Maple Glazed Cannellini Beans

Maple Glazed Cannellini Beans
Heather Nicholds, C.H.N.

The white beans in this recipe are incredibly soft and tender when properly cooked and the light maple glazes gives it the perfect touch of sweetness.

Maple Glazed Cannellini Beans

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2

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  • 1 can cannellini beans (or 1/2 cup dried beans, fully cooked)
  • 4 large carrots, scrubbed
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider
  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • 1 handful fresh parsley, chopped


  1. Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
  2. Keep the carrots whole, and do not peel them. Find a pot or pan that will fit them laying flat on the bottom. Add just enough water to come halfway up the carrots. Sprinkle a pinch of salt and rub it on the skins. Cover the dish, put on the heat and bring to a boil. Turn down to simmer, and allow the carrots to simmer until they have absorbed all of the cooking water.
  3. Meanwhile, mix the glaze in a bowl. Allow the beans to marinate in the glaze for at least 10 minutes. When the carrots finish cooking, remove them from the heat, chop and add to the beans and glaze. Serve garnished with fresh parsley.


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