White beans bring comfort to the table whether served hot in a bowl or cold in a salad.
Why is it that a bowl of cooked white beans can feel so comforting and satisfying? Maybe it’s because cooking beans from scratch is a slow, long-simmered process, sometimes even soaked overnight. That’s the way my mother always made them, and when she served them with a big pan of cornbread, crispy around the edges or even cornbread sticks that looked like little ears of corn, that was always a meal we couldn’t wait to eat.
Now the crazy part of a big bowl of slow simmered beans is that I loved (and still do) a little squirt of yellow mustard on the side so I could drag a little streak of it into each bite of beans and something even better, if that’s possible, would be some of my sister’s chow chow on the side.
The navy bean is the smallest and roundest of the “white bean” family. Their texture is soft and creamy, which makes it great for soups because they break down and thicken the broth.
Then you have the Great Northern and cannellini which hold their shape better for salad, pastas or any dish you want the bean to hold together. For a soup I would probably use all three–the navy to help thicken and the other two for their different sizes and texture.
When it comes to health benefits the white bean provides 15-19 grams of protein per 1 cup (and who can eat just one cup?). And, get this — one cup provides 19 grams of fiber. This is definitely a win/win.
For a recent Round Top Lunch Bunch, I decided to use canned white beans to make an easy marinated salad and discovered it is the perfect side dish for summer cookouts or potlucks anytime you need something a little different. My bowl was almost empty, so I think everyone enjoyed it.
White beans may be simple, but they are packed with flavor, protein, and fiber, making them one of the healthiest comfort foods around. Whether in a slow-simmered pot with cornbread or tossed into a summer salad, they are proof that good food does not have to be complicated.
BLAST FROM THE PAST: Talking about cornbread made me thing of this recipe I posted back in 2015 — Cornbread and Buttermilk Soup and I made cornbread croutons and sticks for a garnish.
Ingredients ready to go.
I roast the pepper over an open flame on gas cooktop or you could do it under the broiler.
Peel charred skin off and cut into 1/4-1/2″ pieces.
Add in the beans, peppers, cucumber, tomatoes and red onions.
Add chopped herbs.
Add enough dressing to lightly coat. If you refrigerate you may want to add additional dressing before serving.
Top with feta cheese and serve
Marinated White Bean Salad
Ingredients
- 2 15 oz. cans white beans, drained and rinsed
- 1 15 oz. can kidney beans, drained and rinsed
- 1 15 oz. can cannellini beans, drained and rinsed
- 1 red bell pepper roasted (or use ones in jar)
- 1 c. cherry tomatoes cut in 1/4 if they are large
- 1 English cucumber cut in 1/2" pieces
- 1/2 . chopped red onion
- 6 basil leaves
- 3 sprigs of fresh dill or 1/2 tsp. drive
- 1/2 c. chopped cilantro
- 1/2 c. feta cheese crumbled
- Dressing:
- 1/2 C. olive oil
- 1 lemon zested and 3 Tbsp. juice
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1/2 tsp. crushed red pepper
- 1 tsp. Dijon mustard
- 1/2 tsp. chopped garlic
Instructions
- If you are roasting a fresh red pepper, put on cookie sheet in over under broiler until charred. You ca also do oer the gas flame if you have a gas rangetop. After charring the red pepper, put in a paper bag for about 5 minutes; this will help steam off the skin. Remove from bag, take off the skin and chop into small pieces.
- Drain and rinse all the beans and put in a large bowl. Add the chopped roasted red peppers tomatoes, cucumber, and red onion. Gently toss to combine and add in the chopped herbs.
- Dressing: Put all dressing ingredients in a bowl and whisk until emulsified. Add enough dressing to lightly coat and then top with the feta cheese.
- Chill 2 hours to overnight. Toss before serving.
