I love cannellini beans! And these two tips are dedicated to them.
Tip One: Toss them in a super-easy and delicious salad:
Don’t use canned beans unless you have to. I cooked these, along with some chunks of onion, carrot and celery, in my pressure cooker but you can cook them in a regular old pot, too. I julienned some nice, red radicchio, tossed it with a lemony vinaigrette, then topped it with the beans and good, imported line-caught Bonito tuna packed in olive-oil. I like the Ortiz brand, which you can order online at La Tienda, a nice website for all things Spanish. Drizzle some of the oil over the salad for extra flavor. Chopped chives are nice on top.
Tip Two: When you cook your beans, cook extra! You can make a delicious bean purée with them. If I’m not going to make the purée right away, I freeze them to have them on-hand for a quick side-dish or dip. Into the blender go some raw garlic cloves. When they are chopped up pretty well, I add the beans, olive oil, fresh thyme and chicken broth. Whiz it around for a while, keeping it thick if you’re going to serve it as a side dish or add more oil or broth for a dip. I could kind of live on this. It’s so good!