White Bean and Corn Cannoli
White Bean and Corn Cannoli requires about 20 minutes from start to finish. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 10g of protein, 25g of fat, and a total of 444 calories. A mixture of butter, corn kernels, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.
In a skillet, combine the butter, onion, and garlic over medium-high heat. Cook, stirring often to prevent browning, until the onion is translucent, about 4 minutes.
Add the thyme and cook for 10 seconds to release its fragrance.
Add the corn and cook, stirring, for 1 minute.
Add the cream and 1 teaspoon salt and bring the mixture to a boil. Reduce the heat to medium and simmer until the corn is tender, 4 to 5 minutes.
In a food processor, combine 2/3 of the corn mixture with the white beans and puree until smooth. Return the puree to the corn mixture remaining in the skillet, or a bowl, stir to mix and let cool to room temperature. Using a pastry bag fitted with a 1/2-inch plain tip, or a plastic zip-top bag with a corner cut off, fill the cannoli shells by piping the filling into both ends of each shell.
Fill the shells no longer than 15 minutes before you are ready to serve them.