BRAISED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
- Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
- Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.
BRAISED WHITE BEANS
A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 2h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 247 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.15 milligram of sodium
CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Categories Bon Appétit Pork Bean Spinach Braise Sage Garlic White Wine Wine Dinner Wheat/Gluten-Free Winter
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pork:
- Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.
- Let pork sit at room temperature 1 hour. This will help it cook evenly.
- Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15-20 minutes. Transfer pork to a large plate.
- Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar. Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2-3 hours.
- Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2"-3" pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.
- Beans:
- Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1 1/2" and bring to a simmer over medium heat, skimming foam from surface as needed. Reduce heat so that liquid is at a very gentle simmer; cook until beans are almost tender but still slightly starchy in the centers (you want them to be about 75 percent cooked), 35-45 minutes. Preheat oven to 300°F while the beans are still cooking.
- Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil. Transfer to oven and bake without disturbing beans (you want a film to form on the surface) until tender, 15-25 minutes. Finishing the beans in the oven ensures that they are evenly cooked and creamy. Turn off oven and leave beans inside to keep warm until ready to serve.
- Greens and assembly:
- Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
- Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.
- To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.
- Do Ahead
- Beans can be made 1 day ahead. Let cool in liquid; cover and chill. Reheat gently before serving.
INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH
Steps:
- Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
- Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
- Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
- Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).
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.
BRAISED WHITE BEANS AND LEEKS
Make and share this Braised White Beans and Leeks recipe from Food.com.
Provided by Brookelynne26
Categories Beans
Time P1DT4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans, uncovered, in a large bowl of cold water for at least 4 hours, or up to overnight. Drain and set aside.
- Arrange a rack in the lower third of your oven and preheat to 225°F.
- Trim the leeks discarding the tough green tops, halve vertically, and rinse in cold water, making sure to clean out any dirt trapped between the layers. Slice into thin half circles. In a Dutch oven or ovenproof casserole over medium heat, warm the olive oil. Add the celery, garlic, and leeks and cook until the vegetables are softened, 3-5 minutes.
- Add the beans, thyme, herbs de Provence, red pepper flakes to taste, 3/4 teaspoon salt, and a generous amount of black pepper. Stir in the vegetables broth and 1/2 cup water and bring the mixture back up to a gentle boil. Cover the pot with an ovenproof lid or cover tightly with foil. Place in the oven and cook, checking occasionally to make sure the pot is never dry, until the beans are soft throughout but not falling apart, 3 to 3 1/2 hours. If the pot seems dry, add water in 1/2 cup increments and stir once or twice. Taste and adjust the salt and pepper if necessary.
- Remove the pot from the oven and turn the temperature to 500°F Sprinkle the mozzarella and Parmesan on top of the bean mixture and put the pot back in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, 8-10 minutes. Serve hot.
Nutrition Facts : Calories 126.6, Fat 6.9, SaturatedFat 3.2, Cholesterol 16.6, Sodium 201.8, Carbohydrate 10.2, Fiber 2.4, Sugar 3.6, Protein 7.3
BRAISED FENNEL AND WHITE BEANS
Make and share this Braised Fennel and White Beans recipe from Food.com.
Provided by yogiclarebear
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy sauté pan over medium high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
- Add beans, stock, oregano, 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat.
- Garnish with additional oregano leaves to serve.
Nutrition Facts : Calories 268, Fat 10.9, SaturatedFat 3.1, Cholesterol 9.4, Sodium 704.6, Carbohydrate 33.9, Fiber 7.9, Sugar 2.2, Protein 10.6
JULES' BRAISED BEANS
I created this recipe after tasting some divine braised greens at a wonderful soul food restaurant in Kansas City. I wanted to recreate the flavor at home. This is recipe is wonderful with fresh greens or frozen or fresh green beans. Even picky eaters devour these with their slightly smoky, slightly sweet, slightly tangy flavor. My family gobbles them up! Try this recipe with 3 to 4 bunches of greens instead of green beans, too.
Provided by JulesDiner
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned, 7 to 10 minutes. Add onion; cook and stir until the onion is tender, 5 to 7 minutes.
- Stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. Pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. Add the green beans and toss to coat. Cover the pot and let the green beans simmer until tender, about 10 minutes more.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 12.8 g, Cholesterol 3.5 mg, Fat 6.1 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 305.7 mg, Sugar 4.9 g
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