cannellini bean

About 10 minutes before the end of cooking, add the remaining cannellini beans.

Shake the cannellini beans dry, then place them in a bowl.

Add the cannellini beans, followed by the vegetable stock - enough to cover.

Set the cannellini beans in water to cover overnight.

Mash half the cannellini beans and stir into the pan.

White cannellini beans from Italy make a good substitute.

The broccoli rape and cannellini bean salad should be served at room temperature.

Otherwise, cannellini beans would be a good choice.

Briefly rinse and drain the cannellini beans and add them.

Consider a special appetizer of grilled calamari over cannellini beans and chickpeas.

Those old cannellini beans soured pasta e fagioli, the soup of the day.

Red kidney beans are acceptable but others, like Italian white cannellini beans tend to be too soft.

If fresh cranberry beans are unavailable, you can use canned cannellini beans.

So did its undergirding of cannellini beans.

Bottarga (also known as poor man's caviar) is served shaved over arugula and cannellini beans.

Pepper-crusted tuna had excellent flavor, but its bed of cannellini beans was, shall we say, al dente.

Common thickeners include cannellini beans, chickpeas, breadcrumbs or cubed potatoes.

As for the menu, what could be more Mediterranean than grilled baby squid with tasty cannellini beans and roasted tomatoes?

There is also a lovely combination of mussels and cannellini beans that is fresh and pretty.

Everything was right, too, with chunky shrimp and white cannellini beans heaped on a bed of peppery arugula.

White cannellini beans are so popular with restaurants, Mr. Phipps said, that "we sold everything but the seed."

An enormous special of savory sauteed cannellini beans and escarole ($5.95), alive with garlic, was its equal.

For a hefty opener, the huge plate of sausage sauteed with cannellini beans and escarole is the No. 1 pick.

The mussels and manila clams with cannellini beans in garlic-white wine broth are usually reliable.

Far superior was the deftly poached shrimp served in a cannellini bean sauce perfumed with rosemary.