ROSEMARY ROASTED CASHEWS
This recipe is almost directly from the Bar Nuts at Union Square Cafe in New York City and its wonderful cookbook of the same name.
Provided by Ina Garten
Categories appetizer
Time 15m
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP
Make and share this Barefoot Contessa's Rosemary White Bean Soup recipe from Food.com.
Provided by Miraklegirl
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.
- In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes.
- Add the garlic and cook over low heat for 3 more minutes.
- Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
- Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
- Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.
ROSEMARY WHITE BEAN SOUP
Steps:
- In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
- In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.
BUTTER BEAN/WHITE BEAN ROSEMARY SOUP (VEGAN)
Adapted from a Barefoot Contessa recipe out of what I had in the pantry and felt like using. It originally called for cannellini but I think any kind of white bean will work. I used butter beans and it came out awesome! I think I'll try this again livened up with a little tomato paste.
Provided by the80srule
Categories Beans
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain the beans well.
- Put all the ingredients into a pot and bring to a boil. Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
- Remove the rosemary sprig and bay leaf after cooking. Puree to your liking in a blender or food processor, then garnish with some fresh parsley.
Nutrition Facts : Calories 92.2, Fat 0.3, SaturatedFat 0.1, Sodium 851.1, Carbohydrate 18.1, Fiber 4.5, Sugar 1.6, Protein 4.8
WHITE BEAN SOUP WITH ROSEMARY AND PARMESAN
This sturdy, but tasty bean soup is from the Williams-Sonoma Kitchen Library, "Beans & Rice". Be sure to top with freshly grated Parmesan cheese and serve with hot crusty whole-wheat bread, dipped in olive oil.
Provided by My Food Coach
Categories Beans
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
- In large pot over medium heat, warm olive oil.
- Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
- Add garlic and rosemary and continue to saute for 3 minutes.
- Add drained beans and stock.
- Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
- Remove from heat and let cool slightly.
- Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
- Season to taste with salt and pepper.
- Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.
Nutrition Facts : Calories 274.8, Fat 12.8, SaturatedFat 3.3, Cholesterol 15.7, Sodium 649.2, Carbohydrate 25.5, Fiber 5.5, Sugar 6, Protein 14.4
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