White Beans Plaki Recipe 81969 Recipes

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

WHITE BEANS PLAKI

Steps:

• Heat the olive oil in a heavy bottomed saucepan.
• Lightly brown the onion and garlic.
• Add the tomato, carrot, potato and celery.
• Stir and saute for 3-4 minutes.
• Add the stock and simmer for 10 minutes.
• Add the beans, salt, pepper and lemon juice.
• Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone.
• Remove from the heat.
• Stir in the parsley and serve.

WHITE BEANS PLAKI RECIPE #81969

Steps:

• 1. Heat the olive oil in a heavy bottomed saucepan. 2. Lightly brown the onion and garlic. 3. Add the tomato, carrot, potato and celery. 4. Stir and saute for 3-4 minutes. 5. Add the stock and simmer for 10 minutes. 6. Add the beans, salt, pepper and lemon juice. 7. Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone. 8. Remove from the heat. 9. Stir in the parsley and serve.

GIGANTES PLAKI

Steps:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.