Baked Giant White Beans With Cabbage Recipes

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WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO



White Beans with Cabbage, Pasta, and Prosciutto image

I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Salt and pepper
1/2 large cabbage, preferably savoy, chopped (about 3 cups)
8 ounces small pasta like cavatelli or orecchiette
2 tablespoons olive oil
2 medium leeks, chopped and rinsed well (about 2 cups)
1 celery stalk, chopped
2 to 4 sprigs fresh thyme
2 ounces prosciutto, chopped (about 1/4 cup)
Three 15.5-ounce cans white beans, such as cannellini, drained
1/2 cup grated Parmesan or Pecorino-Romano cheese, plus more for serving

Steps:

  • Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
  • Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
  • Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
  • Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.

BAKED WHITE BEANS AND SAUSAGE WITH SAGE



Baked White Beans and Sausage With Sage image

This incredibly easy one-pan dinner is from the cookbook "The Silver Spoon for Children," with more than 40 traditional recipes adapted from "The Silver Spoon," a book that appears in many home kitchens in Italy. Older children with some experience can follow this recipe as is, but if you've got little ones who want to help, they can stir the sage, beans and apple juice together in a large bowl while the sausages bake, then you can pour the mixture into the hot pan. If you like your beans on the saucy side, add 1/4 cup more apple juice. Serve with buttered crusty rolls and something leafy and green.

Provided by Margaux Laskey

Categories     dinner, easy, weeknight, beans, casseroles, sausages, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 sweet Italian pork sausages (about 1 pound)
2 whole garlic cloves (do not peel)
2 teaspoons olive oil
2 fresh sage leaves
2 (15-ounce) cans cannellini beans, rinsed and drained
3/4 cup unsweetened apple juice
Kosher salt and black pepper

Steps:

  • Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.
  • Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)
  • Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.
  • Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.
  • Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 879 milligrams, Sugar 6 grams, TransFat 0 grams

ONE-POT CABBAGE & BEANS WITH WHITE FISH



One-pot cabbage & beans with white fish image

This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish

Provided by Barney Desmazery

Categories     Dinner

Time 50m

Number Of Ingredients 13

small knob of butter
5 rashers smoked streaky bacon , chopped
1 onion , finely chopped
2 celery sticks, diced
2 carrots , diced
small bunch thyme
1 Savoy cabbage , shredded
4 tbsp white wine
300ml chicken stock
410g can flageolet bean in water, drained
4 fillets sustainable white fish , such as hake, about 140g/5oz each, skin on
2 tbsp plain flour
2 tbsp olive oil

Steps:

  • Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
  • When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

Nutrition Facts : Calories 423 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Protein 42 grams protein, Sodium 1.45 milligram of sodium

VERY VERSATILE BAKED BEANS WITH CABBAGE



Very Versatile Baked Beans With Cabbage image

Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.

Provided by Lukas Volger

Categories     Dinner     Bean     Bake     Cabbage     Healthy     White Wine     Tomato     Garlic     Onion

Yield Serves 8-10

Number Of Ingredients 11

1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained
11 garlic cloves, 5 smashed, 6 sliced
3 bay leaves
6 Tbsp. olive oil, divided
Kosher salt
2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups)
Pinch of red pepper flakes
1/2 cup dry white wine
1/2 medium head savoy cabbage, cored, cubed (about 8 cups)
1 (28-ounce) can whole tomatoes
1 bunch parsley, dill, or cilantro, finely chopped

Steps:

  • Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
  • Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
  • Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
  • Serving Suggestions:
  • Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
  • Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
  • Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
  • Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
  • Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
  • Do Ahead
  • Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.

BERNIE'S WHITE BAKED BEANS



Bernie's White Baked Beans image

I got this recipe from my cousin, but it has been in our family forever! Goes great with those summer barbeques.

Provided by trixter4

Categories     Beans

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (28 ounce) can great northern beans
1/2 lb bacon (cooked)
1 medium onion, chopped
1/2 cup sugar
1/2 cup light brown sugar
1 dash yellow mustard
1 dash apple cider vinegar
salt & pepper

Steps:

  • Drain small amount of liquid off of beans. Cook bacon until done,crumble bacon.
  • Drain grease from pan (reserving enough to fry onions).
  • Fry chopped onion and bacon in grease until onions are soft.
  • Mix with rest of ingredients.
  • Bake in a greased baking dish for 1 hour at 3350F uncovered.

MY BIG FAT GREEK BAKED BEANS



My Big Fat Greek Baked Beans image

I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish. Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.

Provided by Chef John

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h5m

Yield 10

Number Of Ingredients 17

1 pound dried Corona beans
3 quarts cold water
2 bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce
2 tablespoons tomato paste
3 tablespoons honey
½ cup chopped fresh dill
½ cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar
2 cups water, or more as needed
4 ounces feta cheese
1 tablespoon chopped fresh dill

Steps:

  • Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
  • Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
  • Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  • Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 38.5 g, Cholesterol 10.1 mg, Fat 13.8 g, Fiber 7.7 g, Protein 13.1 g, SaturatedFat 3.3 g, Sodium 1003.6 mg, Sugar 9.9 g

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