White Beans With Olive Oil Food

WHITE BEANS WITH CELERY

Steps:

• Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches. Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour. Do not let the beans boil hard or they'll fall apart before they're cooked through.
• Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic. Stir together for a minute, until the garlic is fragrant, and remove from the heat.
• Preheat the oven to 350 degrees. Drain the beans over a bowl. Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste. Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil. Cover the dish tightly with foil, and place in the oven. Bake one hour, or until the beans are soft and creamy.
• Uncover the beans, stir, and add salt and pepper to taste. Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper. Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.

CLAUDIA LAMASCOLO

Steps:

• Add the beans, garlic, spices you're using, any additions you like, olive oil and parsley into the food processor and pulse to the desired way you prefer your dips.
• I like mine smooth and added a few beans on the top.
• Season this to taste, add the salt, pepper and cayenne pepper or red pepper flakes (if using) as desired in flavor.
• Serve warmed for 30 seconds in the microwave for best results or baked at 400 degrees with shredded cheeses.
• Drizzle top with more olive oil before serving.
• Serve with Tuscan Garlic Bread, Stick Vegetables, Pita Points or Crackers or Tortilla Chips.
• Store any leftovers in the refrigerator and warm 20 to 30 seconds in the microwave for best results and flavors.

WHITE BEAN AND OLIVE DIP

Steps:

• Toast pine nuts in a skillet over medium heat, shaking skillet once, until golden brown, 2 to 3 minutes. Let cool, and chop coarsely. Toast cumin seeds in the same skillet over medium heat until fragrant, 1 to 2 minutes.
• Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.

PUREED WHITE BEANS WITH ROAST GARLIC AND OLIVE OIL

Steps:

• Preheat oven to 350 degrees. Cut off the top of the head of the garlic and pull away any loose papery skin. Put the garlic on a piece of foil and sprinkle it with two tablespoons olive oil and wrap it up. Bake it for one hour, or until the cloves are tender.
• Meanwhile, simmer the beans in water to cover for about one hour, or until they are tender. Halfway through cooking time, season them with salt and pepper.
• Put the beans in a food processor. Squeeze six cloves of garlic out of their skins and add them, along with the olive oil (reserve the rest of the garlic for using in salad dressings or on vegetables like baked tomatoes). Process the beans until they are smooth, adding more oil if needed. Correct seasoning and add more garlic if it seems needed. Stir in the thyme leaves and serve in a bowl garnished with sprigs of thyme.

WHITE BEANS WITH OLIVE OIL

Steps:

• In a medium saucepan over medium heat, combine all the ingredients except the parsley.
• Gently heat until bubbling.
• Season to taste with salt and freshly ground black pepper.
• Stir in the parsley.

EASY WHITE BEANS

Steps:

• Drain and rinse the beans.
• Heat the butter or olive oil over medium-low heat in a small skillet. Add the beans and seasoning. Heat until just warm, about 2 minutes.

WHITE BEANS WITH GARLIC

Steps:

• If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
• Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
• If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.).

WHITE BEAN SALAD WITH GREEN OLIVES

Steps:

• Drain, rinse and drain white beans. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
• Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.

WHITE BEANS WITH ROSEMARY AND GARLIC

Steps:

• Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
• Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
• In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
• Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
• Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
• Variation
• Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.

WHITE BEANS WITH SAGE AND OLIVE OIL

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
• Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
• Using slotted spoon, transfer beans to bowl. Top with more oil.

TUSCAN WHITE BEANS WITH OLIVE OIL

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 BEANS WITH SAGE AND OLIVE OIL

Steps:

• Add beans, garlic, sage, and a couple good pinches fresh cracked pepper to a small saucepan. Bring to simmer, reduce heat, and very gently simmer for 15 minutes.
• Drain beans and transfer to serving bowl. Gently add toss in olive oil. Season with salt and pepper to taste. Serve warm or cooled. Yields: 4 servings.