Fagiolini In Umido Braised Beans Recipes
BRAISED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
- Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
- Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.
GREEN BEANS BRAISED WITH TOMATOES AND BASIL
Categories Herb Tomato Vegetable Side Braise Low/No Sugar Wheat/Gluten-Free Basil Green Bean Summer Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
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FAGIOLINI IN UMIDO RECIPE (ROMAN BEANS, UMIDO AND …
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- Preheat oven to 240°C. For umido, toss tomato and thyme in 2 tsp olive oil on an oven tray, season with salt and roast until soft (15-25 minutes). When cool enough to touch, pinch off skins and place on an oven tray lined with baking paper, reserving tomato flesh. Reduce oven to 100°C and cook skins until dehydrated into a crunchy garnish full of tomato flavour (optional; 3-4 hours). Meanwhile, heat remaining olive oil in a large saucepan over lowmedium heat. Add onion and garlic and cook, stirring occasionally, until very soft but not browned (10-15 minutes). Deglaze pan with wine, scraping base of pan, then add oregano, smoked paprika, fennel seeds, bay leaf, and reserved tomato flesh. Reduce heat to low and cook, stirring regularly to avoid catching, until reduced by half (10-20 minutes).
- Increase oven to 150°C. Roast blanched almonds, turning occasionally, until light golden (10-15 minutes). Soak bread in 125ml water (5-6 minutes), then squeeze out excess water, transfer to a food processor with almonds and garlic and blend to a coarse paste. Increase speed and slowly add 200ml water, blending until smooth, then with the motor running, add vegetable oil, until mixture thickens slightly. Season to taste with lemon juice and salt.
- Preheat a barbecue or char-grill pan to high heat and grill the beans, turning occasionally, until charred (2-3 minutes). Toss beans in a bowl with umido. Spread almond purée on a platter and top with beans, tomato skins and toasted almonds.
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- In a medium saute pan or cast iron pan drizzle in olive oil, bring to a medium heat then toss in onions and 1/2 of the green onion. Saute for about 1-2 minutes.
- Add in garlic and beans and stir, then season with salt, pepper, paprika and a sprinkle of some of the fresh chopped parsley. Taste and season more if needed.
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