Cheater’s Cannellini Salad

I am usually a homemade kinda girl; but tonight I was in a bind. I took a few shortcuts to create a super tasty side dish inspired by my trip to Tuscany. If you want to make this a more serious dish, just use dried beans (follow cooking directions on the bag - or cook in a pressure cooker). This recipe took me less than 30 minutes to put together and was a complete success.


15 oz can c Cannellini beans
1 caldo de galinha do copo
1 celery rib chopped
1 carrot, peeled and cut in half
1/2 cebola (with a clove stuck in the middle)
2 juniper berries
Olive oil
1 tbsp garlic, Picado
1 tsp each minced fresh rosemary and sage (I have a "garden" on my windowsill)
1/8 c shredded Parmesan
freshly ground black pepper

In a frying pan, heat the olive and garlic on medium. Add the beans, herbs and liquid. Bring to a boil and while stirring sprinkle with cheese. Reduce until the sauce is thick. Serve.

Put the beans in a saucier with the stock. Sprinkle with salt. Add the celery, carrot, cebola, and juniper. Bring to a boil. Lower the heat to its lowest possible level. Cook for 10 to 15 minutes. Remove the veggies (I fed all except the onion & berries to the dog).

You can also put the beans into your food processor to make a great bread spread...just another fun idea for you to try.

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Blanca Valbuena

Eu sou o co-fundador da FriendsEat e Socialdraft. Eu tenho uma obsessão doentia com Chardonnay da Borgonha, ASOIAF, e viagens.

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