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.
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.
TRUFFLED WHITE BEANS
Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for truffle oil recipes.
Provided by Lennie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note: if you're buying metric, you want the 540 mL can of beans; you're aiming for about 2 cups of beans.
- In a medium saucepan over medium heat, cook diced bacon until crisp (it will take about 10 minutes or so).
- With a slotted spoon, remove bacon to drain on paper towels, but leave bacon fat in pan; raise heat to medium high.
- Add shallots and saute for one minute.
- Now add beans, thyme and lemon juice; stir.
- Cook until beans are warmed through, anywhere from two to four minutes.
- Return bacon to pan and season with salt and pepper.
- Stir in olive oil and truffle oil and remove from heat.
- Arrange spinach evenly over four plates and spoon warm bean mixture on top.
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.
TRUFFLED WILD MUSHROOMS OVER WHIPPED WHITE BEANS
The truffle oil transforms the dish to WONDERFUL! Can substitute brown mushrooms for the wild mushrooms. From the Vegetarian Times.
Provided by gailanng
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon olive oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic, and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover, and keep warm.
- Heat remaining 1 teaspoon olive oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper and stir in parsley.
- Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 teaspoon truffle oil and serve.
Nutrition Facts : Calories 241, Fat 4, SaturatedFat 0.7, Sodium 641.9, Carbohydrate 38.5, Fiber 13, Sugar 7.1, Protein 15.2
WHITE BEANS PLAKI
A delicious Turkish dish that has turned many a bean-hater into a bean-lover in my house. Serve as part of a Turkish meze or with meat such as a nice steak, in place of potatoes.
Provided by Sackville
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy bottomed saucepan.
- Lightly brown the onion and garlic.
- Add the tomato, carrot, potato and celery.
- Stir and saute for 3-4 minutes.
- Add the stock and simmer for 10 minutes.
- Add the beans, salt, pepper and lemon juice.
- Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone.
- Remove from the heat.
- Stir in the parsley and serve.
Nutrition Facts : Calories 356.7, Fat 15, SaturatedFat 2.2, Cholesterol 1.8, Sodium 645.8, Carbohydrate 45.5, Fiber 9.9, Sugar 3.6, Protein 11.9
WHITE TRUFFLE CHIPS
A V-slicer- sold at some supermarkets and most cookware stores-makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
- Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
- Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.
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