Warm Tuscan Bean Salad Recipes

Steps:

• In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.

Steps:

• Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
• Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
• In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Steps:

• The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
• Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
• Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Steps:

• If using dry beans, rinse beans and place in bowl.
• Cover with three inches of water; leave to soak overnight or at least eight hours.
• Drain beans.
• Place in large saucepan, coverered with three inches of water.
• Do NOT salt.
• Allow to simmer one to two hours till soft (older beans take longer).
• Drain.
• If using canned beans, empty beans into colander and rinse well with warm water.
• Place chicken in baking dish large enough to accomodate all the pieces.
• A 12" x 9" pan should be adequate.
• Roughly chop five (or more if you love it) cloves of garlic.
• Sprinkle chopped garlic with coarse salt.
• Mash garlic and salt into a paste.
• Rub paste onto chicken pieces; sprinkle with ground pepper.
• Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
• Pour mixture over chicken, cover chicken and chill up to three hours.
• If you like, you can turn it in the marinade once or twice--not a critical step.
• Preheat oven to 350°F Place drained cannellini in a large skillet.
• Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
• Uncover chicken and bake 35-40 minutes, basting occasionally.
• Remove from oven.
• Preheat broiler.
• Broil chicken till golden brown--3-5 minutes.
• When the chicken is almost done, gently warm the beans till heated through.
• Ladle beans onto serving platter.
• Top with chicken and juices from pan.
• Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.

Steps:

• Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
• Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
• Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
• Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

Steps:

• Soak the beans in water to cover overnight.
• Drain the beans and simmer in water to cover until tender (about 30 minutes).
• Combine the remaining ingredients and toss with the warm beans. Correct seasoning and add more olive oil if necessary. Serve at room temperature.