This a great side dish that is versatile to make other
dishes with such as bean mash bruschetta (see below.)
With the leftovers I had, I added black pepper,
crushed red pepper, shredded cheese, to make bean dip; this would also work
well in as burrito filling.
I think I might try using it to replace mashed
potatoes for a topping for Sheppard’s Pie.
The main ingredient is the Cannellini bean. Cannellini beans
are also called Haricot beans. To me they look like white Kidney beans.
1 cup
of Cannellini’s has 1 ½ grams of fat, 215 calories, 13.4 grams of protein and almost
54% (13.6 grams) of daily dietary fiber. So how can you add these to your diet?
Ingredients
1 can of drained and rinsed Cannellini beans
¼ cup chopped onion
2 Tbsp of olive oil
1 Tbsp minced garlic
¼ cup chicken broth
2 Tbsp parsley
Directions
Heat the oil in a
small pan, add the onion
Cook until onion is
softened and almost translucent.
Add the garlic, sauté until the garlic golden
color
Add broth and beans and simmer for 5 minutes.
Roughly mash with a potato masher or fork, add
parsley
Serve with pork,
beef or even lamb.
To make the bruschetta
I like to take baguette slices lightly coat of olive oil and garlic,
place under broiler until golden brown
Remove from oven and allow to cool until just warm
“butter” toasted slices with bean mash
top off with fresh thyme sprigs, crushed red pepper flakes, minced
sun-dried tomatoes.
