CRUSHED WHITE BEAN BRUSCHETTA WITH WHITE TRUFFLE OIL
Steps:
- In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes.
- Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
- Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling.
TUSCAN WHITE BEANS WITH OLIVE OIL
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans.
- Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled.
TRUFFLED WHITE BEANS
Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for truffle oil recipes.
Provided by Lennie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note: if you're buying metric, you want the 540 mL can of beans; you're aiming for about 2 cups of beans.
- In a medium saucepan over medium heat, cook diced bacon until crisp (it will take about 10 minutes or so).
- With a slotted spoon, remove bacon to drain on paper towels, but leave bacon fat in pan; raise heat to medium high.
- Add shallots and saute for one minute.
- Now add beans, thyme and lemon juice; stir.
- Cook until beans are warmed through, anywhere from two to four minutes.
- Return bacon to pan and season with salt and pepper.
- Stir in olive oil and truffle oil and remove from heat.
- Arrange spinach evenly over four plates and spoon warm bean mixture on top.
MASHED WHITE BEANS
Steps:
- Wash beans. Put in large pot with water.
- Peel garlic and chop cloves in half. Peel onion and chop in half. Add both to pot.
- Bring beans to boil, then simmer, covered, until well cooked, at least 90 minutes.
- Remove beans, onion and garlic from pot, saving liquid.
- On high heat, cook liquid until reduced in half, almost to a glaze.
- Mix beans, liquid and butter in food processor and puree.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 14 milligrams, Sugar 3 grams, TransFat 0 grams
HARICOT BEAN & TRUFFLE MASH
Give your mash a bit of texture with humble haricot beans and a hint of luxury with an optional splash of truffle oil
Provided by James Martin
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Boil the potatoes in salted water until tender, about 15 mins. Drain, replace the lid on the pan, then shake to break the potatoes up a bit. Add the beans, cream, butter and 2 tbsp truffle oil, then mash together well. Season liberally with salt, pepper and a good pinch of grated nutmeg, and drizzle with the remaining truffle oil.
Nutrition Facts : Calories 432 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.14 milligram of sodium
WHITE-BEAN PUREE WITH WHITE TRUFFLES
Provided by Nancy Harmon Jenkins
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cover the beans with water, and soak overnight. Or use the quick- soaking method: Cover the beans with water, bring to a boil, and boil 2 minutes. Remove from the heat, and set aside for 1 hour.
- Drain the beans and discard the soaking water. Place the beans, onion, sage, garlic and oil in soup kettle. Add fresh water to cover. Bring to a boil, lower the heat, and cook, covered, at a bare simmer until the beans are very soft, 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and as the beans absorb the liquid, add more water, little by little. The beans should always be covered by liquid but never swimming in it.
- If fresh sage is used, remove the sprigs and discard. Place the beans and liquid in a food processor, and process until very smooth. If using fresh white truffle, scrape half into the puree, and continue processing until well blended. Serve the puree immediately, with the remaining truffle shaved over the surface. If using truffle paste, puree the entire amount with the beans just before serving.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 3 grams
MASHED WHITE BEANS
Take familiar techniques, like mashing, and apply them in new ways for this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
- Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
- Mash beans, leaving some whole. Season with salt and pepper.
Nutrition Facts : Calories 223 g, Fat 4 g, Fiber 10 g, Protein 14 g
CREAMY WHITE BEANS WITH HERB OIL
Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.
Provided by Colu Henry
Categories dinner, lunch, quick, weekday, weeknight, beans, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
- Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
- Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
- Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams
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