Vegan Catalan Style Radicchio And White Beans Food

VEGAN CATALAN-STYLE RADICCHIO AND WHITE BEANS

Steps:

• For the beans: Place the beans in a bowl and add cold water to cover by two inches. Allow to soak overnight. The next day, drain, rinse with cold water, and drain again.
• In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches. Place over high heat to bring to a boil. Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water. When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more; the liquid should be slightly salted. Drain the beans, reserving the liquid; discard garlic and thyme. Set beans and reserved liquid aside.
• For the radicchio: In a large skillet over medium heat, heat 2 tablespoons of the oil. Add radicchio, turning to coat with oil. Add pepper flakes, and season with salt and pepper to taste. Cook, stirring occasionally, until tender, 7 to 10 minutes. Remove from heat and set aside.
• In a separate skillet over medium heat, add remaining 1 tablespoon olive oil. Add garlic, and sauté until lightly browned, about 2 minutes. Add beans and 2 cups of the reserved cooking liquid. Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes. Add radicchio and parsley, and simmer 10 minutes more, adding more of the reserved cooking liquid if the mixture seems too thick. Serve in bowls, garnished with a sprinkling of cracked black pepper.

ITALIAN SAUSAGE WITH GIANT WHITE BEANS AND RADICCHIO

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at that point).
• Add the sausages and cook, turning them often for even browning, for about 10 minutes, until they're browned all over but not cooked through.
• Move the sausages to the side of the skillet to continue to cook while you sear the radicchio.
• Put a couple of radicchio leaves in the skillet in a single layer and cook them for about 45 seconds on each side, until they're seared and wilted slightly.
• Remove the leaves to a plate and cook the remaining leaves in the same way, adding a bit more oil to the pan if it's dry.
• While you sear the radicchio leaves, continue to cook and turn the sausages for another 10 minutes, until they're cooked through, and transfer them to a plate when they're done.
• Add a bit more olive oil if necessary to coat the skillet.
• Add the onions, garlic, and a pinch of kosher salt and sauté for about 1 1/2 minutes, until the onions are soft and the garlic is soft and fragrant, stirring constantly so the garlic doesn't brown. Reduce the heat to medium, add the beans and broth, and simmer them until the liquid is reduced by half, about 5 minutes.
• Stir in the oregano and season with kosher salt.
• Arrange four radicchio leaves in a clover pattern on each of four plates.
• Spoon the beans over the radicchio, dividing them evenly, and drizzle them with the sauce left in the skillet.
• Cut the sausages in half at an angle and place the two pieces of each sausage side by side on each plate.
• Top with a dollop of Garlic Mayonnaise, if you are using it, and drizzle the sausage and beans with the high-quality olive oil.

ROASTED GREEN BEANS AND RADICCHIO WITH GARLIC

Steps:

• Position 2 racks in center of oven; preheat to 450°F. Divide green beans and garlic between 2 heavy large rimmed baking sheets, spreading in single layer. Drizzle with olive oil; sprinkle with salt and crushed red pepper. Roast until green beans begin to brown, about 15 minutes. Divide radicchio and vinegar between sheets; toss. Continue roasting until vegetables are tender and browned in spots, about 10 minutes. Season to taste with salt and pepper.