Saturday, December 31, 2011

Balsamic Beans

Silky cannellini beans enhanced by the sweet tang of balsamic vinegar, these make for a new twist to an ordinary side dish.


15 oz can cannellini beans, drained and rinsed
1/3 cup balsamic vinegar
1 tsp agave nectar
1 bay leaf
1/4 cup stock

Start by reducing the balsamic on a medium flame until it starts to thicken, be careful not to burn, as the vinegar thickens sugars develop and it can burn quickly.  Once it has reduced and thickened slightly, turn the heat to low, stir in the stock, agave and add the bay leaf , and then add the beans and simmer until heated through, about ten minutes.


  1. This is the perfect sort of side dish for me. I love any soft white beans - especially butter beans. yum.

  2. Yummm... balsmaic vinegar! Sounds great. :)
    ~Adrienne @ Apples N Adrienne

  3. I will be trying this recipe in the slow cooker with uncooked cannellini beans next time. Great flavor mix. I hope you enjoy this recipe!

  4. Mmmm, this looks amazing! I love balsamic vinegar, and the agave nectar sounds like you get the perfect balance :)