So quick and easy, and the best part: so Tuscan. I've had dishes like this all over my travels in Tuscany and I swear, they taste just like this! I...
Traditional Tuscan cuisine features a key player in delicious, creamy White Beans, known locally as Cannellini beans. These iron-rich beans are such a critical part of daily nutritional value for classic Cucina-Povera traditions that famous art masterpieces and literary works often refer classically to the Tuscan populace as bean eaters, a title fitting for the Tuscan reliance on this miracle legume.
Each region has a different, unique approach on preparing legumes and beans in general, with this classic Italian ingredient taking the place of meat often, particularly in areas without heavy presence of livestock production. Indeed, this classic Tuscan white bean recipe is a favorite to prepare as an excellent vegetarian alternative to either a main course or side dish for anyone looking for a bit of meat-free iron.
We love this classic Tuscan white bean dish in my own household, with its roots in traditional Italian and Tuscan cooking - the simplicity of extra-virgin olive oil when paired with zingy red chili pepper flakes and velvety fresh thyme leaves results in a simple, perfect dish perfect for any season, any time, and any meal. It would be hard to improve on this kind of versatility in your Italian cooking repertoire!
Be sure to check out all the other Mamablip vegetarian dishes, and take advantage of the classic Tuscan approach to living and cooking simply, and deliciously!
Love Cannellini Beans with Thyme? Be sure to check out the Cannellini Beans al Fiasco method as well - another true Tuscan marvel! Pair these beauties with an array of second-course meat dishes, like Rustic Tuscan Peposo Winter Beef Stew, Oven-roasted Pork Loin, and Spring Lamb Fricassée with Sautéed Artichokes to make some truly amazing meals for your loved ones.
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for 4 servings
Remove peel from halved onion. We recommend using yellow or red onion for additional color.
Dice onion into mid-size cubes, add fresh thyme to taste, and gently place in cold sauté pan.
Cover the bottom of the sauté pan with extra-virgin olive oil and heat.
When the onion has turned lightly golden (or if using red onion, onion should be a bit more pale and softened) add tinned cannellini beans with their water and cook for few minutes, allowing the flavors to blend.
Taste for salt and pepper, adjust seasonings accordingly. Add in chili pepper flakes, and allow to cool slightly before serving.
Chefs' note: you can use dried beans instead of tinned if you prefer. Allow soaking and cooking time as necessary for your selected beans and proceed with recipe from Step 1 once beans are cooked through.
Alexandria O'Keefe Friday 12th of March 2021
Loving the beans and thyme combo!
So quick and easy, and the best part: so Tuscan. I've had dishes like this all over my travels in Tuscany and I swear, they taste just like this! I always wondered what the secret was to making these awesome cannellini beans, and now I know - the Mamablip loving touch!