Braised white beans with greens and parmesan

At the Manhattan restaurant Ci Siamo, the chef Hillary Sterling serves these dynamic beans topped with a tinsel of fried rosemary and sage, a shower of salty cheese, and a flourish of olive oil and black pepper. For a dish so luxe in flavor, it’s surprising how everyday its ingredients are. At the restaurant, Ms. Sterling uses at least four different types of beans (such as flageolet, scarlet runner, small white, tiger’s eye and Tarbais), but at home, any mix of white, brown and black that…

Braised White Beans with Greens and Parmesan Cheese 3 strips bacon, diced 1 onion, diced 4 stalks celery thinly sliced salt and pepper 4 cloves garlic, minced Pinch of red pepper flakes 1 bunch kale, stems removed and torn into bite sized pieces 2 - 15 oz cans white

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more…

15-minute white beans recipe with leafy greens in a creamy garlic Parmesan sauce. Make this delicious meal in one skillet!

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more…

Recipe video above. The easier and dare I say a tastier alternative to Green Bean Casserole! Using the bacon fat and garlic to saute the green beans before semi steaming/braising the beans in chicken broth guarantees flavour even before we get to the creamy paremsan sauce!Serve this as an extra special side dish, or turn it into a meal by using it as a pasta sauce, or over rice/quinoa/cauliflower rice/mash.

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would…

I always have these Italian marinated white beans in my fridge! They're easy to make and extremely versatile. Top on toast, salads, and more!

Parmesan and freshly cracked pepper give these canned cannelini beans new life! These Parmesan beans are an easy and delicious side dish.