Rosemary And Lemon Pinto Beans Food

GREEN BEANS WITH GARLIC AND ROSEMARY

Steps:

• Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
• Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
• Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

ROSEMARY AND LEMON PINTO BEANS

Steps:

• Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

LEMON ROSEMARY GREEN BEANS

Steps:

• In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

FRICO'S ROSEMARY-LEMON BEAN PUREE

Steps:

• Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
• Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.

WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY

Steps:

• In a small pan, combine the rosemary sprigs, olive oil and garlic.
• Heat to a sizzle and turn off. (about 4 minutes).
• Let sit for at least one hour.
• Discard the rosemary.
• Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
• Combine the marinade with the beans and chopped parsley in a medium bowl.
• Cover and let marinate in the refrigerator for at least an hour or overnight.
• Bring to room temp before serving.
• Enjoy!