White Bean Rotini Food

WHITE BEAN ROTINI

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
• Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
• Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

QUICK FIX CROSTINI WITH WHITE BEANS

Steps:

• In a bowl, mash white beans with the back of a fork or a potato masher until partially pureed. Add garlic and cumin and mix well. Season, to taste, with salt and black pepper. Serve white bean puree on melba toast, garnish with basil.

WHITE BEAN CROSTINI

Steps:

• In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

TUSCAN WHITE BEAN CROSTINI

Steps:

• Combine beans, bell pepper and onion in large bowl.
• Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
• Pour over bean mixture; toss to coat.
• Cover; refrigerate 2 hours or overnight.
• Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
• Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
• Remove; cool completely.
• Top each toasted bread slice with about 3 T. bean mixture.

WHITE BEAN-PROSCIUTTO CROSTINI

Steps:

• Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.

ROTINI AND BLACK BEAN SALAD

Steps:

• Cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside.
• To make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms.
• Put the pasta in a large mixing/serving bowl.
• Add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine.
• Pour the dressing over the pasta mixture and toss gently again to coat.
• Cover and refrigerate for at least 1 hour but up to 24 hours.
• Right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice.
• Sprinkle the avocado over the salad and serve.

ROTINI AND BLACK BEAN SALAD

Steps:

• Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.