BASIL WHITE BEAN DIP
We're big fans of hummus, but my son is allergic. I came up with this bean dip, and it's turned out to be a great alternative. -Erin Bosco, Carlton, Washington
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.
Nutrition Facts : Calories 139 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
WHITE BEAN AND ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.
CREAMY WHITE BEANS WITH HERB OIL
Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.
Provided by Colu Henry
Categories dinner, lunch, quick, weekday, weeknight, beans, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
- Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
- Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams
ASPARAGUS WITH FRESH BASIL SAUCE
Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. - Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.
Nutrition Facts : Calories 72 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CANNELLINI BEAN, ASPARAGUS, AND BASIL DIP
from "veggie belly" - http://www.veggiebelly.com/2010/05/white-bean-asparagus-basil-hummus.html
Provided by ellie3763
Categories Spreads
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
- Place asparagus in a blender with all other ingredients. Puree to desired consistency.
- Serve chilled with vegetable crudites, chips or pita bread.
Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 2, Sodium 19.9, Carbohydrate 31.8, Fiber 9, Sugar 1.8, Protein 12.9
AVOCADO & CANNELLINI BEAN DIP
Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic
Provided by Sarah Lienard
Categories Snack
Time 10m
Number Of Ingredients 8
Steps:
- Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
- Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.
Nutrition Facts : Calories 194 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CANNELLINI BEAN DIP
Make and share this Cannellini Bean Dip recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 10m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- In skillet, heat oil. Add red onion and garlic and sauté. Season with salt and pepper.
- Add onion mixture to food processor. Add remaining ingredients, except cilantro or parsley, pulse until slightly chunky.
- Stir in cilantro or parsley. Serve with vegetables.
Nutrition Facts : Calories 92.3, Fat 4.3, SaturatedFat 0.6, Sodium 270.4, Carbohydrate 10.4, Fiber 3.6, Sugar 1.6, Protein 3.4
CANNELLINI BEAN SALAD WITH SHAVED SPRING VEGETABLES
Like pasta, cannellini beans are a good staple to have on hand in a city kitchen pantry, and an hour of gentle simmering is usually all it takes. Obviously, they take a little advance planning. You can't hurry a pot of beans, but you can cook them the day or even the morning before you need them. This a good habit to get into, as a small batch of freshly cooked beans is well worth the little effort it takes to get them cooked. (And by all means, use a real stovetop if you have one.) Don't cave and go the canned-bean route - save those for emergencies or camping trips.
Provided by David Tanis
Categories dinner, easy, quick, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.
- To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and red pepper flakes.
- Using a sharp mandolin - and a hand guard - carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
- Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley, basil or dill.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams
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