Tuscan White Beans W Red Onion Salami Recipes

TUSCAN WHITE BEANS W/ RED ONION & SALAMI

From the book The Italian Country Table by Lynne Rossetto Kasper. This is a wonderful recipe for any time of year. Serve it as part of a buffet, a light lunch or dinner. It also travles well for a picnic. Leftovers can be pureed or mashed with some more olive oil to top bruschetta or dip with veggies. The book (and I) suggest a light Chianti to go with this. The recipe calls for Cacciatora salami, which is wonderful if you can get it, its my favorite, but any small, hard salami will do. The actual recipe calls for 1/2 or 2.5 oz salami. I've never measured, I use what I like. You can also use a can of olive oil packed tuna, drained and you have another classic salad. For the beans the book says "They're called corona, bianco di Spagna or bianco grande in Italian and soisson in French...An american organic pinto bean makes and excellent replacement." I have used great northern as well. A good vidalia onion is a great sub for the red and I have also used green... Cooking times are just a guess. Have fun and enjoy!

Provided by Ilysse

Categories One Dish Meal

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Tuscan White Beans W/ Red Onion & Salami image

Steps:

Rince beans and place in a bowl with very hot tap water. Soak for 1 hour.
Drain and place in a 4 quart saucepan. Add fresh water to cover by 2 inches, the crushed garlic, and the sage. Cook until the beans are tender but not falling apart. 45 min to an hour. (I've had good luck doing beans in a crock pot).
Drain and toss the beans with the vinegar and the minced garlic. Season to taste with salt and pepper. Let cool but do not refrigerate.
Fold in onion and salami. Do not refrigerate unless you are holding them for more than 6 hours.
Just before serving sprinkle with a few spoonfulls of good, robust, oil. Taste to get your seasoning right and serve at room temeperature.

Nutrition Facts : Calories 105.1, Fat 0.6, SaturatedFat 0.2, Sodium 4.8, Carbohydrate 20.1, Fiber 4.9, Sugar 0.5, Protein 6

Ingredients

1 lb white beans
water
4 large garlic cloves, crushed
1 garlic clove, minced
1/2 cup fresh sage, tightly packed
1/2 cup white wine vinegar or 1/2 cup red wine vinegar
salt and pepper
1/2 medium red onion, cut into thin slivers
1 small dry salami, dice
extra virgin olive oil

TUSCAN WHITE BEANS RECIPE BY TASTY

Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

Tuscan White Beans Recipe by Tasty image

Steps:

In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
Garnish with fresh basil and serve.
Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams

Ingredients

olive oil, to taste
½ large yellow onion, diced
1 cup mushroom, diced
½ cup sun-dried tomato, drained
3 cloves garlic, minced
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained
15 oz fire-roasted tomato, 1 can
15 oz artichoke heart, 1 can, drained
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
salt, to taste
pepper, to taste
fresh basil, thinly sliced, for garnish

TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES

Provided by Sara Foster

Categories Salad Bean Olive Tomato Spinach Summer Healthy

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes image

Steps:

1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.

Ingredients

1 1/2 cups dried navy beans, rinsed and picked over
1/4 cup olive oil
1 yellow onion, finely chopped
4 cups firmly packed spinach, washed, drained, and stems removed
1/2 cup chopped sun-dried tomatoes
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup pitted black olives, such as kalamata or niçoise
Italian Vinaigrette
Salt and freshly ground black pepper to taste

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TUSCAN BEANS - AN AUTHENTIC ITALIAN RECIPE FOR THE NOVICE COOK

WEB Last updated: November 8, 2021. This recipe for authentic Tuscan beans is perfect for someone new to cooking, as it requires few ingredients or techniques but has vibrant flavor.
From honestandtruly.com
5/5 (4)
Total Time 55 mins
Category Side Dish
Calories 246 per serving

Heat a pan on the stove on medium heat. Once hot, add a tablespoonof olive oil. Add onion and sage, and saute until it has just softened and turned translucent but before it starts to brown.
Add cannelloni beans and half the can liquid, then add half a can of water. Add remaining olive oil, along with pepper. Mince your garlic, and add.
Bring to a simmer and let it cook down for about 45 minutes until the sauce has thickened. Before serving, fish out sage leaves. Add salt or pepper, as needed. Drizzle a bit of extra olive oil over the beans just before serving.

Tuscan White Beans W Red Onion Salami Recipes

TUSCAN WHITE BEANS W/ RED ONION & SALAMI

TUSCAN WHITE BEANS RECIPE BY TASTY

Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil

TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES

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