RED BEAN AND WALNUT SPREAD
At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spreads the dip out on plastic wrap, tops with herbs, pomegranate molasses and pomegranate seeds, and rolls the whole thing up. She then serves it in slices. Here we make the dip plain, spread it on Wasa Lite crackers, and use the herbs and pomegranate seeds on top.
Provided by Tara Parker-Pope
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
- Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
- Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
- Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
- Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
- Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED RED PEPPER AND WALNUT SPREAD
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Food Processor Appetizer Picnic Quick & Easy Walnut Bell Pepper Healthy Breadcrumbs Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
- With motor running, add oil in a slow stream, blending until incorporated.
MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams
RED BEAN-TAHINI SPREAD
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
- Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
- If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
- In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
- Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
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