heat the olive oil over medium heat.
• Add the sweet potato and onion, and cook until the sweet potato is tender and the onion is softened.
• Add the white beans, smoked paprika, salt, and pepper, and stir to combine.
• Cook for an additional 5-10 minutes, or until the white beans are heated through.
• Serve hot, topped with a fried or poached egg.

White Bean and Avocado Toast

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Ingredients

  

• 1 can 15 oz. white beans, drained and rinsed
• 1 avocado mashed
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 slices of bread toasted

Instructions

 

• In a large bowl, combine the white beans, mashed avocado, garlic, lemon juice, salt, and pepper.
• Mix well and spread onto the toast.
• Serve and enjoy!

I hope this recipes was delicious and easy to make; I certainly had fun writing it (it probably shows). 🙂 Please feel free to share it with people you care about and want to know more about health. ❤️ Sharing is caring ❤️