← Back to Search Results
baking American, Italian
Cannellini Beans and Tuna

Photo by: Joey De Leo
Comments: 0
 

Recipe

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

Note from Cookstr's Editors

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
west-coast-cooking West Coast Cooking
by Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?