white beans

[Recipe] 101 Cookbooks – Carrot, Dill & White Bean Salad

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Spring has sprung at the farmers market and I just can’t get enough of the Spring greens, herbs and the early Spring carrots. As an effort to work through my cookbook stack I have been picking a few recipes each week to try. This week I cracked open Near & Far by Heidi Swanson and when I saw her Spring forward recipe for Carrot, Dill & White Bean Salad I knew I had to make it. Unfortunately dill wasn’t anywhere to be found at my market but beautiful chives were so I subbed out the dill for chives and made an amazing salad that had both Neil and I wanting more. 

Lucky for you all Heidi has this recipe up on her blog 101 Cookbooks so you too can make it! Enjoy! 

Back to School Lunches: Mediterranean White Bean Salad

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Today’s back to school lunch is perfect for kids and adults. It features are super tasty salad that has a olive oil based dressing instead of mayonnaise so no need to worry about refrigeration!


In The Box:

  • Mediterranean White Bean Salad (recipe below)
  • Whole grain pita wedges
  • Bite sized veggies
  • Grapes
  • 15-18 almonds for extra protein (optional)

Mediterranean White Bean Salad

Serves 2

  • 1-15oz can cannellini beans, drained and rinsed
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup marinated artichoke hearts, chopped
  • 1/4 cup roasted bell pepper, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon red wine vinegar

Toss together!

Tip: Prepare in advanced to really let the flavors marinate.

P.S. this is a great pizza topper!

Featuring: Laptop Lunches Bento

{Recipe} Italian Seasoned White Beans

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My absolute favorite bean is the cannelini bean because they are so soft and creamy. They are wonderful in soups, pasta dishes, as a dip, in a stew or mashed up. Last night I made a bunch of slow cooker white beans* and then cooked them up with veggies and seasonings.

Ingredients:

  • 3 cups cooked or canned cannelini beans
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable broth
  • 1 tablespoon vegan margarine (optional)
Directions:
  1. In a medium heavy bottom pot heat the olive oil over medium-high heat; stir in the onion, celery and carrot and cook for 7-10 minutes until vegetables are tender.
  2. Stir in the garlic and cook for 1 minute, then add the white wine and Italian seasoning and cook for 5-8 minutes.
  3. Stir in the beans, salt, pepper and broth and cook for 10 minutes on medium-low heat.
  4. Taste for seasonings, add margarine if desired  and then serve with your favorite veggies, over rice or with a nice slice of crusty bread.

*To make slow cooker white beans or any slow cooker beans soak beans over night then drain and rinse.  Place in a slow cooker pot and cover with water an inch above the beans. Cover the beans and turn to low and cook for 6-9 hours.  I usually put mine on in the morning before work and cook on low until I’m ready to use them for dinner.

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White Bean Mash

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White Bean Mash

Serves 4
Ingredients:

  • 1T olive oil
  • 1-15oz can of white beans, drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2T non-dairy creamer
  • 1/4C white wine
  • 10 oil packed sundried tomatoes, sliced
  • 1t Italian seasoning
  • salt and pepper

Directions:

In a large skillet heat the oil over medium high heat, toss the onions in the oil and saute for 5-7 minutes until the onions are softened. Stir in the garlic and then stir in the wine; cook for 3-5 minutes until the wine has reduced.  Stir in the beans, salt, pepper and Italian seasoning and then mash until chunky.  Stir in the sundried tomatoes and the non-dairy creamer.