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.
|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
|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
|If you’re using dried white beans
Continue with your cooked dried beans or start here if you’re using canned white beans
total fat 4.5g
saturated fat 0.5g
|total carbohydrate 45g
dietary fiber 16g
|Adapted from Mediterranean Light, by Martha Rose Shulman (Bantam Books, 1989).
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