by Kylie PerrottiPosted on April 25, 2021May 6, 2022
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Brothy beans with radicchio are a must-have in your white beans recipe library. This radicchio recipe is easy to prepare and so delicious!
Radicchio is a beautiful bitter vegetable that pairs perfectly with herby, creamy beans. Although it may look like cabbage, radicchio is part of the chicory family, along with escarole and curly endives. These vegetables are related to lettuces but are pretty bitter. This bitter flavor can mellow if it is sautéed or grilled.
In this radicchio and white beans recipe, bitter radicchio gets a little massage first and marinates with extra virgin olive oil, lemon juice, and salt. I enjoyed the bitter flavor paired with the beans. If you’re averse to bitter tastes, you may want to roast the radicchio leaves instead. If you don’t love bitter vegetables, look at my substitution suggestions below!
How to Make Brothy White Beans with Radicchio
This recipe is so easy to prepare.
First, prepare the radicchio. Cut the bottom stump from the radicchio and peel off each leaf individually. Place the leaves in the bowl with extra virgin olive oil, lemon juice, and zest, and salt, and use your hands to massage the leaves for a minute or two gently. You will feel the leaves tenderize slightly. Set aside at room temperature to marinate for 30 minutes.
Next, just cook the beans. Prepare the beans with a bit of oil, onion, garlic, crushed red pepper, and stock. Add the beans and let them simmer for 30 minutes. Finishing the dish is as simple as adding some fresh herbs and more lemon juice and zest. That’s it! Once the herbs are bright green, turn off the heat and serve the beans with the marinated radicchio.
If you’re not a fan of radicchio or if you just can’t find it, try these substitutions:
Chopped kale, lacinato or curly
Escarole
Shaved brussels sprouts
Shredded green or purple cabbage
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Brothy Beans with Radicchio
Brothy beans with radicchio are a must-have in your white beans recipe library. This radicchio recipe is easy to prepare and so delicious!
In a bowl, combine the lemon juice, zest, and extra virgin olive oil. Add the radicchio and use your hands to massage the marinade into the leaves. Season with salt and set aside for 30 minutes.
Start the beans:
Heat olive oil in a wide pot over medium-high heat. Add the onion and cook for 8-10 minutes, stirring regularly, until it is completely softened and beginning to brown.
Place garlic in a food processor and pulse until minced. Add it to the onion along with the crushed red pepper and cook for 45 seconds until fragrant.
Simmer the beans:
Add the stock and bring to a boil. Add the beans. Reduce heat and simmer for 30 minutes until broth is reduced and thickened slightly. Note: you can add butter (plant-based or dairy) or tahini to help thicken the broth. Season the broth with salt and pepper to taste.
Meanwhile, place the dill and parsley in the food processor and pulse until minced.
Finish the beans:
Stir in the lemon juice, zest, dill, and parsley and season the broth again to taste. Cook for 4-5 minutes until the herbs are bright green. Turn off the heat.
To serve:
Arrange a few leaves of marinated radicchio on a shallow bowl and ladle the beans on top. Enjoy!
Unlike Navy Beans, Great Northern beans retain their shape when they're cooked, making them an excellent candidate for white bean soups and stews or — my own personal favorite – Vegan Cassoulet. Great Northern Beans have a mild, nutty flavor.
What is a White Bean? Some recipes simply call for “white beans.” This is a general term for great northern beans, navy beans, cannellini beans, and other similar beans.
Instructions. Add white beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 30-32 minutes (30 minutes for more firm, 32 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
Transfer the soaked beans to a large pot and cover them with 2 inches of water. If you're using unsoaked beans, rinse them in a fine mesh strainer before you add them to the pot. Bring the water to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.
All beans are rich in fiber, but the top-ranking variety is the navy bean, allegedly named for its popularity in the U.S. Navy in the early 20th century. These pea-sized, cream-colored beans provide 10 grams of fiber per half-cup serving.
What Are White Beans? White beans as a category includes navy beans, great northern beans, cannellini beans, baby lima beans, butter beans, garbanzo beans, pinto beans, etc. These are the most popular types of white beans (cooked white beans), however each type has its own unique peculiarities and features.
Cannellini beans are high in fibre and contain vitamin C as well as magnesium, a mineral that helps our muscles to function properly. Chickpeas are a good source of fibre and contain more than 10 different micronutrients, including copper, which keeps our skin and hair healthy.
Beans are a nutritious food packed with essential nutrients, but they can also cause gas and bloating due to their high fiber content. In addition, beans contain oligosaccharides, which are not easily digested in the small intestine and are fermented by bacteria in the large intestine, producing gas.
Overcooked beans are perfectly safe to eat, but while they may be edible, they'll be less pleasant to consume. Signs that your beans are overcooked include them being very soft and mushy. Tender beans are ideal, but if they lack firmness and don't keep their shape, they have probably simmered for too long.
Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener.
If you've ever cooked beans for hours without them softening, it's probably because you're using old beans, or you've got hard (mineral-rich) water, or there's an acidic ingredient in the pot, which can slow down cooking. Using distilled water solves the hard water problem.
If you're the impatient, bean-hungry type, you can cook your beans from dry without any soaking at all. Here's the thing: Beans that have not been soaked ahead of time will always take longer to cook, but they will, indeed, cook.
Fun Fact: Discarding the soaking water and rinsing beans can help make cooked beans more digestible. Some people choose to save the soaking liquid because some nutrients are leeched from the beans into the liquid during soaking. We prefer to drain our soaking liquid but you can decide what works best for you.
Cook the beans uncovered until they're tender. Some foam might gather on top of the pot; skim it off with a spoon as necessary. If the water level drops below the beans, add more water so the beans are covered at all times.
Also called pea beans, Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they're perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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