EASY WHITE BEANS
Here's a fast and easy white beans recipe: just 5 minutes in a skillet and they're full of flavor! Use this trick for cooked or canned beans.
Provided by Sonja Overhiser
Categories Main Dish
Time 5m
Number Of Ingredients 7
Steps:
- Drain and rinse the beans.
- Heat the butter or olive oil over medium-low heat in a small skillet. Add the beans and seasoning. Heat until just warm, about 2 minutes.
Nutrition Facts : Calories 201 calories, Sugar 1.5 g, Sodium 60.8 mg, Fat 7.3 g, SaturatedFat 3.6 g, Carbohydrate 25.5 g, Fiber 7.5 g, Protein 9.1 g, Cholesterol 15.3 mg
CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
CHEESY WHITE BEAN-TOMATO BAKE
For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, beans, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams
TUESDAY NIGHT WHITE BEANS
Although the name of this recipe says it's for Tuesdays, I generally make this recipe on Fridays, when Catholic practise says flesh meat is verboten. It's got a wonderful flavour, and works well with a Mexican dish any day of the week. The recipe calls for Great Northern or Navy beans, but I prefer Goya Small White Beans. Different beans for different folks, I suppose. (I got this recipe from Anne Byrn's "Dinner Doctor" book. I don't think she's Catholic, because the large amount of cassaroles seems to say that she's Lutheran. =D)
Provided by John J. OSullivan
Categories Onions
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic, stirring, and cook until soft, three munites.
- Add the bay leaf, beans, and broth. Season the beans with salt and pepper to taste.
- Stir the beans, then cook them, uncovered, until they are heated through and the liquid reduces a bit, 4 to 5 minutes.
- Remove and discard the bay leaf and serve.
Nutrition Facts : Calories 213.6, Fat 7.7, SaturatedFat 1.2, Sodium 34.3, Carbohydrate 27.9, Fiber 5.8, Sugar 2.1, Protein 10.1
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