Cannellini All’Italiana
This hearty, flavorful dish features cannellini beans, roasted red peppers, and olives, simmered together for a filling and nutritious meal. It’s easy to prepare and perfect on its own or paired with your favorite sides.
Equipment
- medium-size saucepan
- wooden spoon
- Can opener
- Knife and cutting board
Ingredients
- 2 tablespoons 30 ml extra-virgin olive oil
- ½ cup 80 g chopped red onion
- 4 cloves garlic grated
- 2 cans 15 ounces, or 425 g each cannellini beans, drained and rinsed
- 2 jars 9 ounces, or 255 g each roasted red bell peppers, drained and chopped
- ½ cup 68 g green olives, left whole if small, or roughly chopped if larger
- 2 tablespoons 33 g tomato paste
- 2 teaspoons dried oregano
- ½ cup 120 ml water or vegetable broth
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- In a medium-size saucepan, heat the olive oil over medium heat and cook the onion and garlic until fragrant and tender, about 4 minutes.
- Add the cannellini beans, roasted red bell peppers, olives, tomato paste, oregano, water or vegetable broth, salt, and pepper.
- Bring to a boil, cover, then lower the heat and simmer for 30 minutes, stirring occasionally.
- Serve hot as a main dish, or pair with steamed rice and roasted vegetables for a complete meal.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a medium-bodied white wine like a Vermentino or a light red such as Pinot Noir for balance.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 14 g | Fat: 14 g | Sugar: 6 g | Salt: 850 mg
