Recipe of Super Quick Homemade White Bean Marinara

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, white bean marinara. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

White Bean Marinara is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. White Bean Marinara is something that I have loved my whole life. They’re nice and they look fantastic.

Our vegan version with white bean "meatballs" and mushroom marinara is a riff on the Italian Rinse the white beans. On a plate or shallow bowl, spread half the cornmeal in an even layer. This vegan white bean sauce is an authentic tasting Italian sauce with a clean ingredient list. Nothing really compares to her homemade marinara and I can't even make it exactly like she used to.

To begin with this particular recipe, we have to prepare a few components. You can have white bean marinara using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make White Bean Marinara:

1. Take 1 tbsp. olive oil
2. Take 8 oz. sliced mushrooms
3. Make ready 3 cloves garlic, minced
4. Prepare 2 cans (each 15 oz.) cannellini beans, rinsed and drained
5. Get 2 cans (each 8 oz.) unsalted tomato sauce
6. Prepare 1/2 tsp. dried basil
7. Prepare 1/4 tsp. each salt, pepper
8. Get 2 heaping cups baby spinach
9. Make ready 1/2 cup shredded mozzarella cheese

A recipe for quick, garlicky marinated white beans that can be enjoyed on toast, tossed with grains Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt. The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce. Try it over whole-wheat rigatoni or slices of seared storebought polenta, topped with.

Instructions to make White Bean Marinara:

1. In a large, deep skillet, heat the olive oil over medium heat. Once it's hot, add the mushrooms with a pinch of salt and pepper and cook them, stirring occasionally, until they are browned and softened. Then add the garlic and cook until just fragrant.
2. Stir in the beans, tomato sauce and seasonings to the pan and let it come up to a simmer. Once simmering, let it cook for 10 or so minutes. Then stir in the spinach. Once the spinach wilts down, add the cheese over the top and pop a lid on to let it melt. Or if your skillet is oven-safe, you can pop it under the broiler for a couple minutes. Then serve it up.
3. Pictured here as leftovers served over red lentil pasta. I added some heavy cream and zucchini to the leftovers and heated it all through on the stovetop.

The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce. Try it over whole-wheat rigatoni or slices of seared storebought polenta, topped with. Add the drained and rinsed beans into the food processor and process until finely chopped. You want the mixture to be a coarse paste with some beans still intact, but don't completely puree the mixture. Be the first to rate & review!

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