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Sauteed Cannellini Beans Recipe

Sauteed Cannellini Beans

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on February 17, 2013

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    Delicious! I didn't change a thing and I have prepared them several times. Always a big hit!

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  • on February 11, 2013

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    Yum!

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  • on November 01, 2012

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    These beans were tasty! I changed up a couple things though; omitted the bell pepper, used bacon grease instead of olive oil (I would highly recommend this change!! and had fresh parsley, rosemary and basil, so I subed that for the herbs de provence and added a little dried sage. I also added a little grated parm at the end. I used a crusty baguette that I put some garlic powder on and parm cheese....will definately make these again!

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  • on October 03, 2012

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    LOVED THIS! Im not a big fan of beans and this was pretty dang good! Especially with the bread for the crunch...yeah i would've never thought of that combination. I want to make it all the time now! Oh and I made it for the fam ....and they loved it too! =D Thanks

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  • on August 12, 2012

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    Excellent and so easy! Very tasty!

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  • on August 10, 2012

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    For those of you that find this a bit bland. Try adding a couple teaspoons of vinegar to it just before serving.

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  • on May 23, 2012

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    this is the kind of tasty easy not expensive food that i love!

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  • on May 20, 2012

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    I agree with another review that it was a little bland. I also added a few red pepper flakes. I had some arugula in the fridge that I didn't want to go bad so I added it as well. Sort of like a greens and beans appy. Hearty and tasty. Might even add a little grated cheese next time.

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  • on March 25, 2012

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    Very healthy & tasty high fiber addition to our weekly whole grain spaghetti dinner!

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  • on March 12, 2012

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    I used great northern beans, so I can't imagine that made a difference...but I was expecting these to be scrumptious based on the reviews. Mine were ok, very bland. Maybe it's just me, because the other reviews are great and I truly love Melissa's recipes.

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