Whipped White Beans Food

WHIPPED WHITE BEANS

Whipped White Beans image

This is a recipes I've had for years but never made until a few months ago. DH really liked this dish with breaded pork chops and gravy. The texture resembles soft mashed potatoes. Cook time assumes canned beans.

Provided by Dustbunni

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1/2 cup onion, minced very fine
2 cloves garlic, minced fine
4 cups cooked white beans, drained,canned ok
1/2 cup milk
1/2 cup milk, another (if needed)
salt and pepper

Steps:

Saute garlic and onions in butter on low heat.
Add beans until heated through.
Remove from heat and add 1/2 cup of milk.
Whip with electric mixer until desired consistancy is reached.
About 4 minutes.
Add more milk if needed.
Salt and pepper to taste.

WHITE BEANS AND ROSEMARY CROSTINI

White Beans and Rosemary Crostini image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, plus more for drizzling
4 ounces pancetta, diced
3 sprigs fresh rosemary, leaves removed
2 cloves garlic, peeled and thickly sliced
Two 15-ounce cans cannellini beans, drained and rinsed
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
Baguette, sliced

Steps:

Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

TRUFFLED WILD MUSHROOMS OVER WHIPPED WHITE BEANS

Truffled Wild Mushrooms over Whipped White Beans image

The truffle oil transforms the dish to WONDERFUL! Can substitute brown mushrooms for the wild mushrooms. From the Vegetarian Times.

Provided by gailanng

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup low sodium vegetable broth
2 garlic cloves, minced (2 teaspoons)
2 teaspoons chopped fresh thyme
1 lb wild mushroom, halved (wipe clean with damp cloth if necessary)
1/4 cup chopped fresh parsley
2 teaspoons truffle oil

Steps:

Heat 1 teaspoon olive oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic, and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover, and keep warm.
Heat remaining 1 teaspoon olive oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 teaspoon truffle oil and serve.

Nutrition Facts : Calories 241, Fat 4, SaturatedFat 0.7, Sodium 641.9, Carbohydrate 38.5, Fiber 13, Sugar 7.1, Protein 15.2

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