White Beans Plaki Recipe 81969 Food

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

GIGANTES PLAKI

Steps:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

WHITE BEANS PLAKI

Steps:

• Heat the olive oil in a heavy bottomed saucepan.
• Lightly brown the onion and garlic.
• Add the tomato, carrot, potato and celery.
• Stir and saute for 3-4 minutes.
• Add the stock and simmer for 10 minutes.
• Add the beans, salt, pepper and lemon juice.
• Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone.
• Remove from the heat.
• Stir in the parsley and serve.

WHITE BEANS PLAKI RECIPE #81969

Steps:

• 1. Heat the olive oil in a heavy bottomed saucepan. 2. Lightly brown the onion and garlic. 3. Add the tomato, carrot, potato and celery. 4. Stir and saute for 3-4 minutes. 5. Add the stock and simmer for 10 minutes. 6. Add the beans, salt, pepper and lemon juice. 7. Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone. 8. Remove from the heat. 9. Stir in the parsley and serve.

BRAISED WHITE BEANS

Steps:

• Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
• Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
• Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.

GREEN BEANS PLAKI

Steps:

• Clean the beans and cut in half. Juice the lemon. Chop the onions and parsley; reserve 1/2 cup parsley for garnish.
• Heat the oil in a large saucepan.
• Layer the beans, onions, breadcrumbs,lemon juice, salt, pepper and herbs in the pan ending with a layer of beans.
• Add the hot water and cook over a low heat for 30 minutes or until beans are tender.
• Garnish with reserved parsley and cool.

BEANS PLAKI

Steps:

• Place beans in a pot and cover with water. Bring to a boil.
• Simmer covered 2 to 3 hours, until just tender. Drain.
• Heat oil in a saucepan, add onion, and cook until translucent.
• Add garlic, tomato sauce, celery, carrot, bay leaf, oregano, sugar, salt, and pepper.
• Simmer 5 minutes. (If sauce is too thick, add a little water.).
• Add beans to sauce and simmer covered about 20 minutes or until tender.
• Serve hot or cold with a cruet of wine vinegar.