• 8 (5-to 7-ounce) bone-in chicken thighs, trimmed 
• Salt and pepper 
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling 
• 2 ounces pancetta, chopped fine 
• 5 garlic cloves, peeled and smashed 
• 2 (15-ounce) cans cannellini beans, rinsed 
• ½ cup water 
• 2 sprigs fresh rosemary 
• 1 tablespoon chopped fresh parsley

   

Braised Chicken Thighs with White Beans

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• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and diced
• 2 jalapeño chiles, seeded and minced
• 1 medium tomato, coarsely chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 3 cups chicken stock
• 2 (15--ounce) cans white· beans, drained
• and rinsed
• 1 teaspoon salt
• 4 to 6 tablespoons sour cream
• 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

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These braised shanks can be refrigerated for up to 3 days before serving Reheat them over medium-low heat right in the roasting pan, covered with foil to hold in the heat.

• 6 large lamb shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Braised Lamb Shanks

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• 2 1/2 pounds mild (sweet) Italian sausage links
• 3 pints cherry tomatoes, halved
• 1 large onion, cut into 1 1/2-inch chunks
• 4 large garlic cloves, sliced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 teaspoons dried thyme
• 1 tablespoon fresh rosemary, minced
• zest and juice of one lemon
• 3 bay leaves
• 3 cans (about 16 ounces each) white beans, undrained
• salt and pepper to taste

Italian Sausage With White Beans

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• 1 cup onions, chopped
• 1 cup green pepper, chopped
• 1 tablespoon garlic, minced
• 1 lb dried white beans, picked over
• 1 pound tasso ham, cut into large chunks, preferably Poche's brand
• 1 bay leaf
• 1 tablespoon chopped fresh rosemary
• 4 cups chicken broth
• 4 cups water
• kosher salt, black pepper
• red pepper flakes to taste

White Bean and Tasso Soup

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• 1 lemon
• 4 slices thick-cut bacon cut crosswise into 1/2" strips
• 1/4 teaspoon red pepper flakes, or to taste
• 2 teaspoons chopped fresh rosemary
• 2 cloves garlic, minced
• 2 15-oz cans white beans, drained and rinsed
• 1 cup chicken broth (low or no sodium)
• 2 roasted red peppers, diced (jarred is fine)
• 1 tablespoon olive oil
• Salt and pepper to taste

White Beans with Lemon, Roasted Peppers, and Bacon

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• 1 tablespoon olive oil
• 2 cans Cannellini or white beans, drained and rinsed (15 ounce)
• 1/2 pound sweet Italian loose sausage (removed from casing and crumbled)
• 1 tablespoon chicken or vegetable concentrate added to 1/4 cup warm water**
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh basil, minced
• 1/4 teaspoon dry oregano
• 1 cup roasted red peppers, diced
• 1 pinch of hot red pepper flakes — optional
• salt and pepper to taste

**Available from Great Flavors/ Great Chefs International

​Note: This recipe uses sweet Italian sausage but you can substitute hot sausage such as Andouille. Remove the sausage from the casing and crumble into chunks.

Italian White Bean Salad With Sausage

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• 2 (4-ounce) cans tuna packed in olive oil, drained
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 tablespoons red onion, minced
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon kosher or sea salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1/2 lemon, cut into 4 wedges

Tuna And White Bean Salad

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• 2 cups white navy beans, covered in water and soaked for 24 hours
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon orange zest, minced
• 2 garlic cloves, minced
• 1/2 teaspoon dry mustard
• 2 tablespoons maple syrup or sorghum
• 2 cups chicken stock
• 6 slices bacon, cut into 3 inch lengths
• 1/2 teaspoon salt, kosher preferred

Killer Baked Beans

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• 2 cups crowder peas
• 2 cups white beans
• 3 quarts vegetable stock
• 3 tablespoons olive oil
• 2 medium onions, diced
• 1 large carrot, diced
• 2 stalks celery, diced
• 3 tablespoons garlic
• 1 bunch kale, washed and chopped
• 1/2 cup fresh, chopped oregano, stems removed
• 2 cans whole tomatoes, chopped with juice

Rustic Vegetable Bean Soup

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