White Bean Veggie Saute Recipes

Steps:

• In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.

Steps:

• Drain beans, reserving 2 tablespoons liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. Add 1 tablespoon reserved liquid. If mixture is too dry, add the other.
• Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve with Roasted Tomato Sauce.

Steps:

• In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Steps:

• Warm olive oil in non-stick skillet until it pops when you put a drop of water into it over Medium-High heat.
• Add squash, yellow onion, and garlic to pan.
• Sauté until lightly browned.
• Add red & yellow tomatoes, mushrooms, and white beans, heat until beans are warmed through.
• I served this as a side dish with Recipe #218227 (Lemon Caper Chicken). The flavors blended perfectly.