Scary Slime Green Bean White Bean Spread Recipe 455

Steps:

• In a saucepan, combine the olive oil, garlic and rosemary. Steep the flavors over medium heat until the garlic begins to darken. About 8 minutes. Remove from heat and let cool for 5 minutes.
• In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth. Taste for seasoning and adjust. Transfer to a serving bowl and serve with crudite.

Steps:

• Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Steps:

• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain.
• Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.

Steps:

• Rinse and drain beans. To a food processor with motor running add desired amount of garlic and blend until minced. Add beans and remaining ingredients and blend until smooth. Transfer spread to a serving bowl. Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.
• Just before serving, garnish spread with parsley and/or paprika. Serve spread with crackers or baguette slices.

Steps:

• 1. In a medium pan, saute onion and garlic in olive oil over medium heat until soft, then season with salt and pepper. 2. Stir in tomato paste + vinegar - cook around 3 minutes. 3. In a large soup pot, add in tomatoes, beans and 4 cups of water. Bring to a boil and stir in kale. 5. Cover pot around 5 minutes until kale is just starts to turn bright green. Pair with a grilled cheese, or just by itself, and enjoy!

Steps:

• Whisk together all ingredients except shrimp and sesame seeds in a large nonreactive bowl. Add shrimp; stir to coat. Cover; refrigerate, and let marinate, tossing shrimp occasionally, 2 to 3 hours. Heat a large skillet over medium-high heat until hot. Cook shrimp in batches (do not crowd skillet), turning once, until pink and cooked through, about 4 minutes per side. Transfer to a plate. Repeat with remaining shrimp. Discard marinade. Sprinkle shrimp with sesame seeds.

Steps:

• Begin by sauteing on medium heat the onion and garlic in the olive oil until soft.
• Next add the celery and pepper if using and cook another 2 to 3 minutes.
• Add the garlic, tomato paste, herbs of your choice. Simmer about 10 minutes. (*Alternately, you can add the beans into the pan with the celery, onion, tomato paste, etc. and simmer. Do not allow the beans to dry out, adding a bit of water or stock if necessary.).
• Place the cooked, warmed beans into a serving bowl.
• Add the sauce along with the vinegar, salt and pepper into the mashed beans and mix well. Bean mixture should be spreadable but not watery.
• Adjust seasoning.