Pictured: Cannellini Beans with Tomatoes and Sage
For these recipes you can use either Cannellini Beans or Great Northern Beans interchangeably. They are very similar beans, yet with slight differences. Cannellini beans are larger and more like Kidney Beans.
Cannellini Beans with Tomatoes and Sage
3 c cooked cannellini beans (or 2 cans)
1/3 c sun-dried tomatoes chopped (or 1-2 fresh tomatoes)
1 sm. clove garlic minced (optional)
1 c water or liquid from cooked beans
1 T olive oil
1/2 t sea salt
1/4 t paprika
1/4 t ground sage
1/4 t ground rosemary
If using dried tomatoes: Bring water to boil and turn off heat. Let dried tomatoes sit in water for 3-5 minutes or until softening.
Add all ingredients together and bring it to a boil. Reduce heat to medium-low and simmer for 5-10 minutes until liquids are reduced and it becomes thicker. Adjust seasonings to taste if needed.
The next recipe is one I threw together the other day. I cooked a whole crockpot of Great Northern Beans, then as I was preparing them for the fridge I had a craving for bean soup. This is what resulted…
Great Northern Bean Soup
6 c Great Northern beans (4 for blender, 2 save out)
bean cooking liquid
1 T yeast flakes
1 t onion powder
1 t dried parsley (or 1 T fresh)
1/4 t paprika (or to taste)
salt to taste
Put about 4 cups of the beans in the blender with enough liquid to make 5 cups (my blender capacity is 5 cups). Add the seasonings and blend until smooth and well mixed. Adjust seasonings as needed and blend again. Pour mixture into a dish and add the remaining 2 cups of whole beans. Stir and serve warm.
Note: The amount of salt depends on whether you cook the beans from dried or use canned beans. Canned beans tend to have salt already. So, it is up to you to add the right amount.