sun-dried and basil cannellini beans

Sun-dried Tomato and Basil Cannellini Beans

Sun-dried tomato and basil cannellini beans is a savory Vegan dish perfect for spring and summer get togethers. Or pair it with a veggie burger or salad. It’s versatile, full of flavor, and absolutely “eat out of the dish” good.

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Do you know the difference between Cannellini beans and Great Northern Beans? Or White Beans?

Cannellini beans can also be called white kidney beans or Italian kidney beans. They have a traditional kidney bean shape and are perfect for that chili. They have a nuttier, earthy flavor. The thicker outside texture also keeps the inside smoother. These are what are typically used in Italian dishes.

Great Northern beans are medium-sized and firmer than cannellini. These are also used in most recipes that list white beans as an ingredient. Great Northern beans have a grainier texture but a delicate flavor. Their flesh is less creamy, and they take on the flavor of whatever they’re cooked with (the same as tofu). So now you know a bit about “white” beans!

Sun-dried tomato and basil cannellini beans is full of healthy cannellini beans, fresh basil, and savory sun-dried tomatoes. It has 9 ingredients, is ready in under 30 minutes, and is naturally Vegan and gluten free. What’s not to love?

sun-dried and basil cannellini beans
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Sun-dried and Basil Cannellini Beans

Sun-dried tomato and basil cannellini beans is a savory Vegan dish perfect for spring and summer get togethers. It’s versatile, full of flavor, and absolutely “eat out of the dish” good. Vegan and Gluten Free.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: basil, Beans, Gluten Free, Side Dish, Vegan
Servings: 4
Calories: 105kcal

Ingredients

  • 1 15 oz can cannellini beans
  • 2 tbsp of julienne cut sun-dried tomatoes in oil (you can chop them up a bit if you prefer smaller pieces)
  • 1 tbsp of the oil from the sun-dried tomatoes
  • 2 cloves garlic
  • 1 small yellow onion, or about 1/3 of a large one.
  • 1 handful of fresh basil leaves
  • 1/4 tsp salt
  • A few cracks of fresh ground pepper
  • 1/4 tsp red pepper flakes (optional but recommended)

Instructions

  • Heat a non-stick pan over medium heat and add the oil from the sun-dried tomatoes. Add the onion and cook for 5 minutes or until they have softened.
  • Add the sun-dried tomatoes and cook for another 5 minutes, stirring occasionally.
  • Next, add the garlic and let that cook for another minute before adding the beans, salt, a few cracks of fresh pepper, optional red pepper flakes, and basil. Stir to combine and heat through for another minute or two.
  • Remove from heat and enjoy!

Notes

  • This dish is great both warm and cold, depending on what you’re in the mood for. You can totally make this in advance if you’re bringing it to a cookout or picnic, and serve it chilled! Just make sure to double or triple the recipe.

Nutrition

Calories: 105kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 396mg | Potassium: 155mg | Fiber: 5g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 10.1mg | Calcium: 76mg | Iron: 2.6mg

Looking for great side dishes? Look here!

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