White Bean Sauce Recipes

Steps:

• Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.
• Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
• Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.

Steps:

• Mix all the ingredients in a blender.

Steps:

• Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

Steps:

• Cook pasta until al dente, while making sauce.
• Heat olive oil in frying pan, and add pepper flakes, cook 1 minute.
• Add onion, red pepper, celery, and garlic, and cook until soft.
• Increase heat and stir in tomato, beans, and black pepper.
• Add bean liquid or stock and parsley, heat until thickened.
• Take half of the bean mixture and blend well in food processor.
• Return to pan, and heat until thickened, about 5 minutes.
• Transfer pasta to large bowl and pour sauce on top.
• Sprinkle with grated cheese.
• Serve with garlic bread and tossed salad.

Steps:

• Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
• Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
• Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Steps:

• Heat olive oil in non-stick frying pan.
• Add garlic, onion, bell pepper, and celery and cook over medium heat until soft.
• Stir in white beans and add vegetable stock, half the parsley, the pepper flakes (if using) and salt and pepper to taste.
• Simmer until beans are quite soft.
• Coarsely mash half the beans with a fork.
• Cook spaghetti until al dente.
• Drain well.
• Transfer spaghetti and bean sauce to a large shallow bowl and mix well.
• Sprinkle the spaghetti with remaining parsley and serve at once with freshly grated cheese on top.