WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
PROVENCAL VEGETABLE SOUP
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
- Pistou:
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
- Yield: 1 cup
4-HOUR LAMB
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
- Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
- After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
WHITE BEANS PROVENCAL BY INA GARTEN
Steps:
- Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock. In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
INA GARTEN'S BRAISED 4-HOUR LAMB & PROVENCAL FRENCH BEANS RECIPE - (3.8/5)
Provided by Foodiewife
Number Of Ingredients 24
Steps:
- Preheat the oven to 300°F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.) After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce. Note: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot. Beans: Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes*, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock. Note: I found that I needed to cook the beans for 1 1/2 hours, because they were a little too firm for my own personal liking. Adjust cooking time to your own personal taste. In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley. Tasting note: I was thinking the beans didn't have much flavor, until I added the Parmesan cheese. Wow, that made a big difference!
More about "white beans provencal by ina garten recipes"
BAREFOOT CONTESSA | TUSCAN WHITE BEAN …
Web 1 pound dried white cannellini beans (for canned beans, see note) Good olive oil 4 ounces pancetta, ¼-inch diced (see note) 2 cups …
From barefootcontessa.com
From barefootcontessa.com
- First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).
See details
BAREFOOT CONTESSA | TUSCAN WHITE BEANS
Web 1 pound dried white cannellini beans ¼ cup good olive oil 4 cups chopped fennel, stalks, fronds, and core removed (2 large) 2 cups …
From barefootcontessa.com
From barefootcontessa.com
- The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.
- The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.
- Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and sauté for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Drain the beans and add them to the vegetables. Add the chicken stock, sage, rosemary, salt, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the Pecorino, season to taste, and serve hot.
See details
INA GARTEN'S BRAISED 4-HOUR LAMB & PROVENCAL …
Web Add white wine to deglaze all that tasty brown stuff. Ina adds water, but I added homemade chicken stock, into the Dutch oven.. Now, add the herbs, garlic and onion...add the lamb and cover. Place into a …
From en.petitchef.com
From en.petitchef.com
See details
INA GARTEN'S TUSCAN WHITE BEAN SOUP IS …
Web Dec 7, 2022 Combine those beans with a variety of sauteed veggies, a bit of pancetta or bacon, herbs and chicken stock. Simmer low and slow, ladle into bowls, then top with Parmesan and a drizzle of olive …
From eatingwell.com
From eatingwell.com
See details
WHITE BEANS PROVENCAL RECIPE - CLEAN
Web White Beans Provencal Recipe 1. Saute in light olive oil in large heavy pot: 2 cups each – Chopped White Onion, Sliced Carrots, Sliced Celery 2. Add and cook for 1-2 minutes: 1 T. Chopped …
From cleandezign.com
From cleandezign.com
See details
WHITE BEAN PROVENCAL | GREAT NORTHERN BEANS
Web Aug 15, 2018 White Bean Provencal Ingredients 1 24-oz. jar Randall Beans Great Northern Beans, drained and rinsed 3 Tbsp. extra-virgin olive oil 2 cloves garlic, minced 1 cup chopped onion 1 …
From randallbeans.com
From randallbeans.com
See details
PROVENçAL CHICKEN WITH TOMATOES AND WHITE BEANS …
Web Instructions. Heat a large skillet over medium-high heat and add the olive oil. Add the chicken (in batches if needed) and season well with salt and pepper. Saute the chicken about 8 minutes per side. …
From myimperfectkitchen.com
From myimperfectkitchen.com
See details
BAREFOOT CONTESSA | BAREFOOT CONTESSA FOOLPROOF
Web Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will …
From barefootcontessa.com
From barefootcontessa.com
See details
TENDER AND FLAVORFUL BRAISED 4-HOUR LAMB AND …
Web Oct 6, 2010 Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and …
From afeastfortheeyes.net
From afeastfortheeyes.net
See details
RAINBOW VEGGIE WRAPS RECIPE - FOOD NETWORK KITCHEN
Web Stir together the grated beets and lemon juice in a medium bowl and season with salt and pepper. Lay the wraps flat on a clean surface. Spread 2 tablespoons baba ganoush in …
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
See details
INA GARTEN'S CREAMY SAUSAGE PASTA RECIPE IS SO GOOD I MAKE IT AT …
Web Mar 24, 2023 Instructions. Heat oil in a large saucepan over medium-high heat. Add fennel and onion and cook, stirring often, until softened, about 5 minutes. Add sausage, and …
From allrecipes.com
From allrecipes.com
See details
INA GARTEN WHITE BEAN SOUP - ALEX BECKER MARKETING
Web May 27, 2022 Apr 23, 2022 · Instructions. In a large pot or Dutch oven, combine the soaked beans, ham bone (or pork hocks), water, onion, garlic, bay leaves, 1 teaspoon …
From alexbecker.org
From alexbecker.org
See details
15-MINUTE GARLIC PARMESAN WHITE BEANS RECIPE - THE …
Web Feb 4, 2022 So start with 1 ½ cups of dry beans and add them to a medium to large bowl. Cover with water (there should be about 3 inches of water above the beans). Let them …
From themediterraneandish.com
From themediterraneandish.com
See details
INA GARTEN BEAN RECIPES - FOODGURUUSA.COM
Web 10 Best Ina Garten Baked Beans Recipes Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup …
From foodguruusa.com
From foodguruusa.com
See details
WHITE BEAN SOUP WITH PROVENCAL HERBS - THE SPRUCE EATS
Web Dec 26, 2021 Cover the beans with 1-inch of water and soak them overnight, or bring them to a rapid boil, cover and set aside for 1 hour. Drain the beans, place them in a large …
From thespruceeats.com
From thespruceeats.com
See details
WHITE BEAN RAGOUT - ONCE UPON A CHEF
Web Instructions. Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and …
From onceuponachef.com
From onceuponachef.com
See details
10 BEST WHITE BEANS BAREFOOT CONTESSA RECIPES | YUMMLY
Web Mar 9, 2023 basil, cloves, white beans, carrot, olive oil, onion, heavy whipping cream and 6 more Winter White Chili Pork white beans, diced green chiles, chili powder, corn, …
From yummly.com
From yummly.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love