Sweet-n-Salty Cannellini Beans

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
12

Combine Bush’s Best® Cannellini Beans with the sweet taste of honey and season them with salt and pepper for a sweet and salty dish that’s perfect as a snack or a salad topper.

Yields: 12 servings | Serving Size: 1 cup | Prep Time: 8 minutes (Plus 2 hours to freeze)
Cook Time: 1-1/2 minutes

Ingredients

Bush’s Cannellini Beans, drained and rinsed, 18 cups
Honey, 3 cups
Water, tap, 12 cups
Wondra® flour, 1-1/2 cups
Sea salt, ground, 2 Tbsp
Pepper, black, cracked, 3 tsp
Thyme, fresh, hand-picked, as needed

Steps

  1. Combine honey and water in saucepan. Add beans and bring to a simmer. Once simmering, remove from heat. Strain and transfer to parchment lined sheet tray. Freeze beans for at least 2 hours.
  2. Once frozen, toss beans with Wondra® flour and fry for 1-1/2–2 minutes at 350°F (warning: beans will pop in oil). After frying, season with salt and pepper. Allow the beans to sit for a few minutes to become crispier.

Serving suggestion: Serve 1 cup and garnish with thyme.

More From FoodService Director

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources