Tag Archives: white beans

White Bean & Dill Dip Recipe

This is one of the easiest dips I have ever made. It doesn’t require many ingredients and takes very little time.

The idea for this dip came to me when I was standing in front of the dill at the grocery store.  I was thinking to myself, “I love dill but never  manage to use it all up before it goes bad”,  which is why I don’t buy it that often.  Then I thought, why not make a dip using a whack load of dill.  A real blast of dillicious flavour. Get it?  Cheesy, I know. Continue reading

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Filed under Appetizers, Blog, Recipes, Snacks

“Arroz Verde” with White Beans

Arroz verde is a traditional mexican rice dish made with poblano chiles and herbs.  This is by no means a traditional arroz verde recipe but it is inspired by it.

This is my non-traditional/beans and greens version of arroz verde.

Brown rice and white beans come alive thanks to a mix of fresh dill, parsley and jalapeño peppers.  I have been loving dill recently. Dill isn’t given as much love as a lot of other herbs such as thyme, basil, rosemary, parsley etc. This dish really showcases the wonderful dill flavour.

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Filed under Blog, Main Courses, Recipes, Side Dishes

Kale, White Beans, & Tomato

Kale and white beans. Hearty and filling. This an incredibly tasty, nutritious and simple meal.  It is a very simple dish to prepare.  You can’t go wrong with onions, garlic, good quality tomatoes. Guaranteed to make the kitchen smell good and usually makes for a tasty dish.

Adding kale to a dish like this one is a great way to add more greens to your diet.  My twist on a simple yet classic italian meal. All types of greens can be added to different dishes without changing the flavour of a dish too much but adding lots of nutrients.

Kale, swiss chard, spinach and collard greens are my favourite greens to add to dishes like this. Try adding any of these greens to different chilis, stews, salads, curries and more.

Greens aren’t just for salads and smoothies. Next time you go food shopping be sure to load up on greens that you don’t normally buy and give them a try.

Kale, White Beans, & Tomato

1 onion, finely chopped
2 cloves garlic, finely chopped
2 medium carrots, diced
4 cups tomato pasatta
1 bunch kale, stems removed, roughly chopped
1 can white kidney beans (cannellini beans), drained and rinsed
1 medium zucchini, cut in chunks
1 small sprig of fresh rosemary, leaves finely chopped
olive oil
pinch of cayenne pepper
salt and pepper to taste

1. Sauté onions, carrots and garlic in olive oil. Season with salt and pepper.

2. Add tomato passata, rosemary and cayenne pepper. Simmer for 20 mins.

3. Add the kale, zuchinni, and white beans. Cook for 25 minutes.

This dish goes nicely with some creamy polenta.

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Filed under Blog, Gluten-Free, Main Courses, Recipes

Sage & Garlic Roasted Butternut Squash, Kale & White Bean Soup

Sticky sweet caramelized goodness. Are you salivating yet? If not, then the smell of the butternut squash roasting in the oven with sage and garlic most defnitely will get you to.  

If you have friends over they will be begging you to let them eat it straight out of the oven.  It smells and tastes that good.  There is a risk that the squash never makes it into this soup. Stay strong. The result is worth it.

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Crispy White Beans and Swiss Chard

Another recipe inspired by my latest cookbook purchase. Heidi Swanson’s Super Natural Cooking.  Her books are very inspiring.  Delicious recipes with amazing photos.  Definitely worth checking out.  Her recipe used parmesan cheese but I usually try to avoid dairy.  Not to mention that I was making this on a night where I was hosting a good friend of mine who is vegan.  No problem.  Took out the parmesan cheese, added a squeeze of lemon. Good to go.

Crispy flavourful White Kidney Beans. Guaranteed to make you happy. The bright red pieces are the stalks from the swiss chard that I chopped up.  No reason to waste them.  I added them in with the onions and garlic.

I have made this recipe twice already.  I used can white kidney beans because it was a last minute decision so I hadn’t prepared ahead by soaking and cooking dried beans.  The first time the beans I used held up pretty well when sautéing them.  The second time I used a different brand and they fell apart.  So I adapted the recipe a little bit half way, added a little water and made more of a creamy white bean and swiss chard dish.  Which was also awesome.  In her book, Heidi suggests using dried beans and cooking them yourself because they hold up better which is true.  Give it a try with the canned beans if that’s what yo have time for. With canned beans this is a really quick recipe to make.

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Filed under Recipes, Side Dishes