French White Beans Recipes

Steps:

• Place beans in large bowl. Add enough water to cover by 2 inches. Let soak overnight, at least 10 hours.
• Drain beans. Mix beans and remaining ingredients except bell peppers in 3 1/2- to 4-quart slow cooker.
• Cover and cook on high heat setting 3 hours 30 minutes to 5 hours or until beans are tender.
• Stir bell peppers into beans in cooker.

Steps:

• Place beans in a large bowl and cover with water by about 2 inches. Soak overnight. Drain.
• Mix beans with remaining ingredients, except red bell pepper ,in a crockpot.
• Cover and cook on high 3 1/2 - 5 hours or until tender. Stir red bell pepper into beans.
• I always start checking these after 3 1/2 hours.

Steps:

• Sort through beans, picking out any extraneous materials. Cover beans with hot water and soak overnight. Rinse and drain beans and place in a 4-quart pot.
• Add chicken broth, shallots, bay leaf, thyme, parsley and carrots.
• Cover and bring to a boil; then reduce heat and simmer for 2 1/2 hours or until beans have a creamy texture when bitten; stir occasionally.
• Discard parsley and salt to taste.
• Prep time does not include over night soak.

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.

Steps:

• Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
• Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
• Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
• Transfer the cooked vegetables into a 6-quart slow cooker.
• Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
• Cover and cook on LOW for 8 hours.
• Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

Steps:

• In a large saucepan, heat the oil over moderate heat.
• Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
• Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
• Add the cannellini and simmer 3 minutes longer until heated through.
• Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
• Ladle the soup into bowls and garnish each one with a dollop of the pesto.