TUSCAN BEAN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
- Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly.
- Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
TUSCAN BEANS
Provided by Food Network
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.
Nutrition Facts : Calories 338, Fat 9 grams, SaturatedFat 1 grams, Sodium 131 milligrams, Carbohydrate 45 grams, Fiber 12 grams, Protein 18 grams, Sugar 1 grams
TUSCAN STOVETOP BAKED BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
- Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
- Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
TUSCAN BEAN 'GOPPEL'
Easy earthy side dish--or on its own with some good crusty bread and a glass of wine. Add grilled vegetables for vegetarian entree.
Provided by Donna McQueen
Categories Bean and Pea Side Dishes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine beans, tomatoes, olive oil, garlic and red pepper flakes. Stir over medium heat until mixture begins to bubble. Remove from heat and mix in the feta cheese and cilantro.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 23.7 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 516.2 mg, Sugar 2.1 g
TUSCAN WHITE BEANS
An easy recipe that can be made ahead. It travels very well, and should be served at room temperature. It's healthy, too. What more can you ask for?
Provided by PanNan
Categories Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
- Can be refrigerated up to two days, but serve at room temperature.
HEARTY TUSCAN WHITE BEAN SOUP
This is a really easy Tuscan style white bean and spinach soup. I prefer it meatless, but mini meatballs can be added.
Provided by Shana C
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4 quart soup pot over medium heat.
- Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth, tomatoes and bay leaf.
- Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
- Squeeze the water from the thawed spinach and add to the pot.
- Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
- Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
- Serve sprinkled with grated parmesan and/or pecorino romano.
Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 1.8, Sodium 725.5, Carbohydrate 50, Fiber 10.6, Sugar 5.4, Protein 19.2
TUSCAN CANNELLINI BEAN SOUP (VEGETARIAN)
I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.)
Provided by blucoat
Categories Beans
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
- Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
- Add 6 cups of the soaked beans, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 ½ but up to 2 ½ hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking.
- Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.
Nutrition Facts : Calories 287.1, Fat 5.8, SaturatedFat 0.8, Sodium 927.9, Carbohydrate 45.1, Fiber 17.6, Sugar 4.8, Protein 15.9
TUSCAN WHITE BEAN STEW
Make and share this Tuscan White Bean Stew recipe from Food.com.
Provided by Vegan Freak
Categories Clear Soup
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid.
- Slice the carrots into 1/8″ coins and add to pot.
- Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.
- Slice and kale, drain and rinse the beans. Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender.
- Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.
Nutrition Facts : Calories 329.2, Fat 1.1, SaturatedFat 0.3, Sodium 1347, Carbohydrate 65.8, Fiber 16.8, Sugar 6.9, Protein 17.5
TUSCAN BEAN 'GOPPEL'
Easy earthy side dish--or on its own with some good crusty bread and a glass of wine. Add grilled vegetables for vegetarian entree.
Provided by Donna McQueen
Categories Bean and Pea Side Dishes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine beans, tomatoes, olive oil, garlic and red pepper flakes. Stir over medium heat until mixture begins to bubble. Remove from heat and mix in the feta cheese and cilantro.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 23.7 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 516.2 mg, Sugar 2.1 g
RUSTIC TUSCAN BEAN SOUP
A super healthy vegetarian version iof the classic Tuscan bean soup. Just 3 Weightwatchers Points per generous bowl.
Provided by Jana Steinhagen
Categories Beans
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
- Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
- Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
- Add the Beans towards the end and just heat them through in the soup.
Nutrition Facts : Calories 291.8, Fat 5.5, SaturatedFat 0.8, Sodium 64.9, Carbohydrate 48.1, Fiber 12.4, Sugar 7.5, Protein 15.8
TUSCAN BEANS
Categories Bean Garlic Side Vegetarian Winter Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
- Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
- Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
- Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
- Dress beans with oil at the table.
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