TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
CANNELLINI BEANS WITH GARLIC AND SAGE
Provided by Lori De Mori
Categories Bean Garlic Side Vegetarian Low Cal High Fiber Fall Family Reunion Healthy Low Cholesterol Vegan Sage Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
- Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
- Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.
TUSCAN BEAN SALAD WITH SAGE
This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.
Provided by Heather3271
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl. Serve at room temperature.
- DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
- Drain soaked beans.
- Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
- Add salt and pepper.
- Cook 30 minutes more or until tender but not mushy.
- Drain. Place in a large bowl and cool.
- When cool, stir in the remaining ingredients.
- Serve at room temperature.
- TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.
Nutrition Facts : Calories 254.1, Fat 10.2, SaturatedFat 1.5, Sodium 539.9, Carbohydrate 31.7, Fiber 10.5, Sugar 5.9, Protein 10.2
TUSCAN BEANS WITH TUNA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.
- Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.
- Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt.
Nutrition Facts : Calories 564, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 36 milligrams, Sodium 1,092 milligrams, Carbohydrate 45 grams, Fiber 11 grams, Protein 33 grams
WARM TUSCAN BEAN SALAD
Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
TUSCAN WHITE BEANS WITH SAGE
A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.
Provided by Lizzymommy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
- Add the can of tomatoes, heat through.
- Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
- Just before serving, stir in the lemon juice.
- This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5
WHITE BEANS WITH SAGE AND OLIVE OIL
Categories Bean Garlic Herb Side Vegetarian Legume Fall Sage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
- Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
- Using slotted spoon, transfer beans to bowl. Top with more oil.
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EASY WHITE BEAN SALAD RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (16)Calories 180 per servingCategory Salad
- Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).
TUSCAN WHITE BEANS WITH FRESH SAGE - RECIPES & ME
From recipesandme.com
Estimated Reading Time 4 minsTotal Time 2 hrs 11 mins
- 1. Add rinsed beans to a large bowl and cover with cold water. Cover and set aside for at least 8 hours or overnight.
- 2. Drain and rinse beans and transfer to a large stock pot or Dutch oven. Cover with 2-3 inches of cold water and add 2 tablespoons regular olive oil, garlic, bay leaves, fresh herbs, salt, and black peppercorns. Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low. Remove and discard any foam that collects on the surface while boiling.
- 3. Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans cool in the pot with the cooking liquid for 15-20 minutes.
- Note: Actual cooking time will depend on the size and age of the beans. Smaller, fresher beans will take less time than larger, older ones. Check for doneness after 45 minutes and adjust cooking time accordingly. Beans should be tender, but not mushy.
BAREFOOT CONTESSA | TUSCAN WHITE BEANS | RECIPES
From barefootcontessa.com
- The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.
- The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.
- Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and sauté for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Drain the beans and add them to the vegetables. Add the chicken stock, sage, rosemary, salt, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the Pecorino, season to taste, and serve hot.
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