cannellini bean

(redirected from Cannellini)
Also found in: Thesaurus.

can·nel·li·ni bean

 (kăn′ə-lē′nē, kä′nə-)
n.
A large white variety of kidney bean.

[Italian cannellini, pl. of cannellino, diminutive of cannello, little tube, diminutive of canna, reed, stalk, from Latin; see cane.]

cannellini bean

(ˌkænɪˈliːnɪ) or

cannellini

n
(Cookery) a cream-coloured kidney-shaped bean with a mild flavour
[Italian: small tubes]
References in periodicals archive ?
Unless, of course, your pestle and mortar are already on the worktop next to the muffin tin, fennel seeds, celeriac, silken tofu, cannellini beans and passata.
Sausage, pumpkin & sage casserole (for 4) INGREDIENTS: 50g/13/4oz butter; 6 good quality sausages; 1 onion, peeled, thinly sliced; 3 banana shallots, peeled, finely chopped; 2 garlic cloves, peeled, finely chopped; 1tbsp chopped fresh sage; 1 small pumpkin, peeled, seeds removed, cut into pieces; 1tbsp white wine vinegar; 1tsp caster sugar; 200g/7oz canned chopped tomatoes; 400g/14oz canned cannellini beans, drained, rinsed; 500ml/18fl oz chicken stock; salt and freshly ground black pepper; 2tbsp chopped fresh parsley METHOD: Preheat oven to 180C/350F/Gas 4.
Ingredients 400g pack chicken breast chunks 1 red onion, cut into small wedges Extra virgin olive oil spray 1 tsp wild rosemary 2 tsp balsamic glaze 150g cherry vine tomatoes 50g salad spinach 410g can cannellini beans, drained and rinsed For the dressing: Zest of 1 lemon plus 1/2 the juice 2 tsp extra virgin olive oil 1 tbsp balsamic vinegar Pinch sugar Method Preheat the oven to 200[degrees]C, gas mark 6.
I had pan fried seasoned leg of lamb steak with cannellini beans.
Try white cannellini beans and bistecca alla fiorentina, a huge T-bone steak shared between two.
Sometimes I include marinated artichoke hearts, cannellini beans and even stuffed grape leaves with a splash of lemon juice.
The soup gets its hues from purees of canned black beans and canned white cannellini beans, poured deftly to preserve their identities.
Cannellini bean & egg salad with crispy crumbs Ingredients 2 medium eggs 8 spring onions, trimmed (remove the root and half of the dark green part) 11/2 tbsp olive oil 1 slice wholemeal bread, broken into chunky breadcrumbs 400g can cannellini beans, drained and rinsed Juice 1/2 lemon 1 tsp Dijon mustard 1/2 small red onion, finely chopped Handful parsley, roughly chopped 1 Little Gem lettuce, roughly chopped Method Cook the eggs in boiling water for 6 mins, or longer if you prefer them hard-boiled.
Ingredients 400g chicken breast chunks 1 red onion, cut into small wedges Filippo Berio extra virgin olive oil spray 1 tsp Cooks' Ingredients wild rosemary 2 tsp Cooks' Ingredients balsamic glaze ' x 300g pack cherry vine tomatoes ' x 100g pack salad spinach 410g can cannellini beans, drained and rinsed For the dressing: Zest of 1 lemon plus ' the juice 2 tsp extra virgin olive oil 1 tbsp balsamic vinegar Pinch sugar Method Preheat the oven to 200C, gas mark 6.
Ingredients: 4 sprigs of thyme; salt and pepper; 6tbsp olive oil; 1 red onion, thinly sliced; clove garlic, thinly sliced; 1 large courgette, grated; 400g/14oz can cannellini beans, washed and drained; 5 eggs; 30g/1oz parmesan cheese, grated.
three large carrots two medium onions four sticks celery two tablespoons vegetable oil 1140ml (2pts) vegetable stock 450g (1lb) mixed green vegetables eg courgettes, dwarf beans, savoy or spring cabbage one tall tin cannellini beans three tablespoons tomato puree