Sautéed Italian White Beans with Kale and Tomatoes

Why You’ll Love this Recipe

• Can be a main dish or a great side dish with your favorite protein!
• Quick and easy to make with simple ingredients!
• Delicious dish that can be easily scaled for larger crowds.
• Cannellini beans have a great flavor!
• Great to make when you need quick meals during busy weeknights!

What are Cannellini Beans?

Cannellini beans are a popular white bean that has a creamy texture and earthy flavor. This type of white bean is very popular in Italian cuisine and is often the preferred bean to use in a variety of dishes because it holds its shape well after cooking. Cannellini beans are found in many popular Italian dishes, such as pasta e fagioli, and is often used in soups. These creamy white beans are often referred to or labeled as 'white kidney beans' because they have a similar shape and texture.

Ingredients

Here is what you need to make this recipe:

• Olive Oil: You don’t need the best stuff here as it will be used to saute the vegetables. If you like a little drizzle of olive oil when served (like we do), use quality extra virgin olive oil for that.
• Bell Pepper: Any color bell pepper will work, but we prefer red or yellow for color contrast and flavor
• Carrot: Finely diced carrots add an earthy sweetness to compliment the beans
• Shallot: A great base flavor for many dishes, including this one
• White Wine: Any dry white wine works well. Chardonnay is usually our pick for this dish.
• Cherry Tomatoes: Halved cherry tomatoes break down a bit when cooking but that is desirable here
• Cannellini Beans: We used the canned variety, drained and rinsed, for convenience. One can of beans is plenty for this recipe, but you can easily double the recipe for a larger crowd.
• Italian Seasoning: We use our own HERE, but you can use your favorite if desired
• Kosher Salt and Black Pepper
• Baby Kale: We generally use baby kale because it is more tender and doesn't need as much prep. If using regular kale (like lacinato kale/Tuscan kale), tear up the kale into small pieces and discard the hard stems. It will wilt and add a great fresh flavor to the final dish.
• Parmesan Cheese: We always recommend using the real deal Parmigiano Reggiano, freshly grated. In this recipe, it is an optional garnish if desired, but adds some richness to the final dish.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Cannellini Beans: Great Northern beans or Navy beans work well as a substitute for cannellini beans in this recipe.
• Shallot: Onion instead of shallot will certainly work just as well in this recipe.
• Cherry Tomatoes: Grape tomatoes are just as good in this recipe.
• Kale: Spinach is a good substitute for the kale in this recipe. You can also use a variety of other leafy greens such as mustard greens, swiss chard or escarole.

How to Make Sautéed Italian White Beans

This is a one-pan recipe that is really a simple recipe to make. Build flavor with vegetables, then wine and finish it off with beans and some kale at the end! This is a great recipe that is easy and full of deliciousness and ready in 30 minutes!

Equipment

Here is what you need to make this dish

• Large sauté pan/frying pan or large skillet
• Wooden spoon or rubber spatula

Step-by-Step Instructions

Sauté the Vegetables

• In a large sauté pan over medium heat, add the olive oil. Then add the diced bell pepper and carrots and cook for 2-3 minutes.
• Add the shallot and cook for another 30 seconds, then throw in the tomatoes and pour in the wine. Cook until the wine has reduced and alcohol smell is gone, about 2 minutes. 

Add the Beans and Seasoning

• Add the beans, Italian seasoning, salt and pepper and stir well to combine. Cook for 2 minutes to warm the beans up.

Finish with Kale

• Remove the pan from the heat and stir in the baby kale until wilted. Taste for seasoning and add more salt if needed.

Serve and Garnish

• Serve as is or garnish with a small drizzle of good extra virgin olive oil and/or grated parmesan cheese and some crusty bread. 

Variations

Here are a couple ways to change up this recipe:

• You can add some sautéed Italian sausage or even bacon to the beans to make it heartier or add a smoky element
• Add more vegetables, such as zucchini, squash, or even mix in some red kidney beans for color.
• Make it spicy by adding red pepper flakes or Calabrian chili peppers to this white beans dish.
• For cheesy white beans, add a good amount of parmesan at the end.

Storage

How to store leftover Sautéed Italian White Beans:

• They can be stored in the refrigerator for up to 5 days in an airtight container.

How to reheat leftover Sautéed Italian White Beans:

• Simply reheat on the stovetop over medium-low heat in a saucepan. You may need to add a touch of water when reheating leftovers.

Can you freeze leftover Sautéed Italian White Beans?

• You can, but they will suffer a bit on texture, tending to break down some when thawed and reheated.

Troubleshooting

The only real issue is seasoning. Lightly salt during cooking and then salt to taste at the end if needed.

What to serve with Sautéed Italian White Beans

There are three proteins that we love above the rest when we make these cannellini beans. Roasted cod (pictured below), any type of lamb, and sausage - in many different forms. However, just about anything goes with this. Flavorful meats and even dishes on the spicy side work well with this bean dish too.