Two-Tip Tuesday!

I love cannellini beans! And these two tips are dedicated to them.

Tip One: Toss them in a super-easy and delicious salad:

Tuna, white bean and radicchio 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.

It's expensive, but good tuna is worth it.

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!

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About cdhla

I'm a former editor at several lifestyle magazines who's been freelancing since moving from NYC to LA. I call my blog The Chipped Platter to remind us that chips are better than perfection. The platter in question, a round one made by Gien, has traveled the world with me, visited with friends and family, celebrated milestones, and offered sustenance. My cherished Chipped Platter is part of the family. (I love my chipped plates, too!) On this blog, I'll be sharing my adventures of cooking for my family and friends, venturing out into restaurants and learning tips from people I meet. Come along!
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