White Bean Boursin Recipes

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WHITE BEAN BOURSIN

Based on a recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak. The recipe intro says, "This French-inspired garlic, black pepper, and herb uncheese is marvelous on bread or crackers and equally scrumptious piled on baked or steamed potatoes. Use it as a condiment scooped on top of pasta along with your favorite tomato-based sauce." To roast garlic: separate a head of garlic into cloves leaving the papery skin intact; lightly and evenly coat the cloves with cooking spray and place on a sheet pan; roast in preheated 375°F oven until soft to the touch, about 20 minutes; cool; peel off papery skin and use immediately or store tightly covered in the 'fridge for 5 days. This is free of gluten, soy, nuts, yeast, and corn. Per 2 tablespoons: calories = 60, protein = 3g, fat = 2g, carbs = 7g, calcium = 26 mg, and sodium = 50 mg. Cook time does not include chilling time.

Provided by mersaydees

Categories     Spreads

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 9



White Bean Boursin image

Steps:

  • Add all ingredients to a food processor and blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as necessary. Cover and chill several hours or overnight in order to allow the flavors to blend before serving. Keeps 5 to 7 days in the refrigerator.

Nutrition Facts : Calories 591.6, Fat 22.7, SaturatedFat 3.3, Sodium 19.5, Carbohydrate 75, Fiber 17.2, Sugar 1.1, Protein 25.3

1 (15 ounce) can white beans or 2 cups cooked white beans, drained
2 tablespoons extra virgin olive oil
1 tablespoon umeboshi plum paste
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 garlic cloves, roasted or 1/2 teaspoon fresh garlic, crushed
1/4 teaspoon pepper (to taste)
1/8 teaspoon ground rosemary

PORK BOURSIN

Make and share this Pork Boursin recipe from Food.com.

Provided by ChefDebs

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13



Pork Boursin image

Steps:

  • Lightly brush the tenderloin with melted butter and dredge in flour.Thoroughly mix the remaining dry ingredients together.
  • Dip the tenderloin in the egg wash and then roll in the breading mixture. Bake in a 400 degree oven for 5 mins per inch of thickness for a medium rare. Top with boursin cheese sauce.
  • CHEESE SAUCE.
  • Bring the heavy cream and bouillon to a boil, add roux to thicken and remove from heat. Stir in the boursin cheese. Slice the tenderloin at an angle and fan on the plate, then ladle on a stream of sauce.

Nutrition Facts : Calories 1947.3, Fat 152, SaturatedFat 89.8, Cholesterol 801.2, Sodium 1604.1, Carbohydrate 70.7, Fiber 3.6, Sugar 4.3, Protein 75.5

1 pork tenderloin
1/2 cup melted butter
1/2 cup flour
1 cup breadcrumbs
2 eggs
2 tablespoons water
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon grated romano cheese
2 cups heavy cream
1 chicken bouillon cube
2 tablespoons light roux
4 ounces boursin cheese

SAUTEED SPINACH AND WHITE BEANS

Serve this flavorful side dish with our Trout Grenobloise.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9



Sauteed Spinach and White Beans image

Steps:

  • Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
  • Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
1 tablespoon minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 cups (about 8 ounces) spinach, stems trimmed
4 teaspoons white-wine vinegar
2 teaspoons fresh thyme leaves, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper

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