cannellini bean

(redirected from cannellini beans)

can·nel·li·ni bean

 (kăn′ə-lē′nē, kä′nə-)
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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

cannellini bean

(ˌkænɪˈliːnɪ) or


(Cookery) a cream-coloured kidney-shaped bean with a mild flavour
[Italian: small tubes]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
INGREDIENTS (serves 4) look 4 tbsp any oil 8 spring onions sliced thinly on the diagonal 1 clove garlic, finely chopped 1 x 400g can cannellini beans, well drained 1 x 165g can sweetcorn, well drained 200g mayo 1 x 125g can mackerel, well drained 1 x 418g can salmon, well drained Squeeze of lemon juice 8 soft or crunchy tacos 2 heads of Little Gem lettuce or similar hard lettuce such as Romaine or Cos 4 tbsp chopped fresh coriander 2 tbsp Sriracha or sweet chilli sauce, optional METHOD: 1.
250g scrubbed potatoes, skins on 250g scrubbed Jerusalem artichokes or sweet potatoes, skins on Grapeseed or rice bran oil Salt and freshly ground black pepper 2 x 150g skinless, boneless salmon fillets 400g tin cannellini beans, drained well 2-3 spring onions, finely chopped 1 tbsp finely chopped tarragon or dill 3 tbsp finely chopped parsley 2 tsp capers, rinsed 1 egg, lightly beaten 1 lemon, zest finely grated, flesh cut into wedges 1 tbsp plain flour Oil, for frying Baby cos or mixed salad, to serve Mayo, to serve For crumbing: 2 eggs Plain flour, for dusting 120-180g fresh breadcrumbs
INGREDIENTS: (Serves 2) 1 x 400g tin of cannellini beans or haricot beans, drained and rinsed; 800ml vegetable or chicken stock; 120g small pasta shapes; Pepper; For the beurre blanc: 4tbsp white wine or cider; 4tbsp white wine vinegar or cider vinegar; 1tbsp garlic paste or 2 fat cloves of garlic, finely chopped; 25g butter METHOD: 1.
Brick chicken with pesto and beans chicken onions cannellini beans green beans potatoes.
Lima beans, cannellini beans or chick peas would all work well in this.
INGREDIENTS 1 tablespoon Napolina Olive Oil; 1 large onion, chopped; 1 celery stick, chopped; 1 courgette, chopped; 1 tbsp finely chopped fresh rosemary leaves; 2 garlic cloves, crushed; 2 tbsps double concentrate tomato puree; 2 x 400g cans Napolina Chopped Tomatoes; 1 vegetable stock cube; 100g Napolina Casarecce Pasta; 1 x 400g can cannellini beans or butter beans, drained; grated cheese METHOD 1.
INGREDIENTS - use organic where possible (Makes 12) 50g cashew nuts, plus 25g for the top (soaked in water for three hours) 75g soft butter, plus extra for greasing 1 x 410g tin cannellini beans, drained and rinsed 2 medium eggs 75g pure maple syrup 2tbsp vanilla extract 1 x 100g bag ground almonds 1/2tsp bicarbonate of soda 100g dark chocolate (we use 85% cocoa solids), chopped into chunks METHOD: 1.
The last step combines cannellini beans and cherry tomatoes with the roasted green beans and tops those steaks with a mixture of mayonnaise and Dijon mustard to help the panko mixture stay put when piled on top.
400g can Co-op cannellini beans, drained and rinsed ?
A starter of savoury cheese cake, followed by lamb chops with cannellini beans and herbed tomatoes, and a mouth-watering dessert of sweet dough balls with apple, honey, lemon and cinnamon, it will put a smile on any mother's face.
Serves: 4 Prep time: 20 mins Cook time: 25 mins Cost per head: PS1.37 INGREDIENTS 8 reduced fat pork sausages 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, finely chopped 400g tin chopped tomatoes 400ml chicken stock (made up with half a stock cube) 400g tin cannellini beans, drained and rinsed 100g sliced greens
Also new for 2018 is the Christmas vegan menu specially created with options including delicious Risotto Funghi, a rich mushroom risotto with Pachino tomatoes and rocket, Insalata Verde with avocado, green beans, spring onion and sweet balsamic glaze and the Verde Burger made with cannellini beans, garlic and a Mediterranean vegetable herb burger.