Tag Archives: cannellini bean recipes

Spicy Beef Brisket and Sausage Chili

blog chili
Super Bowl Sunday is upon us and nothing is more traditional than making a great chili. What makes this chili recipe special is it’s pretty easy to make and it has really big flavor from combining hot italian sausage along with your ground meat. I suggest ground beef brisket here but regular ground beef works just as well. I do suggest that you get a beef with a slightly higher fat content ( 20%) for flavor. The added flavor is worth the extra step of pouring off any fat you might have after browning the meat. If you prefer your chili less spicy, get regular italian sausage meat and cut in half the amount of red pepper flakes and cayenne. Using the basil and the cannellini beans in this recipe really makes for a lighter taste! Hope you team wins the Super Bowl!
From by the bay wishing you winning Super Bowl food memories!
blog chili 2
Spicy Beef Brisket and Sausage Chili
Serves 6 to 8
1 1/2 pounds hot italian sausage, with casings removed
3 pounds ground beef brisket ( or ground beef , 80% lean)
1/4 cup olive oil
2 cups chopped yellow onion
4 large garlic cloves, minced
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
2 tablespoons ground cumin
2 tablespoons tomato paste
2 – 26.46 ounces chopped tomatoes with liquid ( use no sodium added)
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1 bay leave
1 cup strong black coffee
2 – 15 ounce cans cannellini beans, rinsed
1/2 cup chopped fresh basil
Heat 2 tablespoons oil in a very large heavy bottomed pot and brown the sausage meat. Transfer the meat to a bowl using a slotted spoon. In the same pot add the ground meat and brown. Remove the browned meat with slotted spoon into the bowl with the sausage meat and set aside. Pour off any liquid and/or fat from the pot. Place pot and remaining olive oil on medium heat and once the oil is hot saute the onions and garlic until softened but not brown, approximately 10 minutes. Add the pepper flakes, cumin and cayenne and saute 1 minute. Add the tomato paste and mix well. Add the tomatoes, bay leave, salt, pepper, coffee and the reserved meat. Bring to a boil, reduce heat and cover the pot with a tight fitting lid. Simmer for two hours, stirring occasionally. Add the cannellini beans ( strained and rinsed) and simmer another 1/2 hour. Serve warm with fresh basil on top.
Chili can be served with :
Sour Cream
Grated Cheddar Cheese
Diced Tomato
Tortilla chips
Guacamole – here is the link to my favorite recipe


Rosemary Baked Beans

What’s another easy and impressive side dish to serve guests this Memorial Day Weekend? Homemade Rosemary Baked Beans. It is a quick toss of ingredients and then bake in the oven and you have taken this ordinary side dish into an extraordinary treat! Using cannellini beans makes the dish lighter and fresh rosemary really steps up the taste. If you are making the ketchup from last week’s post this is another perfect use.  It’s definitely another taste sensation!
From by the bay wishing you cannellini food memories!
blog baked beans
Rosemary Baked Beans
Serves 4

2 28 ounce cans cannellini beans, drained in rinsed
6 tablespoons ketchup, homemade if possible
1/4 cup dark molasses
1 tablespoon dark brown sugar
1 teaspoon smoked paprika
1 teaspoon chopped rosemary
1/2 teaspoon cider vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon fine black pepper
6 slices bacon
Preheat oven to 350F. In a mixing bowl add all ingredients except the bacon and mix well. Pour the beans into 2 lodge mini 12 ounce servers. Cover with top with bacon strips and place on a baking sheet and place in the over for 25 minutes or until bacon is browned and fat rendered. Serve warm.

Cooking with Rosemary

 blog rosemary

As the weather cools and my herb garden fades, I  still know that my favorite herb will still be available in my garden. My little rosemary bush is the  first to planted in the spring and is the last to leave me in early winter. I have it planted near my kitchen door so that I can just dash outside with my scissor to grab a few sprigs while cooking. Towards late afternoon on the weekends, I like to prepare for guests a little snack to go along with a great glass of wine and watch the sunset over the water.  So this time of year, when I am planning these snacks, I tend to use rosemary since it’s still available in the garden. I love the scent and taste of rosemary it evokes a combination of both the forest and the sea, much like the surroundings of my house. Fresh rosemary, which is my preference , looks similar to pine needles and when you chop the needles, the fragrance that is released is intoxicating! For the snacks start by getting some store bought olives, add rosemary, a squeeze of lemon juice and some small wedges of cut lemon, last drizzle with a little olive oil and the olives become much more special!  The other snacks I’ve made with rosemary are each delicious and quite different, one is roasted almonds, the next is a crostini using crushed cannelini beans on toasts and the last is a savory cracker. Each is a perfect compliment to wine.  Let’s raise a glass together to cheer for rosemary!

From by the bay, wishing you rosemary scented food memories!



blog rosemary almonds
Roasted Rosemary Almonds


3 tablespoons olive oil

3 tablespoons chopped fresh rosemary

¾ teaspoon fine sea salt

¼ teaspoon cayenne pepper

2 cups raw whole blanched almonds

Additional coarse sea salt to taste


Preheat oven to 400 degrees F. Line baking sheet with aluminum foil. Heat olive oil in sauté pan add rosemary, salt, cayenne pepper and cook until fragrant – approximately 1 min.

Add almonds and coat and keep in the pan for another minute or two. Remove from heat and place on baking sheet in one layer. Bake for 10-12 minutes, stirring once. Remove from oven, sprinkle with additional coarse sea salt. Serve warm or at room temperature.

Variation:  Roasted Pecans

This will taste completely different but just as delicious. Using blanched almonds as they roast the almonds will fry in the oil.

Replace 2 cups almonds with 2 cups raw whole pecans.


blog rosemary crostini


Rosemary Mashed Beans on Chili Toast

Serves 4

1 15.5 oz can cannellini beans, rinsed

4 tablespoons olive oil

1 tablespoon rosemary, chopped

1 teaspoon red wine vinegar

Coarse sea salt and freshly ground pepper

4 tablespoons grated pecorino cheese


In small pan heat 1 tablespoon olive oil, add the rosemary when fragrant approximately 30 seconds, add cannellini beans and sauté for approximately 5-6 minutes, mashing beans with the bottom of a wood spoon. Combine beans with red wine vinegar, grated pecorino cheese and remaining olive oil to loosen mixture slightly. Add salt and pepper to taste. Place bean mixture on top of toast. Serve.

Chili Toast

1 tablespoon olive oil

½ teaspoon chili flakes

½ teaspoon fine sea salt

4 slices ciabiatta bread


Preheat oven to 400 degrees F. Place bread on nonstick baking sheet, brush with olive oil and sprinkle the chili flakes and salt over the bread. Bake until golden brown approximately 8-10 minutes. Remove from oven and cool.


blog rosemary cheese coins

Rosemary Pecan and Parmesan Cheese Coins


1/2 cup grated parmesan cheese

3/4 cup all purpose flour

1/4 cup pecan flour

4 ounces unsalted butter  (1/2 stick), softened

1 tablespoon creme fraiche

1/8 teaspoon cayenne pepper

1/4 teaspoon fine grey sea salt

1 tablespoon rosemary, minced

1 to 2 tablespoons water



Pulse all ingredients except water in a food processor. Transfer to a bowl and sprinkle with 1 tablespoon of water. 

Form dough by squeezing with hands, adding more water if necessary.  Form dough into two logs approximately 1 inch in diameter. Wrap in plastic wrap and refrigerate for at least one hour. Preheat oven to 400 degrees F. Cut dough into 1/8 inch slices and place on baking sheets unlined. Place baking sheets in oven one on top rack and one on bottom shelf. Bake for 20 minutes in total until golden brown. Half way through switch baking sheets in the oven. Remove from oven and cool. Serve with wine or cocktails.