CREAMY WHITE BEANS WITH HERB OIL
Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.
Provided by Colu Henry
Categories dinner, lunch, quick, weekday, weeknight, beans, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
- Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
- Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams
BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO
These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They're nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce. Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose. For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan. The whole experience is quite rich, so serve these with some lightly cooked leafy greens.
Provided by Yotam Ottolenghi
Categories dinner, lunch, beans, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
- While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
- Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
- Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.
LEMON AND PARSLEY BUTTER BEANS
Make and share this Lemon and Parsley Butter Beans recipe from Food.com.
Provided by English_Rose
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final minute, then stir in the beans to heat through.
- Add the lemon zest and juice. Stir in the parsley and serve.
Nutrition Facts : Calories 193.7, Fat 4.1, SaturatedFat 0.6, Sodium 506.5, Carbohydrate 32, Fiber 8.4, Sugar 2, Protein 8.9
GREEN BEANS WITH PARSLEY AND GARLIC
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
- In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 4 g, Protein 2 g
ORECCHIETTE WITH BUTTER BEANS, PARSLEY, CHILLI & LEMON
Make this simple pasta dish using whatever you've got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer
Provided by Samuel Goldsmith
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
- Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
- Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.
Nutrition Facts : Calories 422 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.02 milligram of sodium
HOT BUTTER BEAN SALAD WITH LEMON
A quick, healthy side dish you can make with storecupboard ingredients
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, then soften the garlic for 1 min. Tip in the beans and briefly warm in the garlicky oil. Turn off the heat, then stir in the lemon zest and juice, the parsley and some seasoning. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.31 milligram of sodium
GREEN BEANS WITH PECANS, LEMON AND PARSLEY
Provided by Michael McLaughlin
Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Lemon Pecan Green Bean Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
CARROTS IN LEMON-PARSLEY BUTTER
THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
GREEN BEANS WITH PECANS, LEMON AND PARSLEY
Make and share this Green Beans With Pecans, Lemon and Parsley recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
- Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes.
- Add beans; toss to heat through, about 5 minutes.
- Mix in lemon zest; cook 1 minute.
- Mix in parsley. Season with salt and pepper. Transfer to bowl.
Nutrition Facts : Calories 170.9, Fat 14.7, SaturatedFat 5.2, Cholesterol 19.1, Sodium 59.4, Carbohydrate 9.9, Fiber 5, Sugar 2.1, Protein 3.2
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