BEEF AND CANNELLINI BEAN SOUP
My wife Myra makes this, it's the most fantastic soup you have ever had. The love and work she puts into really shows. We like to have ours with good ciabatta bread split open and spread with really good olive oil and toasted under the broiler. The is a great alternative to chili. Don't know if we will ever make chili again,...
Provided by Dave T.
Categories Other Soups
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a large Dutch oven add olive oil and heat on medium, stir in onions, carrots, celery. stirring frequently until vegetables are soft.
- 2. Add ground beef and garlic, cook until browned, breaking apart as it cooks.
- 3. Stir in the tomato paste to combine.
- 4. Add the broth, tomatoes, beans and bay leaves.
- 5. Bring mixture to a boil, then reduce to a simmer and cook until liquid has reduced by half (about 30 min). Remove the bay leaves and discard. Salt and pepper to taste.
- 6. Ladle into bowls and garnish with grated Parmesan cheese.
BEEF WITH CANNELLINI BEANS
Another recipe found in a Leggo's cookbook, this is lovely & rich tasting, goes great with rice and crusty bread for soaking up the sauce!!
Provided by Mandy
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pan and add the onion, beef & sausage, saute over high heat, stirring constantly until the beef juices run.
- Pour in the tomato paste, water & wine & season with salt & pepper.
- Bring to the boil & cover & simmer for 45 minutes.
- Add the beans & cook uncovered for a further 15 minutes.
Nutrition Facts : Calories 1002.1, Fat 63, SaturatedFat 23.8, Cholesterol 201.4, Sodium 2288.3, Carbohydrate 41.3, Fiber 10.2, Sugar 7.3, Protein 59.5
SOUTHERN GROUND BEEF AND BEAN SKILLET
Easy ground beef one-skillet dinner for a busy weeknight. Tasty, savory, and great with cornbread or home fries (frozen French fries work too).
Provided by Keri N Shelton
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 22.9 g, Cholesterol 71 mg, Fat 13.9 g, Fiber 7.4 g, Protein 26 g, SaturatedFat 5.4 g, Sodium 952.1 mg, Sugar 3.9 g
More about "beef with cannellini beans recipes"
HOW TO COOK THE BEST CANNELLINI BEANS
From foodiecrush.com
5/5 (27)Total Time 11 hrs 13 minsCategory Main CourseCalories 289 per serving
- In a large, heavy bottom pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the garlic is fragrant and the onions soften. Add the cannellini beans with their water and the chicken stock. Add more water to cover the beans by 3 inches. Add the bouquet garni or herbs on their stems with the kosher salt. Bring to a boil. Skim off the foam and discard. Reduce the heat to medium low and cook at a gentle simmer for about 2 hours. Add more water if needed to keep the beans submerged.
- Once the beans are cooked to your desired tenderness, remove them from the heat and discard the boquet garni (or herb stems). Taste for seasoning and add more salt if needed. Serve immediately or at room temperature, and refrigerate the leftover beans in their cooking liquid for up to 1 week.
17 CANNELLINI BEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Estimated Reading Time 5 minsCategory Recipe RoundupPublished Jan 14, 2021
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From eatingwell.com
Category Healthy Diabetes-Friendly RecipesCalories 366 per servingTotal Time 8 hrs 45 mins
- Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. If using fresh thyme and rosemary, tie the sprigs together with butcher's twine or secure in a cheesecloth bag. Add the herb bundle to the stew, gently pressing into the liquid, or sprinkle in the dried herbs.
- Cover and cook on Low until the beef is tender, about 8 hours. Remove and discard the herb bundle, if using.
- Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.
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