Sample Recipe
Tallmadge’s White Cannellini Beans with Garlic and Basil
This is a favorite – of all my clients and friends. In fact, my clients lovingly call it “Tallmadge’s Beans.” I LOVE this dish, too.
It’s a traditional Italian dish which tastes rich, and is oh so easy to make. After I’ve made and stored a batch, I’ll ladle a heap into a bowl and microwave for lunch, with a slice of whole-grain bread topped with smoked turkey, lean ham, or light cheese (or all three!) and some greens. Slice a spicy chicken sausage – or shrimp - into a bowl, top with the beans, and pop in the microwave. Add a green salad and tart dressing and you’ve got a winning dinner. I usually double the recipe to have plenty during the week. Without meat, it will last more than a week refrigerated.
Over the years, I’ve changed the way I do the recipe. These days, I make it more soupy by adding more broth, and have discovered I love it really lemony, too.
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| Ingredients | Makes 4 Servings | |
| 1/2 pound dried small white (cannellini) beans, or 24-ounces canned rinsed beans 1 tablespoon olive or canola oil 1-1/2 onion, chopped 2 garlic cloves (more or less to taste) |
1 quart defatted chicken stock (or vegetable stock for vegans) Salt to taste (if using fresh, dry beans) 12 ounces (3 medium) fresh or canned tomatoes, peeled, and chopped 1 large handful of fresh basil juice from 2 lemons (more or less, depending on how lemony you like it) freshly ground pepper |
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Directions |
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If you’re using dried white beans
Continue with your cooked dried beans or start here if you’re using canned white beans
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| Per Serving | ||
| calories 290 total fat 4.5g saturated fat 0.5g |
total carbohydrate 45g dietary fiber 16g protein 19g |
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Adapted from Mediterranean Light, by Martha Rose Shulman (Bantam Books, 1989).
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