BRAISED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
- Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
- Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.
HARISSA-BRAISED CHICKPEAS WITH FETA
Steps:
- In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
- Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
- When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.
BRAISED CHICKPEAS WITH SQUASH
Girl Meets Farm host Molly Yeh celebrates Rosh Hashanah with a vegetarian dish inspired by braised brisket.
Provided by Molly Yeh
Categories side-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350˚. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it's time to move it to the oven.)
- Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it's reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir.
- Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy!
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
OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
- Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
- Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
- Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
INSTANT POT TOMATO-BRAISED CHICKPEAS WITH TAHINI
Perfumed with cinnamon, cumin and turmeric, and drizzled with a creamy, garlicky tahini sauce, these tomato-braised chickpeas make for a complex, satisfying meatless meal, especially when served with warm flatbread for dipping into the sauce. If you are starting with soaked and drained chickpeas, reduce the water to about 1 1/2 cups - just enough to cover them - then cook on high pressure for 13 minutes instead of 35.
Provided by Melissa Clark
Categories dinner, beans, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Using the sauté function set on medium, heat oil in the pressure cooker pot. Add the sliced onions and 1/4 teaspoon of salt, and cook, stirring frequently, until the onions are lightly golden brown, 10 to 12 minutes.
- Stir in garlic and cook until fragrant, about 1 minute. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. (If using diced tomatoes, just add them to the pot.) Stir in cinnamon stick and bay leaf, scraping any browned bits from the bottom of the pot, and simmer until sauce has thickened slightly, 2 to 3 minutes.
- Stir in chickpeas, cumin, turmeric, remaining 2 teaspoons salt and 4 cups water. (The water should cover the chickpeas by about an inch; if not, add a little more water.) Cover and cook at high pressure for 35 minutes. Let the pressure release naturally for at least 20 minutes. Release any remaining pressure.
- While the chickpeas cook, make the tahini sauce: Combine lemon juice, garlic and salt in a mixing bowl. Whisk in tahini, then whisk in oil, a few drops at a time, until emulsified. Whisk in enough ice water to make a thin, pourable sauce. Taste and add more lemon juice, if needed.
- Stir chopped cilantro into braised chickpeas and taste, adding more salt, if you'd like. To serve, garnish bowlfuls with a big drizzle of tahini sauce and more cilantro.
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GREEK GREEN BEANS (FASOLAKIA) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (48)Category EntreeCuisine GreekTotal Time 1 hr
- In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
- Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
- Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
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From everydaydishes.com
Servings 6Total Time 33 minsEstimated Reading Time 2 minsCalories 240 per serving
- Heat oil in a Dutch oven over medium heat. Add bacon and sauté about 5 minutes, stirring often, until crispy. Add sliced onion and cook 3 minutes until softened, then add garlic and red pepper flakes and cook 1 minute more. Toss in the green beans and stir to combine.
- Turn heat to high and add chicken stock. Bring to a boil, reduce heat to medium and cover pot. Cook beans for 6 minutes then remove lid and add chickpeas. Season with salt and pepper, cover pot, and cook 3 minutes more until chickpeas are heated through and beans are tender.
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