Cannellini Beans with Rosemary


Cannellini Beans with Rosemary

Cannellini Beans with Rosemary
Ben Gebo

We can’t pitch the trio of cannellini beans, rosemary, and garlic as out-of-the-box; but when something’s this good (and easy and cheap), it doesn’t have to be cutting edge. Serve with Mediterranean- or Italian-style seafood, pork, or lamb. Braised Chicken with Sausage and Peppers, Broiled Lamb Chops with a Smoky Pipérade, Broiled Calamari, Shrimp Marinara, and Calamari Marinara all work. Tip: If you use canned beans, buy Progresso or Goya. They’re the cannelliniest.

Per serving: 146 calories, 3 g total fat, trace saturated fat, 0 mg cholesterol, 23 g total carbohydrate, 8 g dietary fiber, 9 g protein, 272 mg sodium.

Estimated Cook Time: < 30 minutes.
Difficulty: Easy.
Servings: 6

Share How You Made It Happen

Interested in writing your own blog about your Trufflehead recipe cooking experience?

Find out how

0 comments Add a comment

No comments yet.

Add a Comment