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Cannellini Beans in Olive Oil

cannellini beans
Cannellini beans and tomatoes cooked in olive oil is a hearty and nutritious dish that is perfect for Ramadan. This flavorful dish is made with cannellini beans, a type of white bean that is high in protein and fiber, and ripe tomatoes, cooked in olive oil with garlic, onions, and a blend of herbs and spices. It is a great option for iftar, the evening meal that breaks the fast during Ramadan, because it is filling and satisfying, while also being high in nutrients that can support the body during the fasting period.
Cannellini beans are a rich source of plant-based protein, fiber, and iron, which can help maintain healthy blood sugar levels and promote healthy digestion. Tomatoes are also high in antioxidants, vitamin C, and potassium, which can help support the immune system and maintain healthy blood pressure levels. Olive oil, which is used to cook the dish, is a healthy fat that is rich in monounsaturated and polyunsaturated fats, which can help reduce inflammation and lower the risk of heart disease.
In addition to its nutritional benefits, cannellini beans and tomatoes cooked in olive oil is a versatile dish that can be customized to suit different tastes and preferences. It can be served as a main course or as a side dish, and can be paired with a variety of proteins, such as grilled chicken or fish, to make a more substantial meal.
Overall, cannellini beans and tomatoes cooked in olive oil is a delicious and nutritious dish that can provide numerous benefits during Ramadan and beyond. Its combination of protein, fiber, healthy fats, and flavorful herbs and spices make it a satisfying and nourishing addition to any meal.
Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Salad
Cuisine Lebanese, Mediterranean, Middle Eastern
Servings 4


  • 2 cans Cannellini Beans drained and rinsed
  • 1 Onion chopped
  • 4 Garlic minced
  • 1 can Diced Tomato
  • 2 tbsp Olive Oil
  • 1 tsp Cumin
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Paprika
  • 4 cups Vegetable Broth or Water
  • Lemon Wedges to serve


  • Heat some oil over medium heat in a large pot or Dutch oven. Add the chopped onion and minced garlic and cook until the onion is soft and translucent about 5-7 minutes.
  • Add the canned tomatoes, cumin, cinnamon, paprika, salt, and pepper to the pot. Stir well to combine and cook for another 5-7 minutes.
  • Add the drained and rinsed cannellini beans to the pot and stir to combine. Pour in the vegetable broth or water and bring the mixture to a boil.
  • Reduce the heat to low and simmer the stew for 20-25 minutes, occasionally stirring, until the vegetables are tender and the stew has thickened.
  • Remove from heat and let cool slightly. Serve warm, garnished with chopped parsley and lemon wedges
Keyword appetizer, cannellini beans, Iftar, Lebanese, ramadan, salad

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