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Cannellini Beans and Tuna Recipe

Cookstr
Course: Antipasto/Mezze, Cold Appetizer, Tapas/Small Plates
Total Time: A Day Or More
Skill Level: Easy
Cost: Inexpensive
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Cannellini Beans and Tuna

Photo by: Joey De Leo

Yield: Serves 8 or more

INGREDIENTS
  • 2 cups (1 pound) dried cannellini (white kidney) or Great Northern beans
  • 1 small onion, peeled and balved
  • 2 whole cloves
  • 3 garlic cloves, crushed
  • 1 sprig fresh thyme
  • 1 sprig fresh sage
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon crushed red-pepper flakes
  • ¼ cup olive oil, or to taste
  • 1 (6-ounce) can Italian-style tuna fish packed in oil, drained and flaked
  • ¼ cup chopped fresh parsley

Directions

Rinse the beans and place in a bowl of cold water to cover. Set aside for 4 hours or overnight.

Preheat the oven to 275°F. Drain the beans and place them in an flameproof casserole. Stud the onion halves with the whole cloves and bury them in the casserole with the garlic, thyme, and sage. Add enough cold water to cover by ½ inch and cover. Place casserole over low heat and bring contents to a simmer. Remove from the heat and place in oven. Bake until the beans are tender but not mushy, about 45 minutes. (Check after 15 minutes to be sure that the liquid is simmering and is still above the level of the beans, adding boiling water if necessary.) Season with the salt, pepper, and pepper flakes. Set aside, uncovered, until cooled. Cover and refrigerate until chilled.

When ready to serve, remove the onion, garlic, and herbs. Fold in the oil and drained tuna. Serve at room temperature, sprinkled with parsley.

Notes

The beans are also a great topping for bruschetta.


© 1997 Christopher Idone

Editor's Note

Nutritional information is based on 8 servings and 1/2 teaspoon of added salt.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

296kcal (15%)
111mg (11%)
7mg (11%)
15mcg RAE (0%)
883mg
117mg
18g
2g
12g
37g
7mg (2%)
239mg (10%)
1g (7%)
9g (14%)
3mg (19%)
FROM THE KITCHEN OF...

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