WHITE BEAN PURéE WITH SUN-DRIED TOMATOES
Categories Condiment/Spread Bean Tomato Appetizer Rosemary Spring Bon Appétit
Yield Makes 4 cups
Number Of Ingredients 16
Steps:
- Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
- Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
- Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
- Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.
GRILLED FLATBREAD WITH GARLIC RUBBED FILLET OF BEEF, WHITE BEAN PUREE AND SUN-DRIED TOMATO CHUTNEY
Provided by Bobby Flay
Categories appetizer
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Combine beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the grill to high. Grill on both sides for 3 to 4 minutes, for medium-rare. Let rest for 5 to 10 minutes and then slice thinly.
- Puree the beans, garlic, olive oil, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper, to taste.
- Mix together the tomatoes, olive oil, vinegar, honey, and parsley, and season with salt and pepper, to taste. Heat grill to high. Flatten flatbread dough and gently press into a large rectangle and throw on grill. Grill on 1 side until golden, about 2 minutes. Remove from grill, turn over, and spread each flatbread with a thin layer of White Bean Puree, sliced beef, roasted shallots, and Tomato Chutney. Return to grill, close cover and cook for 2 minutes. Serve immediately.
- Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
- Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL
Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute 1 (15-ounce) can of white cannelloni beans, drained, with a bit of the bean liquid reserved.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
- For the bruschetta topping:
- Preheat a grill or stove-top grill pan.
- Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
- While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
- With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
- When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
- Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.
WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES
I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it.
Provided by Babs in Toyland
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in enough water to cover by 3 inches.
- Heat oil in a large heavy soup pot over medium heat.
- Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
- Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
- Add beans and 7 cups stock.
- Increase heat and bring to boil.
- Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
- (Can be made one day ahead and cover and refrigerate at this point).
- Bring to a simmer before continuing.
- Add pasta and tomatoes to soup.
- Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
- Add parsley.
- Taste and adjust seasonings with salt.
- Discard bay leaves.
- Ladle soup into bowls.
- Serve, passing cheese seperately.
CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES
If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor
Provided by TishT
Categories Beans
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except tomatoes and olives in slow cooker.
- Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
- Stir in tomatoes and olives.
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- Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
- Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
- Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
- Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.
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