White Or Pink Beans With Beet Greens And Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN



White or Pink Beans With Beet Greens and Parmesan image

If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/2 pound white or pink beans (1 1/8 cups), soaked in 1 quart water for 4 hours or overnight
6 cups water
A bouquet garni made with a bay leaf, a few sprigs each parsley and thyme, and 2 good-size Parmesan rinds
Salt to taste
1 generous bunch beet greens (about 3/4 pound), stemmed, washed well in 2 changes of water and coarsely chopped
Freshly ground pepper
Freshly grated Parmesan for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
  • Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams

BEET GREENS WITH WHITE BEANS



Beet Greens with White Beans image

Beet greens, with their dark green leaves and pungent, earthy flavor, are especially tasty with white beans. A nice alternative to beet greens is mustard greens, which are a little spicier.Other options are turnip greens and broccoli rabe. Start this dish a day ahead because the beans need to soak overnight.

Yield serves 6 to 8

Number Of Ingredients 10

2 cups dried white beans
2 tablespoons kosher salt, plus more to taste
2 bunches beet greens
1 red onion, cut into 1/8-inch dice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
Zest and juice of 1 orange
1 teaspoon white wine vinegar
1/2 cup olive oil
1/4 teaspoon cayenne pepper

Steps:

  • Soak the beans overnight in a pot filled with water to cover. Drain and set aside.
  • Bring 10 cups of water to a boil in a large pot over high heat. Stir in the soaked beans and salt. Reduce the heat to medium-low and cook for 45 minutes, or until the beans are soft. Drain and set aside.
  • Meanwhile, wash the beet greens very well by lifting them up and swishing them around in a large bowl of cold water. If any dirt remains in the bottom of the bowl, repeat this process once or twice until the bottom of the bowl is clean. Drain the greens in a colander.
  • Bring 1 cup of lightly salted water to a boil in a 4-quart saucepan over medium-high heat. Reduce the heat to a simmer, add the greens, and cook for 10 minutes, or until soft.
  • Drain the beet greens and run them briefly under cold water to cool. Drain very well and, using your hands, squeeze out any excess water. Chop the beet greens into 2-inch pieces.
  • Mix the beans, beet greens, red onion, garlic, thyme, orange zest, orange juice, vinegar, olive oil, cayenne pepper, and salt, to taste, in a large bowl until well combined. Allow the greens and beans to marinate for at least 1 hour before serving, so the flavors have a chance to marry.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN



Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories     dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

  • In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
  • Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  • Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
  • Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

PARMESAN-ROASTED GREEN BEANS



Parmesan-Roasted Green Beans image

This simple recipe for roasted green beans is very tasty and kid-friendly.

Provided by rachelbradley98

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
¾ pound fresh green beans, trimmed
sea salt and freshly ground black pepper to taste
1 pinch garlic powder, or to taste
3 tablespoons shredded Parmesan cheese, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
  • Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
  • Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 1.3 g

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS



Parmesan White Bean Soup With Hearty Greens image

Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
1 head garlic, halved crosswise
10 ounces Parmesan rinds, enclosed in cheesecloth or muslin
1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced
8 sprigs fresh thyme
1/2 teaspoon red-pepper flakes
1 pound hearty greens (such as escarole, kale, mustard greens or rapini), stemmed and torn into bite-size pieces
Kosher salt and black pepper
2 (15-ounce) cans white beans (such as Great Northern or cannellini) or chickpeas, drained and rinsed
Freshly grated Parmesan, for serving

Steps:

  • To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
  • To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
  • Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
  • Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
  • Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

More about "white or pink beans with beet greens and parmesan recipes"

CREAMY SKILLET WHITE BEANS WITH PARMESAN - FAMILYSTYLE FOOD
creamy-skillet-white-beans-with-parmesan-familystyle-food image

From familystylefood.com
5/5 (24)
Uploaded Jan 20, 2023
Category Vegetables
Published Jan 19, 2023
See details


WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN
Web Mar 18, 2013 1 large red onion, finely chopped. 2 to 4 garlic cloves (to taste), minced. 1/2 pound white or pink beans (1 1/8 cups), soaked in 1 …
From nytimes.com
Estimated Reading Time 3 mins
See details


WHITE BEAN PUREE WITH BEETS AND BEET GREENS - HEALTHYWOMEN
Web Dec 14, 2016 1 small onion, sliced. 1 large clove garlic, minced. 2 beets with greens, greens removed and sliced and beets diced (don't worry about removing the peel) 1 …
From healthywomen.org
See details


RECIPES FOR HEALTH: GREENS WITH BEANS - THE NEW YORK TIMES
Web Mar 22, 2013 By Tara Parker-Pope. March 22, 2013 12:51 pm. White or pink beans with beet greens and parmesan. Andrew Scrivani for The New York Times. Recipes for …
From archive.nytimes.com
See details


BEET GREENS NUTRITION: BENEFITS, HOW TO EAT, AND MORE - GREATIST
Web Jul 26, 2021 Here’s the nutrition in 1 cup of beet greens: Calories: 70 calories. Protein: 3 grams. Fat: 4 grams. Net carbs: 1 net carb (that’s 7 grams of carbs minus 6 grams of …
From greatist.com
See details


RECIPE: SAUTéED GREENS WITH WHITE BEANS AND GARLIC
Web Time 15 min. Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with …
From wholefoodsmarket.com
See details


PARMESAN WHITE BEANS - EATINGWELL
Web Sep 19, 2023 Ingredients. 1 tablespoon extra-virgin olive oil. ½ cup frozen mirepoix blend. 2 (15 ounce) cans no-salt-added white beans, rinsed. ½ teaspoon herbes de Provence. Juice of 1 lemon. ½ teaspoon salt. ½ …
From eatingwell.com
See details


BEET GREENS RECIPES - NYT COOKING
Web Browse and save the best beet greens recipes on New York Times Cooking. ... Bean. Rice, Grains, Pasta. Pasta. Noodles. Rice. Quinoa. Bread. Couscous. Occasions. ...
From cooking.nytimes.com
See details


BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Web Feb 16, 2021 Ingredients. ¼. cup olive oil. 1. small fennel bulb, trimmed, cored and small-diced. 1. small yellow onion, small-diced. 2. teaspoons minced fresh rosemary or thyme. …
From diningandcooking.com
See details


PINK BEANS WITH BEET GREENS &PARMESAN RECIPE - RECIPEZAZZ.COM
Web Oct 5, 2015 Step 1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes. Add the …
From recipezazz.com
See details


WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN
Web Jul 15, 2015 Ketogenic Diet. Japanese Food. Plant Based Diet. Wine Porn. Gardening. Chefs’ CollectionsRecipes. White or Pink Beans With Beet Greens and Parmesan. If …
From diningandcooking.com
See details


BRAISED WHITE BEANS AND GREENS WITH PARMESAN – RYDER SISTERS …
Web 1 tablespoon lemon juice. 3 tablespoons Parmesan cheese, plus more for serving. Directions. In a large deep skillet or Dutch oven, heat olive oil over medium. Add fennel, …
From rydersisters.recipes
See details


WHITE BEANS & GREENS WITH TURNIPS, PARMESAN - JERRY …
Web Feb 3, 2022 Ingredients. 3 tbsp unsalted butter, divided. ¼ cup panko breadcrumbs. 1 large turnip, medium dice. 8 cup braising greens (kale, collard & chard) 1 14-ounce can cannellini beans, drained & rinsed. 1 …
From jerryjamesstone.com
See details


SPICED CREAMY WHITE BEANS AND GREENS RECIPE | BON APPéTIT
Web Apr 19, 2022 1. large onion, finely chopped. 4. garlic cloves, thinly sliced. 1. large jalapeño, finely chopped. 1. 2” piece ginger, peeled, chopped. 1. tsp. Diamond Crystal …
From bonappetit.com
See details


BRAISED WHITE BEANS AND GREENS WITH PARMESAN - INCREDIBLE RECIPES
Web Preheat oven to 375°F. In a Dutch oven or other heavy, ovenproof pot, combine the beans, bay leaves, onion, garlic, crushed red pepper, salt, and black pepper. Add enough broth …
From incredible.recipes
See details


PARMESAN ROASTED GREEN BEANS | RECIPETIN EATS
Web Nov 21, 2018 Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green beans are tender crisp. You’ll love …
From recipetineats.com
See details


WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN RECIPE
Web Mar 20, 2013 - A great way to use up your Parmesan rinds. Mar 20, 2013 - A great way to use up your Parmesan rinds. Mar 20, 2013 - A great way to use up your Parmesan …
From pinterest.com
See details


WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN RECIPE
Web Explore. Food And Drink. Visit. Save. From. cooking.nytimes.com. White or Pink Beans With Beet Greens and Parmesan Recipe. If you use white beans for this savory dish, …
From pinterest.com
See details


Related Search