White Bean N Olive Toasts Food
TUSCAN WHITE BEANS WITH OLIVE OIL
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans.
- Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled.
WHITE BEAN-AVOCADO APPETIZER TOASTS
Entered for safekeeping, from 11/10/13 NY Times magazine. The measurements are rather loose, so why not sprinkle on some finely chopped red onion, as well?
Provided by KateL
Categories Spreads
Time 15m
Yield 10 toasts, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Rinse and drain 2 15-oz. cans cannellini beans. Puree with juice of 1 lemon, fresh parsley, 1 garlic clove, and 1 teaspoon salt.
- Make Toasts: Brush baguette slices with olive oil, season with salt and toast until golden and crisp.
- Spread white bean garlic dip on toasts.
- Top with sliced avocado, salt, pepper, and olive oil. If you can't control yourself, toss on some finely chopped red onion as well.
Nutrition Facts : Calories 401.7, Fat 5.3, SaturatedFat 1.1, Sodium 1011.2, Carbohydrate 72.5, Fiber 8.5, Sugar 4.5, Protein 17
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- Make sure to soak your beans overnight (or at least 4 hours), covered in room temperature water.
- Combine the beans in a large pot with enough water to cover by 2 inches. Add the onion, carrots, kombu, and bay leaves, turn the heat to medium-high, and bring the beans to a boil. Let then boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover, and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the beans, water, and aromatic vegetables in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.)
- Discard the onion, carrots, kombu, and bay leaves and strain the beans, reserving all of the cooking liquid.
- In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and sauté until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1 1/2 cups of the reserved cooking liquid, and the salt. Cook just until the beans are hot and the flavors have melded, 2 to 3 minutes. Stir in the pepper, taste, and add more salt if needed. (Here we added about 3/4 teaspoon extra salt until the flavor popped.)
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