CELERY WITH CREAMY WHITE BEANS
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus. Taste and adjust seasoning.
- Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
- To serve, stand the celery stalks upright in the dip. (Choose a container that's small enough with high sides to allow the celery to stand upright).
WHITE BEANS WITH CELERY
This dish is inspired by a Greek recipe from Diane Kochilas's "The Glorious Foods of Greece" that calls for giant white beans and about three times as much olive oil. I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often). I love the textures here. The celery retains a little crunch, which contrasts nicely with the soft beans.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, main course, side dish
Time 2h20m
Yield Serves four
Number Of Ingredients 8
Steps:
- Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches. Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour. Do not let the beans boil hard or they'll fall apart before they're cooked through.
- Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic. Stir together for a minute, until the garlic is fragrant, and remove from the heat.
- Preheat the oven to 350 degrees. Drain the beans over a bowl. Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste. Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil. Cover the dish tightly with foil, and place in the oven. Bake one hour, or until the beans are soft and creamy.
- Uncover the beans, stir, and add salt and pepper to taste. Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper. Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 602 milligrams, Sugar 9 grams
BEAN RAGOUT
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
- Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
TUSCAN BEAN AND CELERY SOUP
From Linda Majzlic: A Vegan Taste of Italy. Omit the finishing ingredients to make slimming world friendly. Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving
Provided by cakeinmyface
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
- Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.
Nutrition Facts : Calories 238.5, Fat 7.3, SaturatedFat 1.1, Sodium 54.4, Carbohydrate 33.3, Fiber 8.5, Sugar 2.6, Protein 11.7
POLENTA WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
- Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.
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