SHELL BEAN RAGOUT
Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans that are mottled and purple, despite the name; and pale yellow cannellini beans.
Provided by Martha Rose Shulman
Categories vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
- Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
- Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
- Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 8 grams
RUNNER BEANS WITH BACON & HAZELNUTS
A vibrant seasonal side dish to perk up a bowl of beans
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
- Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.
Nutrition Facts : Calories 208 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
STYRIAN "GIGANTES" (SCARLET RUNNER BEAN CASSEROLE)
This is a styrian version (Styria, Province of Austria) of a hearty, simple and vegan Greek Bean dish, that tastes heavenly and uses "Käferbohnen" (Scarlet runner beans) instead of white giant beans. If you can't get hold of Scarlet Runner Beans use giant beans instead. The original recipe calls for about 200ml olive oil, i cut that lavish amount in half, and still find it's enough oil left :). Prep.time comes without beansoaking time!
Provided by Eismeer
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If using dried beans, soak them overnight and cook according to package instructions (usually for 90min.).
- Cut onion in about 0,5cm pieces, mince garlic, peel and seed tomatoes (put in boiling water for about 30sec.) and chop into bite size pieces.
- Heat olive oil and add onion and garlic. Let fry until translucent.
- Add beans and tomatoes. Stir.
- Salt and pepper to taste.
- Transfer to baking dish and let bake for about 20-25 minute at 175°C (until the beans go lightly crispy).
- Enjoy with white bread, such as baguette, ciabatta or pita. The oil onion mixture tastes heavenly when dipped into.
SCARLET RUNNER BEANS & BACON
Steps:
- Instructions: Pick through beans, rinse and place in a pot or bowl with about 1 1/2 inches of water to cover; soak 4 to 6 hours at room temperature. When ready to cook, cut the bacon crosswise into narrow pieces; place in a large pot or Dutch oven over medium heat. Cook, stirring frequently, until the bacon is browned and the fat is rendered out. Add a little oil to the pot if there is not enough bacon fat, then add the onions. Cook until they begin to turn translucent, scraping the bottom of pot to help incorporate any browned bits. Add the garlic and briefly cook until aromatic. Pour in the sherry, and bring to a boil; let cook down a bit, then add broth, bay leaves, thyme, red pepper flakes and beans. Add water to cover beans by at least 1 inch, cover and reduce heat to a low simmer. Cook about 1 hour, stirring once or twice and checking the water level; if needed, add more to keep beans fully submerged. Add black pepper and salt lightly to taste. Add a large pinch of espress powder. Continue to cook until the beans are tender but not falling apart, another 1 to 1 1/2 hours, depending on the size and freshness of the beans. Place 1/2 to 1 cup of beans in a blender with enough broth to puree. Puree, then return to the dish to thicken to desired consistency. Adjust seasoning. Serve warm with thinly sliced basil, if desired. If made ahead and reheated, you will probably need to thin with a little water or broth. Leftovers can be frozen up to a couple of months. Per serving: 291 calories, 19 g protein, 37 g carbohydrate, 8 g fat (3 g saturated), 12 mg cholesterol, 166 mg sodium, 14 g fiber. Wine pairing: Try an everyday Malbec like the 2009 Alamos from Argentina ($13); for company, the 2008 Treana Mer Soleil Vineyard Central Coast White, a Viognier-Marsanne blend ($23) or a Mourvedre-based Domaine Tempier Bandol Rosé (about $35).
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