BUTTER BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
BUTTER BEAN SALAD
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
WARM THREE-BEAN SALAD
This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.
TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD
This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.
Provided by Chef Kate
Categories Chicken
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using dry beans, rinse beans and place in bowl.
- Cover with three inches of water; leave to soak overnight or at least eight hours.
- Drain beans.
- Place in large saucepan, coverered with three inches of water.
- Do NOT salt.
- Allow to simmer one to two hours till soft (older beans take longer).
- Drain.
- If using canned beans, empty beans into colander and rinse well with warm water.
- Place chicken in baking dish large enough to accomodate all the pieces.
- A 12" x 9" pan should be adequate.
- Roughly chop five (or more if you love it) cloves of garlic.
- Sprinkle chopped garlic with coarse salt.
- Mash garlic and salt into a paste.
- Rub paste onto chicken pieces; sprinkle with ground pepper.
- Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
- Pour mixture over chicken, cover chicken and chill up to three hours.
- If you like, you can turn it in the marinade once or twice--not a critical step.
- Preheat oven to 350°F Place drained cannellini in a large skillet.
- Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
- Uncover chicken and bake 35-40 minutes, basting occasionally.
- Remove from oven.
- Preheat broiler.
- Broil chicken till golden brown--3-5 minutes.
- When the chicken is almost done, gently warm the beans till heated through.
- Ladle beans onto serving platter.
- Top with chicken and juices from pan.
- Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.
HOT BUTTER BEAN SALAD WITH LEMON
A quick, healthy side dish you can make with storecupboard ingredients
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, then soften the garlic for 1 min. Tip in the beans and briefly warm in the garlicky oil. Turn off the heat, then stir in the lemon zest and juice, the parsley and some seasoning. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.31 milligram of sodium
WARM CHICKEN LIVER AND BACON SALAD
Make and share this Warm Chicken Liver and Bacon Salad recipe from Food.com.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
- Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
- Use a slotted spoon to remove them from the pan and set aside.
- Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
- Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
- Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.
Nutrition Facts : Calories 1193.9, Fat 81.9, SaturatedFat 35.9, Cholesterol 493.1, Sodium 1143.3, Carbohydrate 70.2, Fiber 22.3, Sugar 3.5, Protein 45.9
CHICKEN WITH SPANISH-STYLE BUTTER BEANS
Stuck for lunchbox inspiration? Try this healthy chicken and butterbean salad, which will fill you up for the afternoon and deliver four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch
Time 5m
Number Of Ingredients 10
Steps:
- Squeeze the garlic out of the skins and whisk together with the oil, lemon zest, juice, smoked paprika and some seasoning in a large bowl. Add the butter beans, peppers, tomatoes and rocket, and give everything a good mix. Divide between lunchboxes. Top with the chicken on one side and crumble over the feta.
Nutrition Facts : Calories 429 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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LEMON & BUTTER CHICKEN WITH WARM GREEN BEAN SALAD
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Reviews 3Estimated Reading Time 4 minsServings 2Total Time 35 mins
- Heat oven to 350 degrees. Put two 12-inch square pieces of aluminum foil on a baking sheet and turn up the edges to make bowl shapes to contain the ingredients.
- Put a chicken breast half in the middle of each piece of foil and top them with the garlic, butter and parsley. Squeeze the lemon juice over and season with a twist of pepper.
- Fold the foil loosely over the chicken, then seal the tops to form airtight packages. Roast the chicken packages 20 minutes, or until the chicken is cooked through and tender.
- Toward the end of the cooking time, put the beans in a steamer, cover with a lid and steam about 5 minutes until just tender. Immediately rinse them under cold running water to set the color.
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