Braised Butterbeans With Tomatoes From Olive Magazine April 10 Food

BRAISED BEANS

Steps:

• Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
• Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
• Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

TOMATO & GARLIC BUTTER BEAN DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

ITALIAN BUTTER BEANS

Steps:

• Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

BRAISED BUTTERBEANS WITH TOMATOES FROM OLIVE MAGAZINE APRIL 10

Steps:

• Soak the beans overnight in cold water, and slip the beans out of their skins. Drain rinse and put in a saucepan cover with cold water and simmer until just tender- about 50 minutes.
• Heat the oven to 150/ gas mark 3. Drain beans reserving the cooking liquid. Heat the oil in an ovenproof pan and add the onion and garlic, cook until softened. Add the tomato puree and cook for 1 minute. Add the tomatoes, sugar herbs, beans and 300ml of the cooking liquid. Season, cover with lid and pout in the oven for 30 minutes.
• Remove the lid, stir and cook for a further 30 minutes until most of the liquid has been absorbed serve warm or at room temperature.

SLOW ROASTED PAPER WRAPPED LEG OF LAMB FROM OLIVE MAGAZINE APRIL

Steps:

• Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
• Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
• Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
• Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
• Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
• Remove from over and rest for 30 minutes before carving serving with cooking juices.

BRAISED ITALIAN LAMB WITH MUSHROOMS FROM OLIVE MAGAZINE APRIL 10

Steps:

• Brown the lamb shanks in the oil and then place in a small deep casserole dish. Pour over the tomatoes and enough lamb stock to just cover. Add the thyme sprigs bring to a simmer, cover and cook for 2 hours until just tender.
• Lift out lamb and keep warm whilst you bubble sauce to thicken.
• Fry the mushrooms in butter with garlic and a few more thyme leaves. Return the lamb to the sauce serve with the mushrooms and serve crusty bread in a shallow bowl.

LEMON & BUTTER BRAISED BEET GREENS

Steps:

• Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
• Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
• Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
• Remove the cover; if there's any excess liquid, cook until it evaporates.
• Toss the greens with the lemon juice, salt, and pepper, and serve hot.

BRAISED WHITE BEANS

Steps:

• Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
• Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
• Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.

BRAISED GREEN BEANS WITH TOMATOES

Steps:

• In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.