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3.5

Cannellini Picata

What you need: 

2 tablespoons olive oil
1 small onion, chopped
1 glove garlic, minced
4 tablespoons flour
1 1/2 cups vegetable broth, warmed
1 (15 ounce) can cannellini beans
2-3 tablespoons fresh lemon juice
salt, to taste
cooked rice, noodles, or pasta, to serve

What you do: 

1. Saute onion and garlic over medium heat in oil until onion softens. Add flour and stir until the flour starts to slightly brown.
2. Slowly add the warmed broth to the flour mixture, stirring to prevent lumps.
3. When mixture thickens, add beans. Add lemon juice and salt, to taste.
4. Cook until thickened and bubbly. Serve over hot rice, pasta or noodles.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This recipe is pretty darn good! I suggest adding spinach for a little bit of color, flavor, and health!

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This was a nice hearty dish that was very inexpensive. I made it with rice and it was made with alot of stuff you normally have. But I really liked it. The only thing I did differently was add about 2 cups of broth because mine was pretty thick

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I think this is a good recipe. IF you don't mess with it, like I kinda did. Too much thickening and too much garlic = :nono:

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Great with whole wheat pasta. I added some leftover roasted garlic - about half a bulb, smushed into the sauce. Juice of one and a half lemons to cut the garlic-y-ness. And some steamed broccoli. Nom nom nom.

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I made this yesterday using tofu instead of beans (bf was getting a little sick of bean dishes).  I also added some spinach and served it over pasta.  It was tasty but I felt it was missing something.  I'm not sure what though.

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I just made this for dinner tonight and I have to say it was very good. Picata is one of my favorite dishes so I was pleasantly surprised when I found such a simple version. I served it over brown rice with spinach. I judge most recipes these days on how my two year old feels about it (he has very sophisticated taste buds :)!!! ) He finished his whole bowl!!
I will have to make again, next time over pasta with thinly sliced seitan!!

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When I make a piccata dish, I always add capers (2 Tbs.) and about 1/2 cup of flat-leaf (Italian) parsley to up the flavor.  This recipe is also good with chicken-style seitan instead of the beans.

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I felt this recipe was OK, but nothing spectacular. I found it to be sort of bland. I only had 1/2 C. of veggie broth left and used water with some additional seasonings for the rest. Maybe that's why it came out bland.

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Really good, I too added some capers and a leaf or two of fresh basil--not much! Yummy!

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This was a great dish.  I was worried that it would be bland because it didn't call for much in the way of spices, but it was perfect as is.

This dish doesn't reheat well, though, so keep that in mind when making it.

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