Cannellini Beans and Tuna Recipe

Name: Cannellini Beans and Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1 pound) dried cannellini (white kidney) or Great Northern beans; 1 small onion, peeled and balved; 2 whole cloves; 3 garlic cloves, crushed; 1 sprig fresh thyme; 1 sprig fresh sage; Salt and freshly ground black pepper, to taste; 1 teaspoon crushed red-pepper flakes; 1/4 cup olive oil, or to taste; 1 (6-ounce) can Italian-style tuna fish packed in oil, drained and flaked; 1/4 cup chopped fresh parsley

Servings: persons

2 cups (1 pound) dried cannellini (white kidney) or Great Northern beans
1 small onion, peeled and balved
2 whole cloves
3 garlic cloves, crushed
1 sprig fresh thyme
1 sprig fresh sage
Salt and freshly ground black pepper, to taste
1 teaspoon crushed red-pepper flakes
1/4 cup olive oil, or to taste
1 (6-ounce) can Italian-style tuna fish packed in oil, drained and flaked
1/4 cup chopped fresh parsley

1
Rinse the beans and place in a bowl of cold water to cover.
2
Set aside for 4 hours or overnight.
3
Preheat the oven to 275F.
4
Drain the beans and place them in an flameproof casserole.
5
Stud the onion halves with the whole cloves and bury them in the casserole with the garlic, thyme, and sage.
6
Add enough cold water to cover by 1/2 inch and cover.
7
Place casserole over low heat and bring contents to a simmer.
8
Remove from the heat and place in oven.
9
Bake until the beans are tender but not mushy, about 45 minutes.
10
(Check after 15 minutes to be sure that the liquid is simmering and is still above the level of the beans, adding boiling water if necessary.)
11
Season with the salt, pepper, and pepper flakes.
12
Set aside, uncovered, until cooled.
13
Cover and refrigerate until chilled.
14
When ready to serve, remove the onion, garlic, and herbs.
15
Fold in the oil and drained tuna.
16
Serve at room temperature, sprinkled with parsley.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (1 pound) dried cannellini (white kidney) or Great Northern beans, 1 small onion, peeled and balved, 2 whole cloves, 3 garlic cloves, crushed, and more.

Yes, Cannellini Beans and Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Beans and Tuna

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