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.

 

 

Cannellini Beans Over RiceI 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

 

Cannellini Beans Over RiceThis 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.

 

 

 

Cannellini Beans Over Rice

 

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.

 

 

 

Cannellini Beans Over Rice

Cannellini Beans Over Rice

Heidy McCallum
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.
5 from 8 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 8 People
Calories 267 kcal

Ingredients
  

  • cup olive oil divided
  • 1 large yellow onion chopped
  • 1 stalk green celery diced
  • 1 large carrot diced
  • 4 garlic cloves diced or smashed
  • 8- ounces ham (optional) diced
  • 4 cups  cannellini beans drained and rinsed
  • 14- ounce organic tomatoes diced
  • 5 cups chicken stock
  • 1 pinch red pepper flakes optional
  • Kosher salt to own taste
  • white pepper to own taste
  • 5 cups arugula or other greens listed
  • cooked rice to serve over

Instructions
 

  • Heat a medium Dutch oven over medium heat. Add the olive oil to the pan, then onion, celery, carrot, (Optional) ham, and diced tomatoes.
  • Season well with the kosher salt and white pepper and cook, often stirring, for about 5 minutes, or until soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
  • Add the chicken stock and bring it to a good simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 20 minutes. Add the arugula or greens of choice and stir to wilt.
  • Remove and serve with precooked wild rice or crusty bread.

Notes

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.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 267kcalCarbohydrates: 35gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0gCholesterol: 20mgSodium: 603mgPotassium: 750mgFiber: 11gSugar: 6gVitamin A: 2245IUVitamin C: 12mgCalcium: 105mgIron: 3mg
Keyword Cannellini Beans, Rice, wild rice
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16 Comments

  1. 5 stars
    Thank you for sharing this Cannellini Beans Over Rice recipe . Tried this recipe yesterday and found this one very delicious, thanks for sharing and will love to share with others too.

  2. 5 stars
    Love this Cannellini Beans Over Rice, I was super excited to try this. Thanks for sharing this recipe with us! We really enjoyed it.

  3. 5 stars
    Oh what a healthy, hearty dinner – so good for you and packed with delicious flavours too. Yum!

  4. 5 stars
    This is one of the best bean recipes I’ve ever tried. I added some leftover pork roast to this, and it was really good!

  5. 5 stars
    I used canned beans and this turned out delicious! I also used your tip for grocery store-prepared veggies so I had zero prep! yummy

  6. 5 stars
    I loved the addition of the cubes of ham to the Cannellini Beans Over Rice. Yummy! We will be making this recipe again!

  7. 5 stars
    These Cannellini Beans Over Rice were so satisfying and delicious tasting. I loved this recipe! Thank you!

  8. 5 stars
    My husband made me this for dinner last night after seeing it in your news letter. I had 9/10ths of the ingredients except the ham so I used chicken and it was amazing! I devoured these beans. I plan on having them again for lunch too

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