A super delicious, nutritious, and easy to prepare main course, the creamy cannellini are delicious. I used dried cannellini beans, as I always prefer dried legumes, but of course, you can also use canned beans, preferably of good quality, after draining and rinsing them. If you like recipes with legumes, try the chickpea curry with basmati rice or the lentil dahl, also delicious is the cannellini meatloaf or the more classic lentil meatloaf. Also try the chickpea stew, it’s really super creamy.
Let’s get to work and prepare the creamy cannellini together.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing creamy cannellini
- 17.6 oz dried cannellini beans
- 1 carrot
- 1 stalk celery
- 1 onion
- 2 tomatoes
- 3.5 oz spinach
- 4 tablespoons extra virgin olive oil
- 3.5 oz spinach
- to taste salt and chili pepper
- to taste curry
- 7 oz oat cream
- 2 tablespoons tomato paste
- 1 tablespoon chopped parsley
Tools
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- Pressure Cooker
- Frying Pans
Steps for preparing creamy cannellini
First, soak the cannellini beans in cold water for 12 hours. After soaking, rinse and cook them. In a pressure cooker, about 25 minutes, double the time in a regular pot.
Chop celery, carrot, and onion. Sauté in a pan with extra virgin olive oil. Add spinach, chopped tomatoes, and cook for a few minutes with salt. Add the drained cannellini beans, plant-based cooking cream, tomato paste, chili pepper, curry, adjust with salt, and cook for 10-15 minutes.
Finally, fragrance with chopped parsley and serve with rice or couscous.
Storage
You can store the cannellini in the fridge for two or three days
