Skip to main content
Epicurious
Cookbooks

Cannellini Beans with Herbs

Ingredients

Preparation

  1. Canned beans make this a good option year-round. Heat 1 minced garlic clove and 4 minced anchovy fillets in 2 tablespoons extra-virgin olive oil until fragrant, 1 minute. Stir in one 19-ounce can cannellini beans, drained and rinsed, and 1 teaspoon each chopped fresh rosemary, sage, and thyme. Cook until the beans are warm, 3 minutes. Spoon onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsToastSandwichCannellini BeanWhite BeanBean and LegumeVegetableAnchovyFishSeafoodMainDinnerNut FreeDairy FreeEasyQuickWeeknight Meals30 Minutes or LessSauteCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.