Provencal Olive Bean Spread Food

PROVENCAL FRENCH BEANS

Provencal French Beans image

Provided by Ina Garten

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1 tablespoon kosher salt
1/4 cup good olive oil
2 cups chopped yellow onions (2 onions)
1 cup medium-diced carrots (2 carrots)
1 cup medium-diced celery (2 stalks)
1/4 cup fresh chopped parsley, plus extra for garnish
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/3 cup freshly grated Parmesan cheese

Steps:

Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

PROVENCAL WHITE BEAN DIP

Provencal White Bean Dip image

This easy white bean dip is loaded with flavor. Slather it on crostini cut from a good crusty baguette and you'll be transported to the South of France. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/qdJZ3o

Provided by DrGaellon

Categories Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 head garlic
2 tablespoons olive oil, plus more for garlic
1 sprig fresh rosemary
3 sprigs fresh thyme
1 (15 ounce) can cannellini beans, drained and rinsed

Steps:

Slice off the top quarter of the garlic head. Drizzle with olive oil, sprinkle with salt and wrap tightly in foil. Bake in preheated 350°F oven for one hour. Unwrap and let stand until cool enough to handle, then squeeze all the cloves into a bowl.
Strip rosemary and thyme leaves off stems into work bowl of a food processor. Add roasted garlic, 2 tbsp extra-virgin olive oil and cannellini beans. Puree until smooth. Serve with slices of baguette or with pita chips.

Nutrition Facts : Calories 229.8, Fat 7.2, SaturatedFat 1, Sodium 9.1, Carbohydrate 31.6, Fiber 7, Sugar 0.5, Protein 11.3

GREEN BEANS PROVENCALE

Green Beans Provencale image

This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans.

Provided by PaulaG

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb fresh green beans, trimmed and broken in 2-in lengths
1/4 cup water
2 -4 teaspoons olive oil
1/2 cup sliced green onion
4 garlic cloves, minced
2 tablespoons shallots, minced
1 1/2 cups grape tomatoes, halved
2 teaspoons fresh rosemary, or
1/2 teaspoon dried rosemary
2 tablespoons minced fresh basil, or
2 teaspoons dried basil
salt and pepper

Steps:

Place the green beans and water in a large skillet.
Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
Drain well and set aside.
Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
Add onion, garlic and shallots; saute 1 minute.
Add green beans; saute 3 minutes.
Add tomatoes and basil; saute 2 minutes.
Serve.

Nutrition Facts : Calories 79.2, Fat 2.7, SaturatedFat 0.4, Sodium 13.7, Carbohydrate 13.2, Fiber 4.4, Sugar 5.5, Protein 3.2

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