PASTA WITH CREAMY WHITE BEANS
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
- Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
- Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
WHITE BEANS WITH SQUID AND BROKEN NOODLES
Provided by Mark Bittman
Categories easy, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil, and salt it. Meanwhile, put half the olive oil in a medium saucepan over medium heat. A minute later, add the beans and their liquid. Bring to a boil, stirring, and add squid, along with some salt and pepper. Reduce heat to a simmer, and continue to cook, stirring occasionally.
- When water boils, cook the noodles until they are barely tender, about 5 minutes. Drain, and add them to the simmering beans. Cook, stirring occasionally, until the squid and noodles are tender, adding a little liquid if necessary. (Do not add liquid prematurely -- the squid will produce a lot on its own.)
- When just about done, add garlic. Cook it just long enough to take the edge off its rawness. Spoon the mixture into 4 dishes, garnishing with parsley and sprinkling with remaining olive oil.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 17 grams, Fiber 14 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1095 milligrams, Sugar 2 grams, TransFat 0 grams
WHITE BEANS WITH SQUID AND BROKEN NOODLES
Steps:
- * 1. Bring a medium pot of water to a boil, and salt it. Meanwhile, put half the olive oil in a medium saucepan over medium heat. A minute later, add the beans and their liquid. Bring to a boil, stirring, and add squid, along with some salt and pepper. Reduce heat to a simmer, and continue to cook, stirring occasionally. * 2. When water boils, cook the noodles until they are barely tender, about 5 minutes. Drain, and add them to the simmering beans. Cook, stirring occasionally, until the squid and noodles are tender, adding a little liquid if necessary. (Do not add liquid prematurely -- the squid will produce a lot on its own.) * 3. When just about done, add garlic. Cook it just long enough to take the edge off its rawness. Spoon the mixture into 4 dishes, garnishing with parsley and sprinkling with remaining olive oil.
SQUID & PINTO BEAN STEW WITH GARLIC TOASTS
Slow cook squid with paprika, tomato and pinto beans for a robust one-pot meal filled with tender shellfish. Serve with garlic bread on the side
Provided by Good Food team
Categories Main course
Time 1h55m
Number Of Ingredients 15
Steps:
- Drain the pinto beans, rinse in water and put in a large saucepan. Add the halved onion, whole carrot and halved celery sticks, then cover with water and add the bay leaf. Bring to the boil, skim off any scum, turn down the heat and simmer until totally tender, for around 1 hr. When done, drain, discarding the bay leaf and cooked veg. Put the beans to one side until ready to use.
- Meanwhile, heat a flameproof casserole dish with 2 tbsp oil. Toss in the remaining onion, carrot, celery and the chopped garlic. Fry gently for 15 mins until the vegetables are tender. Stir through the squid, tomato purée and thyme sprig. Cook for a min or two, then pour over the passata and chicken stock. Bring to the boil, turn down the heat, pop on the lid and simmer for 45 mins, stirring occasionally. Take off the lid and cook down for 30 mins.
- Heat oven to 220C/200C fan/gas 7. Stir the beans into the squid and cook until the squid is totally tender and the sauce has thickened. Meanwhile, put the bread on a baking sheet. Mix the remaining oil with paprika and seasoning, then drizzle over the bread and put it in the oven, cooking for a few mins each side until golden and crisp. Rub the oil side with the whole garlic clove. Scatter parsley over the stew and serve with the garlic toasts and some wilted greens, if you like.
Nutrition Facts : Calories 525 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 20 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.2 milligram of sodium
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