White Beans In Sherry Bread Crumb Gravy Food

CREAMY BRAISED WHITE BEANS

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
• Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
• Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
• If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

HOMEMADE GREEN BEAN CASSEROLE

Steps:

• Make the onions: In a medium bowl, combine the onions with the flour, bread crumbs and salt, and toss to coat the onion pieces.
• In a heavy skillet with high sides, pour enough oil to reach 1/2-inch up the side. Heat over medium-high until the oil is hot - a drop of water should sizzle and sputter when flicked into the oil.
• Add the onions in batches, taking care not to overcrowd them. Fry until golden-brown (they don't have to be deep brown, as they'll continue cooking in the oven), about 5 to 6 minutes, then use a slotted spoon or a pair of tongs to transfer to paper towels. Sprinkle lightly with salt. Repeat until you've fried all of the onions.
• Butter a shallow 4-quart baking dish and heat the oven to 400 degrees.
• Blanch the green beans: Bring a large pot of water to a boil with an ice bath nearby. When boiling, salt the water generously, add the green beans, and cook for 4 to 5 minutes, until slightly tender and bright green. Immediately transfer beans to the ice bath. When beans are chilled, drain and set aside.
• Pour water out of the pot, wipe dry and return to the stovetop. Over medium-high heat, melt 3 tablespoons butter. When melted, add the red-pepper flakes and thyme, and stir until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they start to brown significantly, 8 to 10 minutes. Add 1 teaspoon salt and sliced garlic and stir until fragrant, another 1 to 2 minutes.
• Sprinkle the flour all over and stir to coat the mushrooms. Gradually add the stock and milk, and bring to a simmer, stirring all the while. Turn the heat down to medium and continue to stir until the sauce is thick and creamy and coats the back of a spoon, 6 to 8 minutes. Remove from heat. Add nutmeg, black pepper, vinegar and Worcestershire, if using. Taste for salt, pepper and acidity.
• Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.

WHITE BEANS IN SHERRY-BREAD CRUMB GRAVY

Steps:

• Preheat a large pan over medium-high heat and add the oil. Sauté the onion in the oil for 7 to 10 minutes, until lightly caramelized. Add the garlic and cook until fragrant, about 15 seconds. Add the bread crumbs and toss to coat the onions.
• Now let the bread crumbs toast, tossing occasionally, for about 2 minutes, or until they are a few shades darker.
• Add the sherry and mix so that the bread crumbs absorb the sherry. Cook for about 1 minute.
• Add the thyme, salt, black pepper, and broth. Mix well, cover the pan, and turn the heat up to a boil. Once boiling, uncover the pan, lower the heat, and let the gravy simmer, bubble, and reduce. Once it's thickened to a gravy consistency, add the white beans and heat through. Add the lemon juice and taste for seasoning. Serve hot.

WHITE BEAN BURGERS

Steps:

• Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
• In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

WHITE BEANS WITH GARLIC CRUMB CRUST

Steps:

• I just flavoured this with a bit of salt, but if you had fresh basil, that’d be good, too.
• the recipe called for one bay leaf and some thyme, but I don’t have any around.
• heat oil in a sauce pan, add onions and garlic.
• add balsamic (and if you’ve got some leftover red wine, toss that in there, too), zucchini and pepper, cook until softened.
• add tomatoes, lower heat and simmer 20 min.
• heat oven to 350 F, and grease a baking dish.
• combine the beans with the tomato mixture and pour into the pan.
• mix together crust ingredients and sprinkle overtop.
• bake 30 min.

RUSTIC WHITE BEAN AND MUSHROOM CASSEROLE

Steps:

• Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes.
• Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally.
• About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans.
• Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.
• Turn off the heat and season the beans with the remaining salt and pepper.
• Preheat oven to 350.
• Make the sage bread crumbs: Melt the margarine in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat.
• Pour the beans into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the beans are bubbling.