MARINATED WHITE BEANS
To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
- Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
WHITE BEAN AND VEGETABLE SOUP
A delicious hearty soup packed with good-for-you vegetables and beans.
Provided by Marilena Leavitt
Categories Mediterranean Soup
Time 1h45m
Yield 6-8
Number Of Ingredients 19
Steps:
- Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
- The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
- Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
- While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
- Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
- Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
WHITE BEANS AND VEGETABLES
This recipe for Iranian Pilaki is from "Extending the Table". I haven't made it yet but am submitting it for the Zaar World Tour 3. Cook time includes soaking time for dried beans.
Provided by luvinlif2k
Categories One Dish Meal
Time 11h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and sort dried beans and place in a large soup pot.
- Add water and soak overnight(or use package directions for quick method).
- After soaking (do not drain) add salt and bring to a boil.
- Reduce heat, cover and simmer 1-1 1/2 hours, until nearly tender.
- Add remaining ingredients.
- Return to a boil.
- Cover and simmer 45 minutes, stirring occasionally to prevent sticking.
- Serve with fresh, warm bread.
- NOTE: Leftovers from this dish can be served cold on lettuce leaves for a salad. Garnish with lemon slices and tomato wedges.
Nutrition Facts :
WHITE BEANS WITH VEGETABLES
Translated from "Atrévete a Cocinar con Karlos Arguiñano". Note: Spring onions are much bigger in size in Spain than in the US. I saw them in an American grocery store once labeled "knobby onions". They're about the size of a small onion, available year-round, and depending on the season they can be either extremely acidic or suitable enough to sprinkle raw on a salad. Though they look young and tender with verdant shoots and glowing white bulbs, they still make my eyes water to chop. You might want to use several (4-6) North American green onions, or just use a an ordinary white onion. Also, only the white part of the spring onion is used. The recipe says just to use "un bote en conserva" of beans (a can or jar cooked), and the jar of beans in my fridge is net weight 570g so that's what I put.
Provided by Valeria
Categories Beans
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and dice spring onion. Clean the leek and chop into fine disks.
- Cut the zucchini in half lengthwise and slice, making "half moons".
- In a large frying pan, heat olive oil, add all vegetables (except beans), cover and cook on medium heat for 8 minutes.
- Open jar/can of beans and add to frying pan. Add also tomato sauce and one pinch of salt. Stir gently until heated through and serve.
Nutrition Facts : Calories 614.3, Fat 28.1, SaturatedFat 4, Sodium 108.5, Carbohydrate 72.1, Fiber 15.4, Sugar 3.4, Protein 22.3
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45 WHITE BEAN RECIPES FOR SOUPS, SALADS, STEWS, AND MORE
From epicurious.com
- Marinated Mixed Beans. A white beans recipe can be as simple as this: Soak a shallot (or onion) in vinegar, mix whatever herbs you have with oil, combine it all with the white beans to avoid oxidation, and keep in the fridge for several days.
- Shrimp with Herby White Beans and Tomatoes. This one-pot meal of shrimp (frozen work well!) and white beans is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula or spinach at the end; for more garlic, pair it with garlic toast.
- Slow-Cooker White Chicken Chili. For easy, hands-off dinner prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker.
- Slow-Cooked Pork Shoulder with Braised White Beans. Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.
- Clams in White Bean Sauce. Any type of medium white beans work for this one-pot dinner. Just make sure to enjoy it with a side of country-style bread for soaking up the lemony, herb-packed sauce.
- Toasted Spelt Soup with Escarole and White Beans. This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.
- Navy Bean and Escarole Stew With Feta and Olives. Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.
- Roasted Chicken Thighs with White Beans, Lemon, and Capers. Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.
- Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans. Balsamic-marinated steak cooks over the broccolini and white beans in this sheet-pan dinner, flavoring them with its tasty juices.
- Skillet Bruschetta with Beans and Greens. This is the perfect weeknight veggie-heavy white beans recipe. Top with a fried egg to add a little richness. Get This Recipe.
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