This easy and versatile sautéed zucchini recipe pairs perfectly with any main dish. Cooked in olive oil with butter, garlic, and basil, mild zucchini develops a rich, nutty flavor. Optional add-ins are tomato, onion, or mushrooms.
This easy and versatile sautéed zucchini recipe pairs perfectly with any main dish. Cooked in olive oil with butter, garlic, and basil, mild zucchini develops a rich, nutty flavor. Optional add-ins are tomato, onion, or mushrooms.
Enjoy bruschetta chicken pasta with juicy chicken and fresh tomatoes in a basil sauce over pasta. Easy, and perfect for busy weeknights or casual dinners.
Enjoy bruschetta chicken pasta with juicy chicken and fresh tomatoes in a basil sauce over pasta. Easy, and perfect for busy weeknights or casual dinners.
Try making this easy recipe for baked rigatoni for a simple and satisfying dinner recipe. Classic Italian flavors and a cheesy topping make this casserole a favorite every time!
Try making this easy recipe for baked rigatoni for a simple and satisfying dinner recipe. Classic Italian flavors and a cheesy topping make this casserole a favorite every time!
My family is a hummus family, through and through. My husband, stepdaughter, and I love to make White Bean Hummus, cut up a ton of veggies, and put on a big spread for a healthy snack! Now, my 3 year old daughter has joined the gang, and she’s crazy about this hummus, too. It’s a crowd-pleaser and works out to be much cheaper than store-bought hummus! You only need 5 ingredients and a food processor to make this delicious, protein-packed dip. I’m sure your family will love it just as much as mine does!
What is White Bean Hummus?
We’ve been on a white bean kick recently here at Budget Bytes (Tuscan white bean stuffed tomatoes or chicken sausage white bean skillet, anyone?!), so it only makes sense that I share my favorite white bean hummus recipe with y’all. It’s just as delicious as traditional chickpea hummus but is made with creamy white beans instead. I add canned cannellini beans, toasted garlic, lemon juice, tahini, and olive oil to a food processor and blend until smooth—that’s it!
Side note: I love following Dr. Joel Fuhrman, and one of his teachings has always stuck with me: G-BOMBS! Fit in greens, beans, onions, mushrooms, berries, and seeds daily, and you’re on the road to excellent health. This easy white bean hummus recipe combines a few of those requirements, so it’s always in my refrigerator as an easy-to-grab snack!
Ingredients for White Bean Hummus
Aside from the cannellini beans, this recipe stays true to the classic ingredients found in regular hummus. Here’s what you’ll need to make this homemade white bean hummus recipe:
Cannellini Beans: Most of us probably have a few tins of this creamy white bean in the pantry, making it a great option for a last-minute dip! Drain and rinse the beans before using. Butter beans, navy, and Great Northern beans could also work.
Tahini: This is a paste made from ground sesame seeds. It’s one of the main ingredients in most hummus recipes and adds a nutty, slightly bitter flavor. You can usually find it in the nut butter or international aisle of your grocery store.
Garlic: Crush your garlic cloves to release all that delicious flavor. We’ll toast them in a skillet before blending to mellow out the sharpness.
Olive Oil: Use it to cook the garlic and to add richness to the hummus.
Lemon Juice: Adds a bright acidity that balances out the creaminess of the beans and tahini.
Water: Use some cold water to thin out the hummus to your desired consistency.
Seasonings: Salt and black pepper enhance the flavors of this white bean hummus.
Serving Suggestions
This white bean dip is the best snack to take on the go! I dip everything from carrots and celery to crackers and pita bread in it. If you’re serving this hummus at a party, try drizzling some extra olive oil, fresh herbs, and crushed red pepper on top (as I did in these photos!). Here are a few more ideas for serving this creamy cannellini bean hummus:
This recipe for white bean hummus makes about 4 cups, so there’s a good chance you’ll have leftovers. Store it in an airtight container in the refrigerator for up to 5 days. You can also drizzle a thin layer of olive oil on top of the hummus before storing to help keep it fresher for longer, but this is optional.
Gather all your ingredients and set aside until time to use.
In a small frying pan, combine smashed garlic cloves and olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil. After about 4 minutes or when the garlic has some light color on it, remove pan from heat.
In a food processor, combine cannellini beans, tahini, olive oil and garlic from the frying pan, lemon juice, salt and pepper. Process until smooth, streaming in cold water as-needed to help blend and smoothen the hummus.
Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!
how to make White Bean Hummus – step by step photos
Gather all your ingredients and set aside until time to use.
In a small frying pan, combine 3 smashed garlic cloves and 3 Tbsp olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil.
After about 4 minutes or when the garlic has some light color on it, remove pan from heat.
In a food processor, combine 2 cans cannellini beans, ½ cup tahini, the olive oil and garlic from the frying pan, 4 Tbsp lemon juice, ¼ tsp salt and 1 tsp black pepper.
Process until smooth, streaming in ¼ cup cold water as-needed to help blend and smoothen the hummus.
Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!
Who knew making hummus at home could be so simple? This creamy white bean hummus is the perfect snack or appetizer for the whole family!
Need dinner on the table in no time and on a budget? This Beef and Broccoli Stir Fry is for you! It’s full of flavor, ready in under 30 minutes and a 100% kid-approved recipe that we make time and time again! Why I Love This Recipe The Ingredients *For a full list of ingredients…
Need dinner on the table in no time and on a budget? This Beef and Broccoli Stir Fry is for you! It’s full of flavor, ready in under 30 minutes and a 100% kid-approved recipe that we make time and time again!
Family Favorite: This Beef and Broccoli Stir Fry is one of our go-to weeknight meals that everyone in the family LOVES. Stir fry recipes are such a crowd pleaser!
Flavorful: The combination of garlic, ginger, soy sauce, and honey creates a delicious balance of savory and sweet.
Soy Sauce: This is the base of our sauce, giving that salty umami flavor.
Sesame Oil: Toasted sesame oil adds a nutty depth of flavor to the sauce.
Honey: A hint of sweetness to balance out the salty soy sauce.
Garlic & Ginger: These aromatics are essential for a flavorful stir fry.
Corn Starch: Helps thicken the sauce so it clings to the beef and broccoli.
Beef: I love using sirloin, but flank, skirt, or tri-tip work well too!
Broccoli: Fresh or frozen broccoli adds the perfect crunch and loads of nutrients to this dish.
Vegetable Oil: Perfect for high-heat cooking, ensuring your beef sears beautifully.
*For a full list of ingredients and instructions, see the recipe card below.
Variations and Substitutions
Protein Swap: Feel free to swap out the beef for chicken, shrimp, or even tofu for a vegetarian version. Just adjust cooking time accordingly.
Veggie Boost: You can easily add other veggies like bell peppers, snap peas, or carrots for extra color, nutrients and texture.
Low-Sodium Option: If you want to reduce the salt content, use low-sodium soy sauce.
Gluten-Free: Swap the soy sauce for tamari or a gluten-free alternative.
How to Make Beef and Broccoli Stir Fry
Step 1: In a small bowl, whisk together the soy sauce, sesame oil, honey, garlic and ginger. Place the beef in a Ziploc bag (or glass bowl). Pour in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
Step 2: Whisk the cornstarch and water together and add to the remaining sauce mixture.
Step 3: Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
Step 4: Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
Step 5: Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
Step 7: Serve over steamed white rice, brown rice or noodles.
Tip and Tricks
Cut the Beef Against the Grain: Slicing the beef against the grain ensures tender, melt-in-your-mouth pieces.
Don’t Overcook the Broccoli: You want the broccoli to remain crisp-tender, so keep an eye on it to avoid overcooking.
Use a Hot Pan: Make sure your wok or pan is nice and hot before adding the beef. This will give it that beautiful sear.
FAQs
Can I use frozen broccoli in beef and broccoli stir fry?
Absolutely! Frozen broccoli works great in this recipe. Cook until it’s tender but still crisp not overcooked and mushy.
How do I store leftover beef and broccoli?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can easily reheat it in a pan or the microwave.
What should I serve with beef and broccoli stir fry?
Steamed white or brown rice is a classic choice, but this stir fry is also delicious with noodles or even cauliflower rice for a lower-carb option.
What cut of beef is best for beef and broccoli stir fry?
Flank steak is the best cut for beef and broccoli stir fry due to its tenderness and flavor when sliced thin. Sirloin, skirt steak, and tri-tip are also great options for quick cooking and rich taste.
This easy stir fry dish is one of those go-to meals you’ll find yourself making on repeat! With its bold flavors and ease of preparation, beef and broccoli is sure to become a family favorite. Let me know what you think of this recipe by leaving a comment and rating below!
Whisk together the soy sauce, sesame oil, honey, garlic and ginger.
Place the beef in a Ziploc bag (or glass bowl), pouring in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
Whisk the cornstarch and water together and add to the remaining sauce mixture.
Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
Serve over brown rice.
Video
Notes
Cut the Beef Against the Grain: Slicing the beef against the grain ensures tender, melt-in-your-mouth pieces.
Don’t Overcook the Broccoli: You want the broccoli to remain crisp-tender, so keep an eye on it to avoid overcooking.
Use a Hot Pan: Make sure your wok or pan is nice and hot before adding the beef. This will give it that beautiful sear.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a sauté pan or microwave.
Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!
I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)
Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.
Ingredients for Shrimp and White Bean Stew
Here’s what you’ll need to make this lemon shrimp and bean stew recipe:
Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
Olive Oil: Softens the veggies and adds a delicious richness to the broth.
Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
Garlic: Use fresh minced garlic for maximum flavor.
Cannellini Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, or another canned white bean would work as a substitute if needed.
Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.
How to Defrost Shrimp Correctly
It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:
Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.
Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.
Serving Suggestions
I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!
Storage Instructions
This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!
If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
Heat olive oil over medium heat in a large skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add salted butter and minced garlic
Once the butter is melted, add the thawed shrimp.
Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed white beans.
Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
*I used Better Than Bouillon to be more budget-friendly**Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.
how to make Shrimp and White Bean Stew – step by step photos
If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.
Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add 3 Tbsp salted butter and 2 cloves minced garlic.
Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.
Chimichurri sauce with fresh herbs is a quick and easy way to add bold flavor to beef, chicken, or fish. It’s also a tasty salad dressing that’s sure to brighten up any dish!
Chimichurri sauce with fresh herbs is a quick and easy way to add bold flavor to beef, chicken, or fish. It's also a tasty salad dressing that’s sure to brighten up any dish!
Creamy, cozy, and nutritious! 
