Delicious dishes made from white kidney beans.

In its 'Cooking' section, The New York Times recently published an article guiding readers on how to make easy dinners starting with a can of white kidney beans, a type of bean grown in many places for food and medicinal purposes.

Shrimp and white bean stew with lemon has a sour and rich flavor - Photo: Christopher Testani

According to the National Institute of Nutrition, white kidney beans have very high nutritional value. Analysis shows that white kidney beans contain a high percentage of protein, up to 22.7%, which is more than both lean pork (19%) and lean veal (20%).

In addition, white kidney beans are a rich source of vitamins, including water-soluble vitamins such as vitamin C and B, and fat-soluble vitamins such as vitamin A.

New York Times food expert Sharon Attia likens white beans to the "hero" of weekday dinners because they are inexpensive, easy to use, and easy to prepare.

Shrimp and white beans stewed with lemon

With its quick and easy preparation steps, this dish is perfect for a busy weekday dinner.

First, mix together the lemon zest, chili powder, garlic, ¾ teaspoon of salt, and ¾ teaspoon of pepper, then add the shrimp and mix well.

Next, melt the butter over medium-high heat in a large saucepan. When the butter starts to foam, add the shrimp, stirring occasionally. Cook until the shrimp are tender and turn pink, about 2 to 3 minutes, then transfer to a plate.

Continue adding the leeks, season with salt and pepper, and cook over medium heat until the leeks are tender and begin to brown around the edges.

Cook for 4 to 5 minutes, stirring occasionally. Then add the white beans and chicken broth, and bring to a boil over high heat.

Add the reserved shrimp, lemon juice, and parsley last, season to taste, and serve with toasted bread. We can also adapt and create the dish in many ways. For example, replace the shrimp with fish or pan-fried scallops and serve with spaghetti...

White beans, fried eggs, and chili powder

The creamy richness of white beans and fried eggs, combined with the spicy kick of chili powder, creates a unique flavor profile, making this dish appealing and not at all cloying.

First, cook the boiled beans in oil over medium-high heat, then add the onion, season with salt and pepper, and cook until the beans are tender, 5 to 7 minutes. Add the bean broth and simmer to thicken the sauce, 3 to 5 minutes.

White beans, fried eggs, and chili powder offer a rather unusual flavor profile for dinner - Photo: Christopher Testani

Next, mash the beans. If the mixture becomes too thick, add a little of the bean cooking water. Cover and keep warm, then fry the eggs for 2 to 3 minutes. Sprinkle red chili powder over the fried eggs. Note that frying them sunny-side up makes the dish tastier.

Finally, transfer the cooked beans to a plate, and top with the fried eggs. Adjust the seasoning to taste.

Crispy fried white beans with cheese and chili powder

Culinary expert Melissa Clark shares how to make a delicious yet simple baked bean and cheese dish.

A tempting pan of baked white beans with cheese - Photo: Linda Xiao

First, preheat the oven to high. In a heatproof skillet, heat olive oil over medium-high heat. Add garlic and sliced ​​scallions, cook for 1 to 3 minutes, then stir in the tomato sauce and chili peppers, and cook for 1 minute. Add the beans and sprinkle with cheese.

Next, place the pan in the oven and bake until the cheese melts and the edges caramelize. For a spicy kick, add chili powder and season to taste while cooking. This dish can be served with white rice.

White bean and sweet cabbage salad

This dish combines sweet cabbage with ginger sauce, white beans, and cilantro for enhanced flavor. Besides sweet cabbage, you can use other firmer vegetables like broccoli or cabbage. The sauce will have a sweet and sour taste, thanks to the spiciness of the grated ginger and the sourness of the rice vinegar.

First, make the sauce by combining ginger, garlic, rice vinegar, and sesame oil in a small bowl; mix well. Season with salt and pepper to taste.

White bean and bok choy salad is light, refreshing, and good for your health - Photo: Linda Xiao

Next, cut off the base of the bok choy, separating the stems from the leaves. Cut the stems into bite-sized pieces and finely chop the leaves. Heat a pan over medium-high heat for 2 minutes. Add about 1 tablespoon of oil, add the bok choy stems, season with salt and pepper to taste, and stir well. When cooked, remove the bok choy stems from the pan and place them in a bowl.

Next, add 1 tablespoon of oil to the pan and add the bok choy leaves. Season with salt and pepper, stirring frequently, until the leaves are cooked through and the liquid has reduced, about 3 to 4 minutes. Remove the leaves from the pan and add them to the cooked bok choy stems.

Add the boiled white beans, pour in the sauce, add the cilantro, and mix well. Adjust the seasoning to taste. When serving, you can sprinkle crushed red chili and sesame seeds on top.

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