WHITE BEAN PUREE
Steps:
- In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
- Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.
GRILLED FETA AND PEPPERS ON PUREE OF WHITE BEANS
Steps:
- Place beans in a bowl, cover with water by a few inches, and soak overnight. Heat 1/4 cup of the oil in a saucepan, add the onions and saute until soft and just golden, 5 to 7 minutes. Add 2 cups of water and bring to a boil. Drain the beans and add them to the saucepan. Cook over low heat until beans are very soft, adding more water if needed, about 1 to 1 1/2 hours. (There should hardly be any liquid left when the beans are ready.)
- Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
- Heat a grill. In a small bowl, combine the oregano, olive oil, vinegar, and salt and pepper.
- Cut six 12-inch squares of aluminum foil. Divide pepper strips among center of foil squares. Arrange one feta square atop peppers, along with tomato slices, and drizzle reserved olive oil mixture over the top. Wrap foil packets securely and place on grill or under the broiler. Grill until packets are heated through, about 5 minutes.
- When beans are ready, mash them with the back of a spoon to form a paste, or place in a blender and process until smooth. Stir in the remaining 1 tablespoon olive oil. Season with the lemon juice, sugar, and salt and pepper.
- Spoon bean puree onto individual plates, and use a spatula to slip roasted peppers, feta and tomatoes off of foil and onto puree. Drizzle with olive oil, garnish with Kalamata olives, and serve with Retsina.
WHITE BEAN PUREE ON ENDIVE
Steps:
- Heat the oil in a medium skillet over medium heat until it shimmers. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans, broth, sugar, red pepper flakes and salt and black pepper to taste. Increase the heat to medium high and bring to a boil. Reduce the heat to maintain a brisk simmer and cook, stirring occasionally, until the liquid has reduced by about half, about 8 minutes.
- Transfer to a food processor and pulse until almost smooth. Transfer to a bowl and stir in the chives, mint, parsley and lemon zest and juice; season with salt and pepper.
- Trim the bottom 1/2 inch of the stem from the endives. Remove the large outer leaves and reserve for another use. Carefully separate the medium and small leaves, trimming the stem more as necessary. Reserve the baby leaves for another use.
- Spoon some of the bean puree onto the base of the medium and small leaves and garnish each with a small mint leaf. Arrange decoratively on a platter. Serve immediately.
GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
- Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
- In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
- Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
- To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
- Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.
BLADE STEAKS WITH ROSEMARY WHITE-BEAN PURéE
Provided by Andrea Albin
Categories Food Processor Bean Beef Quick & Easy Father's Day Dinner Rosemary Pan-Fry Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.
- Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth.
- Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.
- Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.
WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP
Categories Soup/Stew Bean Leafy Green Vegetable Roast Vegetarian High Fiber Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
- Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
- Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)
WHITE BEAN PURéE
Categories Condiment/Spread Food Processor Bean Side Legume Parade Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
- 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
- 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
- 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.
GRILLED VEGETABLES AND WHITE-BEAN FATTOUSH
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
- Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
- Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.
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GRILLED MEDITERRANEAN VEGETABLES WITH WHITE BEANS
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5/5 (3)Category Lunch, Main Course, Salad, Side DishCuisine MediterraneanCalories 307 per serving
- Slice the stem and bottom ends off of the eggplant, and peel if desired. Slice the eggplant into long planks, about 1/2 inch thick. Sprinkle the eggplant with sea salt, toss well, and let it sit in a colander for about 15 minutes.
- While the eggplant is resting, prepare the dressing by mixing together the olive oil, balsamic vinegar, dijon mustard, honey, garlic, and a pinch of salt and pepper in a small jar. Whisk or shake well to combine and set aside.
- Slice the zucchini in half lengthwise. Slice the pepper in half or thirds lengthwise, and remove the core and seeds. Slice the onion into round thirds.
WHITE BEAN PUREE WITH RED ONIONS - LEITE'S CULINARIA
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5/5 (4)Total Time 25 minsCategory SidesCalories 241 per serving
- Heat 2 tablespoons olive oil in a saucepan over medium heat and gently cook the onion until it’s soft but not colored. Add the beans, garlic, chicken stock or water, and salt and pepper. Cook for 4 minutes.
- Halve each radicchio. Then thickly slice each radicchio into circles or cut each half into 4 sections, trimming and discarding the base and a little of the white heart from each section.
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- To prepare pork: Rub pork with 1 tablespoon oil and sprinkle with 1/2 teaspoon each salt and pepper. Let stand at room temperature for 45 minutes.
- Turn off one burner (leaving one to two burners lit, depending on your grill). Oil the grill rack (see Tip). Place the pork over the lit burner(s). Grill, turning once or twice, until browned on the top and bottom, 6 to 8 minutes total. Move the pork to the unheated portion of grill. Close the lid and grill-roast the pork for 20 minutes. Rotate the pork 180 degrees, close the lid and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees F, 20 to 30 minutes more. Transfer to a clean cutting board and let rest for 10 minutes before slicing.
- To prepare vinaigrette: Combine herbs, shallot, garlic, lemon zest, lemon juice, honey, 1/2 teaspoon pepper, 1/4 teaspoon salt and crushed red pepper in a medium bowl. While whisking, slowly drizzle in oil; continue whisking until well combined.
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