MARINATED WHITE BEANS
To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
- Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
TUSCAN CHICKEN CUTLETS WITH WHITE BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
- Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
- Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.
Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams
HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.
Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
CHICKEN CUTLETS WITH SPICY WHITE BEANS & KALE
Make and share this Chicken Cutlets With Spicy White Beans & Kale recipe from Food.com.
Provided by Claudia Wey
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick.
- Stir together the 2 tablespoons flour, salt, and pepper in a shallow container.
- Heat a large saute' pan over high heat.
- Dredge chicken in flour mixture, shaking and removing any excess.
- Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.
- transfer chicken to a warm plate, cover with foil to keep warm until ready to serve.
- In the same pan used to cook the chicken, saute' onion in the remaining 2 Tbsp oil over medium heat until translucent, 3-5 minutes.
- Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly.
- Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
- Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
- Remove pan from heat; stir in parsley.
- Season cannellini and kale with salt and pepper; serve with chicken cutlet.
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
More about "white bean cutlets recipes"
CARROT AND WHITE BEAN VEGGIE CUTLETS - EASY CHEESY …
From easycheesyvegetarian.com
Estimated Reading Time 4 mins
- Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
- Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
- Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
GARLIC WHITE BEAN MASH IN A FLASH | RECIPETIN EATS
From recipetineats.com
5/5 (6)Total Time 4 minsCategory SidesCalories 269 per serving
SHEET PAN MOZZARELLA-TOPPED CHICKEN CUTLETS | KITCHN
From thekitchn.com
WHITE BEAN RECIPES
From allrecipes.com
WHITE BEAN CUTLETS SAVE THE DAY | RIPE RED BERRIES
From riperedberries.com
PARMESAN VEAL CUTLETS WITH WHITE-BEAN RAGOUT
From taste.com.au
RECIPE: BEAN CUTLETS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
LAMB CUTLETS WITH WHITE BEANS, CAPSICUM AND OREGANO - GOURMET …
From gourmettraveller.com.au
TUSCAN WHITE BEAN SOUP (RESTAURANT STYLE) - THE BIG MAN'S WORLD
From thebigmansworld.com
9 WHITE BEAN RECIPES EVEN NON-BEAN LOVERS WILL ENJOY
From wellandgood.com
BREADED WHITE BEAN CUTLETS - DISHED & DRESSED
From dishedanddressed.com
WHITE BEAN CUTLETS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED TUNA AND WHITE BEAN CUTLETS — JOBY'S TEST KITCHEN
From jobyneelankavil.com
BUFFALO WHITE BEANS RECIPE - NYT COOKING
From cooking.nytimes.com
RECIPES WITH WHITE BEANS | TASTE OF HOME
From tasteofhome.com
LAMB CUTLETS WITH BEAN AND HERB DIP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORK CUTLETS WITH WHITE BEANS AND ROASTED PEPPERS - WOMAN'S DAY
From womansday.com
CRISPY CHICKEN CUTLETS WITH A CRUNCHY SALAD RECIPE - REAL SIMPLE
From realsimple.com
VEAL CUTLETS WITH WHITE-BEAN PUREE RECIPE : SBS FOOD
From sbs.com.au
You'll also love