Spicy Italian Rapini and Cannellini Beans. Sometimes the simplest things in life are fabulous. Like this dish, easy to prepare and in no time you have a dish that is substantial enough to stand alone and deliciously noteworthy at that.
Song of the day: "Chandelier" by Sia.
Spicy Italian Rapini and Cannellini Beans. A true Italian dish that has so much flavor and texture that you will have forkful after forkful until the sad end when it is gone. Earthy meets starchy in this wonderful Italian menagerie!
The life of a Food Blogger!
I have to say, cooking all the time has its moments of 'less is better'. Creativity is a wonderful thing, but being human leads to its time of tiredness and exhaustion. Blogging, for those of you who don't know, is hard work.
Between social media, meal plans, recipe development, and doing photography yoga while cooking up a dish, takes time, energy, and patience. When these times hit, it calls for going back to basics!
Simplicity is best............
This is when I go back to my roots and simple dishes like this Spicy Italian Rapini and Cannellini Beans. All in all, it takes less than ½ hour and with very few ingredients. However, the best part is eating it with some good bread. I just had this for supper, because it has everything you need. Protein, carbs, minerals, vitamins, and enough substance to settle the hunger that roars inside of you!
Dried or Canned, that is the question
I know there are some who like to use the dried beans, and that is fine if you have the time. For me, tonight's supper will be easy and quick hence why I opted for something simpler like the canned cannellini beans. They are the organic ones, just thought I would mention that, which I rinsed to get the salt out of them, knowing if they need seasoning I could do that in the end!
Let's recap the ingredients:
- A bundle of Rapini (also known as Broccoli Rabe)
- olive oil
- red chili flakes
- cannellini beans
- salt and pepper
First things First......
Firstly we need to boil the rapini for a few minutes to soften them a bit, however, you need to cut the end stems and give them a wash first.
Secondly, rinse the beans and set them aside.
Thirdly, heat up some olive oil, throw in the garlic, shallot and chili flakes and saute the cooked rapini adding in the beans after a bit of time. A quick seasoning check, a drizzle of olive oil, and that's it!
Lastly........ Let's eat!
Look at the beautiful contrast in color. The brightness of the green and the ever so soothing creaminess of the beans. Nature is a beautiful thing, isn't it? Similarly the aroma, oh that aroma of rapini is so distinct and inviting for those of us who have a fondness for it!
Memories just like the ones I used to know........
This dish really brings me back to my childhood. I used to make sandwiches with the greens, beans and good bread. Then clean my plate so well my mom would always say she didn't have to wash it and remembering the smell of the garlic sauteing in the pan. That alone would have my hunger attention!
Time to cut the chatter out and eat this wonderful Spicy Italian Rapini and Cannellini Beans!
The rapini has a slight acidity to it making it very distinguishable and the earthy notes are wonderful harmony to my palate.
I love how the garlic plays so joyfully with the greens, and those hits of spice from the chili flakes are perfect, as a result, it is not too strong and not too subtle, it is justttttt right!
The pungent earthy nature of the olive oil is a wonderful partner to the cannellini which gives this luxurious rich starchiness to the dish, similarly, the beans just have enough texture to be noticed only to dissipate in nutty buttery silk leaving us in anticipation of the next bite.
The bread is the perfect foundation to hold all the texture and flavor into each mouthful and is the key to do the scarpetta because getting every bit of that oil and smidgens of greens and beans to the luxurious end e' molto importante!
Can't rant enough about this Spicy Italian Rapini and Cannellini Beans.....
I absolutely love this dish. On its own, it filled me up really well, but I know it is also a wonderful side dish. Either way, I really think you may want to try this dish. Get to the market and buy some rapini or broccoli rabe, whatever you want to call it. Get that bread ready because I think you are going to love these greens and beans for sure!
Song of the day: "Chandelier" by Sia.Print
- 1 bundle Rapini (Broccoli Rabe)
- 2 cloves garlic pressed
- 1 shallot minced
- 1 can of organic Cannellini Beans (or ½ cup dried cannellini bean)
- 2 Tbsp extra virgin olive oil
- Pinch of red chili flakes
- Salt and pepper to taste
- If using dry cannellini beans, place in a bowl of water and soak overnight, rinse, then cook them in boiling salted water till tender, about 30 minutes. Drain beans and set aside.
- If using canned cannellini, rinse beans and set aside to drain in a colander.
- Place a large pot of water on to boil.
- Wash, trim the ends, and cut any bruised or spoiled parts of the rapini and let drain in a colander.
- Throw rapini into the boiling water and cook for about 5 to 10 minutes or until stalks are fork tender. Take out of pot and place in a colander to drain and cool.
- In a medium saute pan heat up olive oil. Throw in garlic, shallots and chili flakes.
- Toss in rapini and saute for about 5 minutes. Add beans and saute for an additional 5 minutes.
- Check for seasoning and add salt and pepper if needed.
- Drizzle with some additional olive oil and serve with a good bread.
- If you cannot find rapini use broccoli or broccolini.
- Remember, if using dried beans take into account the soaking time and cooking time (overnight plus 30 minutes).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: vegetarian
- Method: sauteing
- Cuisine: Mediterranean
Keywords: rapini, broccoli rabe, garlic, shallots, chili flakes, canellini beans, olive oil, side dish. italian, vegan
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.