WHITE BEANS AND VEGGIES WITH COUSCOUS
My family loves the simplicity and full-flavors of this meatless entree. With its variety in taste and texture, we can see why they list it as their favorite! -Heather Savage, Wood River Junction, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 350 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE
White beans, Italian sausage, spinach and tomatoes make a flavorful and surprisingly sophisticated casserole. Casseroles might have a humble reputation, but this one is special enough to serve at your next dinner party.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
- Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
- In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 0 g
WHITE BEANS AND SPINACH
This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.
Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SPICY MERGUEZ WITH SPINACH AND WHITE BEANS
Provided by Ina Garten
Time 9h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
- Center a rack in the oven and preheat the oven to 300 degrees F.
- Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
- Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
- Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
- Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.
BLACK BEAN AND SPINACH COUSCOUS
Steps:
- In a medium saucepan, over high heat, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes.
- Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL.
- In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes.
- Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper.
WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN
Make and share this WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN recipe from Food.com.
Provided by Leslie
Categories Low Cholesterol
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- For the vegan option: Substitute Mozzarella Rice Shreds for the Creamy Toscano cheese and sprinkle the top of your dish with Parma!
- Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent. Add the drained fire roasted tomatoes and crush any large chunks with a potato masher or the back of a fork. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently. Just before the beans are cooked through add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.
- In a large bowl combine 2 cups of the precooked couscous, reserved tomato juice, minced basil, pine nuts, salt and pepper; mix thoroughly. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the grated cheese evenly over the dish then top with the remaining couscous mixture. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and pop it under the broiler just to lightly brown the top, 1-2 minutes max.
Nutrition Facts : Calories 566.5, Fat 23.9, SaturatedFat 5.6, Cholesterol 17.6, Sodium 834, Carbohydrate 66.5, Fiber 10.1, Sugar 5.7, Protein 22.9
GARLIC SPINACH WITH WHITE BEANS
Make and share this Garlic Spinach With White Beans recipe from Food.com.
Provided by conniecooks
Categories Spinach
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large skillet. Add oil.
- Sauté garlic 1 minute.
- Add all the spinach
- Lower heat to med and cover.
- Cook just long enough to wilt spinach (about 3 minutes).
- Add beans & stock and heat through.
- Serve.
Nutrition Facts : Calories 135.9, Fat 4, SaturatedFat 0.6, Cholesterol 0.5, Sodium 81.6, Carbohydrate 19.1, Fiber 4.9, Sugar 0.6, Protein 7.5
WHITE BEAN, SPINACH AND COUSCOUS BAKE
This is inspired by a recipe from a gluten-free website. You can used brown-rice couscous if gluten is an issue. Couscous, or kuskus is common in Turkey, as well as other areas bordering the Mediterranean.
Provided by Carolyn Haas
Categories Casseroles
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent.
- 2. Add the drained fire roasted tomatoes and crush any large chunks. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently.
- 3. Add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.
- 4. In a large bowl combine half of the precooked couscous, reserved tomato juice, minced basil, nuts, salt and pepper; mix thoroughly.
- 5. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the feta evenly over the dish then top with the remaining couscous mixture.
- 6. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and put it under the broiler just to lightly brown the top, 1-2 minutes.
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
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.
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