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Rating: 4.2/5 (49 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Mexican
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 255
% Daily Value**
Total Fat 12g
18%
Saturated Fat 2g
3%
Unsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 220mg
9%
Total Carbohydrate 28g
9%
Dietary Fiber 10g
38%
Sugars 1g
Protein 12g
Vitamin A  18%Vitamin C  55%
Calcium  12%Iron  29%
Potassium  20%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cannellini With Salsa Verde

Recipe Tags: Salad Recipes

Date Added: July 23, 2009
This secret of this recipe's flavor is in the potent sauce. Wine, pine nuts, parsley and optional cilantro are combined for a bright contrast to the comforting, simple taste of cannellini beans.

Ingredients:

2 Shallots chopped
2 tablespoons Olive Oil
4 Garlic cloves minced
4 teaspoons Flour
1/4 cup White Wine
1/2 cup Chicken Stock
2 tablespoons Pine Nuts roast & chopped
1/2 cup Parsley chopped
3/4 teaspoon Pepper
1/2 cup Cilantro
2 cups Cannellini Beans cooked
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Directions:

1. In a heavy saucepan, saute the shallots in the olive oil over medium heat until they begin to color, 3-5 minutes.

2. Add the garlic and saute for 1 minute. Add the flour; stir and cook for 1 minute.

3. Add the wine, stock , pine nuts, parsley, salt and pepper.

4. cook over medium heat until the sauce has thickened, about 5 minutes.

5. If using cilantro, add it now. Process the sauce in a blender or food processor.

6. The blender yields a smooth sauce; the food processor, a finely minced one.

7. Can be prepared to this point several hours ahead.

8. Return the sauce to the saucepan and add the beans.

9. Cook just until beans are heated, 2-3 minutes.

10. Or heat the beans separately and serve on top on the sauce.

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Dietary Notes:
This recipe is low-cholesterol with 0.25mg per serving

This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is high in Vitamin C with 55% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, MSG, Poultry, Sulfites, Garlic, Alcohol, Cilantro, Olive Oil allergies.
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