I got a can of

[chefkel]

White Beans

need to use them.. any recipes that use white beans? I know Giada uses them alot I might look into that .. but I had to ask the experts ;D

no soups please

[shadow]

LOL, the first thing I thought of was soup. ;D

[bean]

;D

I did add more roasted garlic and served it with my homemade pita bread.

Roasted Garlic and White Bean Spread

Spread

2 cloves of garlic from roasted garlic heads.

1 can white beans, drained and rinsed

1/2 t. coarse Kosher salt

Olive oil

Vinaigrette

2 T. olive oil

1 T. lemon juice

1/4 t. Dijon mustard

For serving -

Sliced baguette, toasted pita bread wedges or crusty Italian bread

To make the spread –

Squeeze the garlic out of their skins and place in food processor. Mash the cloves with a spoon against the bowl. Add the beans and salt and process until smooth and holds its shape. If too thick add more olive oil. Taste for salt.

To make the vinaigrette –

Whisk ingredients together.

To serve – mound the spread on a plate and drizzle with vinaigrette. Serve with bread.

From Everything Tastes Better With Garlic

[chefkel]

yum sounds great!

[bean]

chefkel said:

yum sounds great!

Can't go wrong with garlic (you know that). I should find a new recipe for us to make out of my garlic cookbook!

[nini]

bean-creamed-spinach


2 tb Water
1 c Onions, coarsely, chopped
1 3/4 c Cooked white beans or 1 15 oz. can, drained
10 pk Frozen chopped spinach
1 c Water
1 tb Instant veg. stock powder
2 ts Dried dill or 1/8 tsp freshly grated nutmeg
1/2 ts Salt, or to taste
2 tb Freshly squeezed lemon juice
Freshly ground bl pepper

Heat the water in a medium saucepan. Saute the onions for 1 minute,
stirring frequently. Add the beans, spinach, water, stock powder, dill,
and salt and bring to a boil over high heat. Cover and cook over medium
heat for 5 minutes.

Break up the block of spinach with a fork and stir well. Cook until the
spinach is tender, 3 tp 5 minutes. Puree the mixture in a blender.

If the creamed spinach seems too thick, thin slightly with lemon juice,
which will sharpen the flavors, or with water. Season with pepper to
taste.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I love this recipe and have used white beans in it befor


Cajun Skillet Beans

From Moosewood Cooks at Home

1 medium onion, chopped
3 garlic cloves, minced or pressed
2 Tbsp. vegetable oil
3 celery stalks, chopped (= 1 cup)
2 green or red bell peppers (=1-1/2 cup)
1 tsp. chopped fresh thyme (1/2 tsp dried)
1 Tbsp. chopped fresh basil (1 tsp dried)
1 tsp. chopped fresh oregano (1/2 tsp dried)
1/4 tsp ground black pepper (or to taste)
pinch each of cayenne & salt
2 cups chopped fresh or canned tomatoes (14-1/2oz can)
1 Tbsp. honey or molasses
1 Tbsp. Dijon mustard
4 cups black-eyed peas or butter beans (two 10 oz frozen pkg. or two 16oz cans, drained)
chopped scallions (optional)
grated cheddar cheese (optional)

In a heavy saucepan or skillet, sauté the onions and garlic in the oil on medium heat.
Chop the celery and bell peppers, and add them to the pan. Continue to sauté for about 5 min, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5min. or until the onions are golden, stirring once or twice.
Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10min., but frozen beans need to simmer for 15-20min.
Top with scallions and/or grated cheese, if you like, and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Baked White Beans with Garlic and Sage
From Natural Health Magazine January/February 2002
Serves 4

1/2 c. vegetable broth
1 Tbsp. tomato paste
2 15 oz. cans white beans, drained & rinsed
4 cloves garlic, minced
8 fresh sage leaves, minced
salt & black pepper
4 oz. bread cut into 1/2" cubes (about 3 cups)
2 Tbsp. olive oil
Preheat oven to 450 F. Whisk together broth and tomato paste in small bowl.
Stir together broth mix, beans, garlic, sage, and salt & pepper in 1 1/2 quart casserole.
Toss bread cubes, oil, and salt & pepper in bowl. Sprinkle evenly over beans.
Bake until beans are hot and bubbling and bread cubes are golden and crisp, about 15 minutes. Serve immediately with a leafy salad.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Garlicky White Beans


5 cloves garlic, whole
3 fresh bay leaves
10 black peppercorns
1 large sprig fresh rosemary
1 lb. dried white navy beans, rinsed
1 tsp. salt
Water
1/4 cup fruity-peppery extra-virgin olive oil
3 cloves garlic, smashed

Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt. Cover by 4 inches with water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours. (The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.)

Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made the day before and reheated.)

*** i have used cannedcwhite beans foe this befor and just adjust my cook time

[gobucks]

shadow said:

LOL, the first thing I thought of was soup. ;D

Me too! I was all ready to grab my escarole and bean soup recipe outta the soup section and post it here!

I don't have anything else to offer, but it looks like you've got some good choices!