PRESSURE COOKER GARLICKY BEANS WITH BROCCOLI RABE
This white bean dish isn't shy when it comes to garlic. It's used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it's a satisfying and comforting dish with a garlicky kick. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, lunch, beans, cookbook exclusive, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In the pressure cooker, combine the beans, 7 cups of water, the 4 smashed garlic cloves, 2 tablespoons of the oil, and 2 teaspoons of the salt. Tie the rosemary, bay leaf, and carrot together with kitchen twine, and then drop the bundle into the pressure cooker. Cover, and cook on high pressure for 25 minutes. Allow the pressure to release naturally. If the beans aren't done, cook on high pressure for another 5 minutes, then manually release the pressure.
- While the beans are cooking, heat 1/2 cup oil in a large skillet over medium-low heat. Stir in the sliced garlic and a pinch of salt, and sauté until the garlic is just starting to turn golden, 2 to 3 minutes. Transfer the garlic oil to a small bowl and reserve for the garnish.
- Return the skillet to the stove, raise the heat to medium-high, and add the remaining 2 tablespoons oil. Stir in the onion and cook until golden, about 5 minutes. Raise the heat to high and stir in the broccoli rabe, remaining 1/2 teaspoon salt, and the red pepper flakes, tossing to coat with the oil. Add 1/2 cup of water to the skillet, and cook until the water has been absorbed and the broccoli rabe is softened and browned, about 10 minutes (drizzle in more oil as necessary to prevent sticking).
- To serve, remove the herb bundle from the bean pot and then drain the beans, reserving the liquid if you like (use it like stock). Place the beans in a shallow bowl or on a platter. Drizzle the beans with the garlic oil, and top with the broccoli rabe.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 21 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 357 milligrams, Sugar 2 grams
BROCCOLI RAAB AND WHITE BEAN CRESCENTS
Provided by Vegetarian Times Editors
Categories Appetizers & Snacks
Yield 24
Number Of Ingredients 8
Steps:
- 1. Place broccoli raab in food processor, and pulse until finely chopped. Heat oil in nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute. Add broccoli raab, and sauté 5 minutes, or until tender. Stir in balsamic vinegar and sugar, and season with salt. Remove from heat, and stir in beans and sun-dried tomatoes. Cool. 2. Preheat oven to 375°F, and line baking sheet with parchment paper. Roll out 1 sheet puff pastry to 12-inch square on floured work surface. Cut out rounds using 3½-inch cutter. Spoon 1 Tbs. broccoli raab mixture in center of each round, and brush edges with water. 3. Press edges together and press down with fork tines to seal. Transfer crescents to prepared baking sheet. Repeat with scraps and remaining dough. Bake 20 minutes (25 minutes for frozen crescents).
Nutrition Facts : Calories 126 calories
BROCCOLI RABE WITH WHITE BEANS AND FRESH RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in large pan over medium heat. Add garlic and diced red peppers. Cook until soft. Add broccoli rabe and stir until wilted. Combine with drained beans, chicken stock, white wine and red pepper flakes. Cook ravioli according to package directions. Meanwhile, in a large pot of boiling water cook ravioli until soft. Drain and serve pasta with sauce and Parmesan cheese.
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
WHITE BEANS AND CHARRED BROCCOLI WITH PARMESAN
Provided by Alison Roman
Categories Bean Side Parmesan Lemon Broccoli Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2"; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
- Preheat oven to 450°F. Toss broccoli with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15 to 20 minutes. Let cool.
- Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and 1/4 cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.
BROCCOLI RAAB AND WHITE BEAN CRESCENTS
Vegetarian Times recipe we loved. "Make these crescents ahead of time and freeze them for party ease." *If you use Pepperidge Farm brand puff pastry it will make this recipe vegan.
Provided by EmilyStrikesAgain
Categories Beans
Time 35m
Yield 24 crescents
Number Of Ingredients 8
Steps:
- Place broccoli raab in food processor, and pulse until finely chopped. Heat oil in a nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute. Add broccoli raab, and saute 5 minutes, or until tender. Stir in balsamic vinegar and sugar, and season with salt. Remove from heat, and stir in beans and sun-dried tomatoes. Cool.
- Preheat oven to 375'* and line baking sheet with parchment paper. Roll out 1 sheet puff pastry to 12-inch square on floured work surface. Cut out rounds using 3 1/2 inch cutter. Spoon 1 tablespoons broccoli raab mixture into center of each round, and brush edges with water. Press edges together and press down with fork tines to seal. Transfer crescents to prepared baking sheet. Repeat with scraps and remaining dough. Bake 20 minutes (25 minutes for frozen crescents if you have frozen ahead).
Nutrition Facts : Calories 140, Fat 8, SaturatedFat 2, Sodium 54.3, Carbohydrate 14.1, Fiber 1.5, Sugar 0.4, Protein 3.3
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