Cannellini Beans Over Rice

Cannellini Beans Over Rice is one of those fantastic comfort meals packed with creamy cannellini beans, healthy organic veggies, and optional ham that bring tremendous flavor to the recipe.

Make the Cannellini Beans Over Rice a day ahead of time — it will taste even better when you’re ready to eat it with all those flavors that are combined overnight.

 

 

I adore Cannellini Beans Over Rice regardless of the season. Not only is it nutritious, but there’s something so therapeutically warming about enjoying them in the cooler weather. 

I don’t love Cannellini Beans Over Rice because it is how long it can often take to prepare – between chopping and many minutes of simmering. Doing the beans from scratch is not always feasible for a weeknight.

 

INGREDIENTS LIST FOR THE CANNELLINI BEANS OVER RICE

• Olive oil divided

• Onion, chopped

• (Optional) Diced ham or other protein

• Celery stalk, chopped

• Carrot, peeled and chopped

• Garlic cloves smashed

• Organic canned cannellini beans

• Chicken stock or low sodium broth

• Organic diced tomatoes

• Arugala or other choices of greens listed

• Cooked choice of rice

 

This recipe is perfect for any time of the year, whether on the chilliest falls,  coldest winter nights, Beautiful spring, or even summer nights. It’s so easy and versatile to make. You add almost any type of greens you enjoy. I usually use arugula, endive, or sometimes kale.

When adding your greens, add them toward the last part of the cooking stage. Kale can cook a little longer and be fine, but arugula cooks extremely fast. You don’t want soggy sad, looking greens in your Cannellini Beans.

 

SUGGESTED LIST OF GREENS FOR CANNELLINI BEANS OVER RICE

• Arugula

• Endive

• Chicory

• Beet tops

• Peppergrass

• Kale

• Watercress

 

 

TIPS FOR CANNELLINI BEANS OVER RICE

BUSY NIGHT TIPS

1. Usually, I would cook my Cannellini Beans from scratch, which you can do. However, I am taking the lazy way out today and using organic Cannellini Beans in this recipe. Several reputable brands are organic. However, I always suggest ensuring they are locally grown and packaged here in the United States. 

2. No time for chopping? No problem. The local market produce section has prechopped veggies, which will shave off about 10-20 minutes, depending on your chopping skills.

3. No homemade chicken stock on hand? No worries, pick up a quality organic chicken stock in the soup aisle. Easy peasy. You can also sub with vegetable stock.

4. If you cannot eat ham for being Vegan, for religious or moral reasons? That’s a simple fix. Change the protein with your choice, and don’t forget to use vegetable stock instead.

 

 

 

 

Suggested Recipes:

• Veggie Meatball Soup has deliciously tender meatballs, and vegetables, all simmered in a wonderfully rich seasoned tomato broth. 
• Meatball Arugula Soup is going to be one of your new favorite soups. Made from flavorful broth, chicken meatballs, arugula, pearl couscous, celery,  onions, and fresh herbs.
• Beef Barley Vegetable Soup is a flavorful combination of tender beef,  organic vegetables, and barley, all simmered until perfectly cooked.

 

 

 

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