Easy Saucy Cannellini Beans and Olives is a rustic, tasty, dish that can be enjoyed either warm or at room temperature, as a side dish or an appetizer. It can also be a delightful light lunch with some bread, farro, or quinoa.
[This post is sponsored by Ontario Bean Growers. All ideas are our own.]
This saucy cannellini beans and olives is a light and flavorful dish, very simple to prepare. We used canned cannellini beans, but you can also use dried beans, just remember to soak them overnight.
If you don't have cannellini (white) beans available, you can use other types of beans.
Ingredients
- canned cannellini beans
- extra virgin olive oil
- chili flakes
- garlic
- onion
- carrot
- guanciale or pancetta. Omit for a vegan dish
- salt and pepper
- canned San Marzano tomatoes
- basil leaves
- dried oregano
- Gaeta or Kalamata olives
Let's make saucy cannellini beans and olives
- Step 1: Rinse and drain the beans. In a medium sauté pan drizzle in evo oil. Toss in chili flakes, garlic, onions, carrots and guanciale. Turn heat to a medium to high setting. Season with salt and pepper and stir. Cook that mixture for 2-3 minutes stirring frequently until guanciale has rendered and onions and carrots have softened a bit.
- Step 2: Pour in the canned tomatoes and mash them with a fork. Add some water to the can of tomatoes, swirl it and pour into the pan. Add oregano and fresh basil and stir. Cover with a lid, turn heat to a low, and simmer for 10 minutes.
- Step 3: Toss in the beans and olives, and give it a good stir.
- Step 4: Cover again and cook for 5-10 more minutes on low. Uncover, taste for salt, and adjust.
Turn off heat and place in a serving dish. Garnish with slivered basil. Enjoy!
Serving suggestions
You can serve this Saucy Cannellini beans and Olives as part of an appetizer, or as a side to your favorite main. It goes well with grilled sausages, fish, or chicken. It is also great on its own with some bread to mop up the sauce, or with farro, quinoa, cous cous. Bring to an outdoor dinner party or picnic and you'll make people's tastebuds very happy.
Enjoy!
PrintEasy Saucy Cannellini Beans and Olives
Easy Saucy Cannellini Beans and Olives is a rustic, tasty, dish that can be enjoyed either warm or at room temperature, as a side dish or an appetizer. It can also be a delightful light lunch with some bread, farro, or quinoa.
Ingredients
- 1 can (398 ml) cannellini beans
- 2 tablespoons extra virgin olive oil
- a pinch of chili flakes
- 1 clove garlic, whole or minced
- 1 small onion, finely diced
- 1 large carrot, finely diced
- 50 g guanciale or pancetta, cubed
- salt and pepper to taste
- 1 can (398 ml) San Marzano tomatoes
- 3-4 basil leaves
- a good pinch of dried oregano
- 50 g Gaeta or Kalamata olives, pitted
Instructions
- Rinse and drain the beans.
- In a medium sauté pan drizzle in evo oil. Toss in chili flakes, garlic, onions, carrots and guanciale.
- Turn heat to a medium to high setting. Season with salt and pepper and stir. Cook that mixture for 2-3 minutes stirring frequently until guanciale has rendered and onions and carrots have softened a bit.
- Pour in the canned tomatoes and mash them with a fork. Add some water to the can of tomatoes, swirl it and pour into the pan.
- Add oregano and fresh basil and stir. Cover with a lid, turn heat to a low, and simmer for 10 minutes.
- Toss in the beans and olives, and give it a good stir. Cover again and cook for 5-10 more minutes on low. Uncover, taste for salt, and adjust.
- Turn off heat and place in a serving dish. Garnish with slivered basil. Enjoy!
Notes
For a vegetarian version, omit the guanciale.
I love baking and kneading dough because it takes me to a happy place in my soul.
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