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What to Do with over cooking white beans

  • j

I don't know why I buy dried canellini beans. Usually the skins are leather, this time they surprised me by turning to mush. I should stick to navy beans. Never fail me.

Any recipes for very soft beans? My top idea is putting it on toast then tuna as some sort of crostini. I have an enormous pot of soup in the fridge right now, so I don,tended soup recipes.

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    1. re: weezieduzzit

      That is a pretty good one. I might still put it on lil bits of toasts.

      1. re: weezieduzzit

        I made something very similar, delicious. Would definitely make again.

        Another way to go is white bean hummus. White beans, lemon, tahini, garlic. It's a bit lighter than the chickpea version.

      2. Could you make them into a dip? I have made some with lemon, lots of black pepper, marjoram, and extra virgin olive oil as needed to achieve the texture you want. Then I have it with carrot sticks, sliced bell peppers, celery, wedges of pita, pretzels, etc. I even like it with cucumber, but that might be a textural miss for some people.

        1. Mash them with olive oil and fresh rosemary. Spread on Italian bread that has been toasted and rubbed with cut garlic. Drizzle with olive oil, s& p.

          2 Replies
          1. re: escondido123

            I just had the same thing happen with more than a pound of dried canelliini beans! I made half of the beans into hummus using the proportions in Ottolenghi's "Jerusalem" , sprinkled with some pomegranate seeds. I may never use garbanzos for hummus again. Anyway, I froze the remaining half flat in a zip lock bag, ready to be turned into more hummus.

            1. I'd also recommend hummus, with the seasonings following the California Pizza Kitchen (2nd recipe book) hummus from Great Northern Beans recipe. (Hint, soy sauce is an interesting background flavor.)

              1. Similar to crostini but different, Food & WIne this month has a white bean pizza recipe -- although on their website I could only find this one from 2010 -- looks good, though!
                http://www.foodandwine.com/recipes/wh...