Canned Cannelini Bean Recipes
1. Tuna Wraps: Cannelini beans actually taste great in a tuna wrap. I lay out a whole grain tortilla and cover it with a leaf of Romaine lettuce. In a small bowl, I mix together 1 can of tuna, ½ can of drained and rinsed cannelini beans, 2 tablespoons of homemade mayonnaise, ½ stalk of celery finely chopped, and ¼ of a small diced red onion. Stir the ingredients together and then spread it over the Romaine lettuce. Roll the wrap up and eat away.
2. Vegetable Soup: We love to make vegetable soup in my house, especially when we have leftover chicken, ham, or beef. I use a base of organic chicken broth (low sodium) and then add the veggies and meats I have on hand. You can toss in a can of cannelini beans, some freshly cut celery, carrots, onions, garlic, and potatoes. I also add a can of diced tomatoes and my leftover meat. Finish with your favorite spices. Typically, I'll sprinkle in some poultry seasoning, a few bay leaves, and some ground pepper. Cook in a crockpot for 4 hours on high or 8 hours on low.
3. Turkey Chili: Turkey chili is a favorite in my home on football days. Place 1 lb. of ground turkey in a crockpot. Add 1 can of crushed tomatoes, 1 can of drained and rinsed cannelini beans, 1 large diced onion, 1 chopped yellow bell pepper, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 3 shakes of red pepper flakes, 2 tablespoons of worcestershire sauce, and 2 tablespoons of honey to the crockpot. Let the meal cook on low for 8 hours or high for 4 hours.
Cannelini beans taste great with lemon. Toss them in a salad or over a plate of pasta and squeeze a bit of lemon on top.
You can also mash canned cannelini beans to make a sort of mashed potato. Left over mashed cannelini beans can be fried in coconut oil to make a type of potato pancake.
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