What to Do with over cooking white beans
I don't know why I buy dried canellini beans. Usually the skins are leather, this time they surprised me by turning to mush. I should stick to navy beans. Never fail me.
Any recipes for very soft beans? My top idea is putting it on toast then tuna as some sort of crostini. I have an enormous pot of soup in the fridge right now, so I don,tended soup recipes.
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hotoynoodle
Oct 29, 2012 11:21 AM
cook some pasta and reserve some cooking water. puree the beans. heat the beans with some olive oil. add enough pasta cooking water to thin the beans to sauce consistency and use as a sauce for pasta. yeah, it's a carb-fest, but very good. :)
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PuttingUpWithKara
Oct 29, 2012 11:13 AM
I make a rosemary white bean soup that is excellent! I usually end up mashing most of the beans because I like the texture and body of the soup better that way.
3-4 C precooked white beans (or more, til you like the texture)
1 onion, finely chopped
3 cloves garlic, minced
6 c water
2 bay leaves
2 sprigs of fresh rosemary, finely minced4 T sour cream or creme fraiche
In a large pot, combine beans, onion, garlic, water, bay, and half the rosemary. Bring to a boil, then turn heat down to a simmer and cook until onion is soft (they tend to disappear) and everything is "happy." (about one hour) Skim and discard any foam that appears.
Salt and pepper to taste. Stir in the rest of the rosemary.
When beans are irrevocably tender, remove bay leaves and mash about 3/4 of them. The soup will have some whole beans, but mostly not. Add the sour cream right before serving, or use as a garnish.
Never one to be without meat, my husband likes diced fried pancetta in his portion.
This is best served with crusty bread, fruit, and cheese. It's simplicity is what makes it shine.
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now i'm out of bread. i should have prepped dough earlier, now i don't want to because i may not be able to bake it.
i'm going to have to buy bread at the store....... i'm filled with shame.
the soup that the beans were originally cooked for seems pretty awful too. i liked the idea because it was supposed to be a fall minestra/minestrone/minestroni (my knowledge of the italian language is embarrasing, even by american standards) which SEEMED like a good idea. The ingredients should have raised more red flags. VERY cabbage heavy and it has chunks of winter squash. . . . It seemed like such a good idea because normally minestra/minestrone/minestroni recipes call for vegetables that aren't in season at the same time, so how could they be so emblematic of cooking from the "orto"? I think the lady writing the recipe saw the same flaw and tried to fix it, but what looks like a good idea on paper leaves me with a monster pot of cabbage nastiness.
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re: j8715
Green Cabbage, or Savoy Cabbage can be a great addition to vegetable inspired soups....but the one word that does not work for me in your description is *chunks*, I find small or fine dice works much better so the different vegetables can find their way together into the same spoonful.
When I suggested soup, my thought was for you to mash half or all of the beans...which creates a creamier texture. For *Minestrone*, I would also suggest the inclusion of tomatoes.....or tomato paste.
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Similar to crostini but different, Food & WIne this month has a white bean pizza recipe -- although on their website I could only find this one from 2010 -- looks good, though!
http://www.foodandwine.com/recipes/wh... -
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Mash them with olive oil and fresh rosemary. Spread on Italian bread that has been toasted and rubbed with cut garlic. Drizzle with olive oil, s& p.
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re: escondido123
I just had the same thing happen with more than a pound of dried canelliini beans! I made half of the beans into hummus using the proportions in Ottolenghi's "Jerusalem" , sprinkled with some pomegranate seeds. I may never use garbanzos for hummus again. Anyway, I froze the remaining half flat in a zip lock bag, ready to be turned into more hummus.
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Could you make them into a dip? I have made some with lemon, lots of black pepper, marjoram, and extra virgin olive oil as needed to achieve the texture you want. Then I have it with carrot sticks, sliced bell peppers, celery, wedges of pita, pretzels, etc. I even like it with cucumber, but that might be a textural miss for some people.
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weezieduzzit
Oct 28, 2012 05:23 PM
How about a hummus style dip?
This looks pretty great to me:
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