Comments on: Cannellini Beans and Greens

By: Cindy

Cindy — Sun, 19 Nov 2023 18:43:50 +0000

In reply to Megan. You probably got cilantro by mistake instead of parsley. It tastes like soap to some people.

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 22 Aug 2023 13:05:33 +0000

In reply to jill.

Hi Jill, those are usuually nori snacks, not kombu. This is the kombu I use: https://amzn.to/3QQ20vY

If you can’t find kombu, you can skip it here.

By: jill

jill — Sun, 20 Aug 2023 15:40:57 +0000

Can you use a kombu sheet that is salted? The type you buy in packages to eat as a snack?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 22 May 2023 01:48:39 +0000

In reply to Adriana. Hi Adriana, the bulb is just chopped coarsely (bite sized pieces or smaller) and it is not discarded, they'll tender and delicious by the time the beans are finished cooking.

By: Adriana

Adriana — Sat, 20 May 2023 23:49:05 +0000

Do you chop the fennel bulb into very small pieces and then eat it or is it discarded?

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 06 Sep 2022 14:04:58 +0000

In reply to Ann Marie Joyce. Hi Ann Marie, I don't have a slow cooker, so I'm not sure. Whatever setting would cook dry beans thoroughly would probably work here.

By: Ann Marie Joyce

Ann Marie Joyce — Mon, 05 Sep 2022 21:36:15 +0000

So if I wanted to cook your cannelloni bean recipe in my slow cooker vs simmering on stove, would you recommend high or low and how long.

By: Carolyn E

Carolyn E — Sun, 23 Jan 2022 23:23:56 +0000

Absolutely fantastic! I traditionally make beans and greens with chicken broth, sausage and escarole. Don’t even miss any of the meatiness with this delicious version. Trying to eat less meat is a breeze with Love and Lemons recipes! I followed this recipe to the letter and used kombucha. I wouldn’t change a thing!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 15 Dec 2021 20:47:37 +0000

In reply to Megan. I'm so glad you loved this one too! :)

By: Megan

Megan — Wed, 15 Dec 2021 00:08:33 +0000

Just made this recipe and love the simplicity of it. I’ve never flavored anything using a whole garlic bulb with the paper on and everything! It was fun to squish the garlic paste out too lol! The flavors were subtle, simple, pure, warm, smooth, and satisfying. I ended up leaving the shallots in there to eat with the soup. I used kale instead of Swiss chard because it’s just what I had on hand, worked fine.
The only thing that was odd was my parsley tasted slightly soapy!
Overall Great recipe from a great website 🙂