white bean recipes?
- foxy fairy Apr 4, 2007 08:34 PM
I just cooked up a *huge* pot and I would like a variety of ideas to use them up.
Tonight I served them -- deliciously-- with some roasted garlic, fresh parsley, good white balsamic and olive oil. I'm also planning to make bruschetta with some more roasted garlic and maybe sundried tomatos, but I know I'll still have a bunch left.
I'd like to do something creative with these in a tortilla - ideas? with some fresh tomatos?
Baked with ricotta?
You could make white bean burrltos with spinach, cheese, or mushrooms. Then freeze them and microwave when your ready to eat....or use them in a salad, I do this with pinto beans, cabbage, cilanrto, tomato, olive, avocado, salsa, and chicken, or leave the chicken out.
White beans go exceptionally well with cumin. Add some garlic and cilantro, pulled or grilled chicken, and you've got an excellent burrito/enchilada/whatever. If you're not into chicken, skip it and add jack cheese. Mmmm.
This is a staple for me. I cook it often, it is very easy, it is hearty, it freezes well, and people love it.
WHITE BEANS AND SAUSAGE -
1 package of great northern white beans
1/2 pound chopped (or sliced) mushrooms
1 pound smoked sausage (I use turkey sausage), sliced
3 cloves garlic, minced
1 onion, chopped
fresh sage and rosemary (lots)
salt and pepper
- Soak beans overnight in CHICKEN BROTH
- drain and rinse. Cover by at least 1/2 inch again with chicken broth and start to boil.
- In the meantime, Saute sliced sausage, onion and garlic in skillet. Cook over medium high heat until sausage is browned. Pour into pot with beans.
- Bring it all to a boil, then turn heat down to simmer. As it simmers, skim the froth off the top.
- Grind at least 5 leaves of sage to a paste in a mortar and pestle. (You can also chop it finely) Add sage and lots of fresh rosemary to the pot. Simmer all afternoon, stirring and tasting. Use as much salt, pepper, garlic, sage and rosemary as desired. After an hour, add the sliced mushrooms.
- Cook to desired consistency. Some like more of a stew. I like to have a little more broth than that, to serve beans in bowl with crusty bread for dipping. You can always add more broth and seasoning if need be.
re: Tom P
I am wondering is there a brand of white beans preferred to another? I often buy them but have noticed that some get creamier than others, and wondered about the brand? I always cook the beans in a crockpot alll day, after a good soak the night before. Not really a problem just this texture thing and I wish I had remembered to note the brand of the beans. But they were also smaller than normal.
I like these in a salad with canned albacore, red fresh peppers, a little olive oil and lemon, and onion. Really moistens the dish.
There are also soups, but you might need to adapt them to already-cooked beans. I like white bean and fennel.
I love to have them with chorizo sausage. Roughly chop the sausage, saute in a good-sized pot to render fat, remove sausage. Use fat to saute onions and garlic, maybe a chopped carrot. Add thyme and some paprika if you like. Add some cubed potato and stock or water to cover. Simmer until potatoes are about 3/4 done, then add beans (assuming beans are already cooked). When potatoes are soft and falling apart, add the chorizo back to the pot, heat through, and then serve with some nice crusty bread, or by itself. Goes well with some hearty greens.
mmmm, one of my favorites! you can make a super-easy and tasty white bean spread/dip...just mash some beans (fork works fine, they can be chunky), add some good olive oil, salt, crushed red pepper, garlic if you like, fresh herbs if you have them, and (here's the secret ingredient) some of the marinade from a jar of marinated artichoke hearts. the creaminess of white beans really lends itself to this sort of preparation. I usually serve it with slices of baguette, sliced veggies, and/or pita.
i agree with tom p, they're great with sausage. i usually will add greens, like escarole, to that. this can be rounded out even further with pasta, like orrechiettte. also very good in cream of tomato soup. if you want burrito stuff, cook some chicken with chipolte, stir in the beans. put on a tortilla with shredded jack cheese, avocado, lettuce and tomatoes.
i usually make a batch, divide it up and freeze the portions, before i get tired of them.
That's the one I made! :) It was quite good but I think where it calls for stock, I'd use some concentrated stock for a little more flavor, or next time I make it I'll start with bacon or something to give it a little more punch. It was definitely worth making though. I'd probably add more fennel too, as those are really tasty.
I made a great recipe from allrecipes that is white beans, a can of tomatoes and a jar of chopped artichokes with a sprinkle of lemon zest, sage and S&P. Put a pork loin on top, poked with a few slivers of garlic, sprinkled with S&P and sage. bake for about 35 minutes... yum!
Here's a great salad recipe using white beans, either canned or cooked up yourself. It's delicious, healthy and sooooo easy:
Tonno, Fagioli e Cipolla
(Tuna, White Beans and Onions)
4 cups cannelloni beans
2 tuna steaks, lightly grilled or pan seared
1 medium red onion, coarsely chopped
1 pint of cherry tomatoes, halved
12 pitted calamata olives
3 TB. red wine vinegar
6 TB. olive oil
1-2 cloves of garlic, minced or pressed in a garlic press
Salt and pepper to taste
Place the beans on a large platter. Break the tuna into chunks and place on top of the beans. Scatter the onions and tomatoes on top. Scatter olives all around the platter.
In a small bowl, combine wine vinegar, olive oil, garlic, salt and pepper. Drizzle over the tuna-bean platter.
This is a really great salad from cooking light and the beans add a bit of substance. I served it with a mustard maple salmon but any type of meat would go well.
Argula, white bean, and red pepper salad
3 cups torn arugula leaves
1/2 cup chopped bottled roasted red bell peppers
1/3 cup vertically sliced red onion
1 (16-ounce) can navy beans, rinsed and drained
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
To prepare salad, combine first 4 ingredients in a large bowl.
To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad, tossing to coat.
Yield: 4 servings (serving size: 1 cup)