One inquisitive omnivore’s journey towards healthier and more compassionate eating…
(MEATLESS/VEGETARIAN RECIPE/VEGAN RECIPE) Cannellini beans are a perfect vegetarian and vegan staple. I discovered the high protein legumes at a tapas restaurant last week and was completely inspired.
I had never tasted cannellini before—to be honest I’m not really a big fan of beans—but these were delicious, so I decided to find out as much as I could about them.
- Cannellini beans are related to kidney beans and also called “white kidney beans”
- They have a firm texture and a mild, nut-like flavor
- Popular in Tuscan and other Italian cuisines
- Helpful in weight loss because they’re low in calories and high in fiber & protein
I really like the texture of the cannellini beans and the way the flavors from the vegetables and spices complement them.
Even though I couldn’t quite figure out the restaurant’s recipe (just give me some time), I combined all of my favorite ingredients and came up with this one. Personally, I think it’s just as good.
Why not try it for yourself, or experiment with your own favorite flavors and let us know what you come up with?
Bell Peppers, Garlic & Scallions with Cannellini Beans:
- 1 medium red bell pepper, diced
- 4 bunches scallions, diced
- 1 cup spinach, stems cut off
- 2 cloves garlic, diced
- 2 tbsp olive oil
- 1 cup low sodium vegetable broth
- 1 can cannellini beans, drained and rinsed
- 1/4 tsp red pepper flakes
- garlic salt & black pepper to taste
Saute red bell pepper and scallions in olive oil at medium heat until soft, about 5-7 minutes. Stir in garlic and cook for another two minutes. Add spinach and vegetable broth, cover and let simmer about 3-5 minutes. Add beans and season with red pepper flakes, garlic salt & black pepper. Cover and simmer for 10 minutes. Taste test one bean, if needed add more garlic salt and pepper. Saute for another 5-10 minutes until broth completely evaporates. Serve immediately.
— Lisa Singer, exclusive to Global Animal