Sauteed Cannellini Beans

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I cooked up a pot of beans on Sunday morning specifically for this recipe. The store I did my shopping at on Saturday didn't carry dried cannellini beans, so I used great northern beans (1 lb package produced about 5 cups of cooked beans btw instead. I also forgot to buy the herbs de provence so I used dried oregano. I was very impressed at how easy this went together and the flavor was fantastic. I didn't buy a baguette since I shopped the day before I wanted to serve this, thinking I'd be out on Sunday to pick one up and we ended up eating this on triscuits instead as an appetizer. Heated up the leftovers last night with a little additional chicken stock for moisture and served it as a side dish instead of traditional baked beans. Definately will make again.

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Delicious, Healthy, and Filling!

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I made this as a side dish. Fantastic! Full of flavor and healthy! This is a keeper!!!

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This was fantastic. Full of flavor which is hard for the mild cannellini bean. I stuck to the recipe except I added a little bit of fresh lemon zest at the very end. I also smashed the beans a little so the creaminess could help them stick together and stay on the bread. I am always trying to find delicious ways to incorporate beans into my family's diet. This is definatley a keeper!!

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Yummy- didn't toast the bread (thought it would be easier to eat that way and even that way found it easier to put on a plate and eat with a fork and knife.... but delicious just the same. Nothing like I have ever made, but will definitely make again. Thanks Melissa!

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Very easy and heart healthy dish. I found it a bit bland and boring..sorry.

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I thoroughly enjoyed this recipe. Unlike anything I've ever made before, and it is definitely a keeper. Smelled and tasted delicious.

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I changed the recipe a bit but it came out fantastic. I started by browning a little cubed pancetta in the pan. I also added some of the starchy bean juice from the can to thicken the sauce and increased the proportion of wine and stock just a bit. After it cooked down to the right consistency I served it over pappardelle pasta with some chopped parsley and parmesan cheese. WOW, was that amazing! The next night I served the leftovers as intended on crostini and it was equally wonderful.

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These beans were over the top and I will make them again. They were quick, easy, and and relatively inexpensive to make. The intense layers of flavor were delicous but not over powering. Serving them on the cristinies was the perfect bite.

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Great side dish to serve with the pasta recipe. Thank you Melissa, everything you cooked on your show today was an absolute hit at my business meeting today. I amazed everyone, but gave you the credit, as I make copies of all your recipes today, for the gang.