Baked White Beans With Curry Powder And Peanut Butter Recipes

BAKED GIANT WHITE BEANS WITH CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

BUTTER CHICKPEA CURRY

Steps:

• Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
• Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

BAKED WHITE BEANS WITH CURRY POWDER AND PEANUT BUTTER

Steps:

• Soak the beans overnight covered by 5 inches water, or use a quick soak method. drain, discarding the soaking liquid. Put the beans in a pot with 3 1/2 cups of water and bring to a boil, skimming off the scum that rises to the top. Cover partially, turning the head down to low, and simmer gently from 40-60 minutes, or until the beans are just tender. Meanwhile, heat the oil in a flame- and oven proof casserole-type dish over medium-high heat. Add the onion and stir and cook for 1 to 2 minutes, or until the onion has just wilted. Put in the garlic and cook another 2 minutes, stirring now and then. Add the curry powder and stir once or twice, then stir in the tomatoes. Cook 7 to 10 minutes, or until the tomatoes have softened. Turn off the heat. Preheat the oven to 325 F. Put the peanut butter in a small bowl or cup. When the beans have finished cooking, remove about 6 tablespoons of their liquid from the pot and slowly add it to the peanut butter, stirring as you go. Empty the beans with their remaining liquid into the casserole with the onion, garlic and tomatoes. Stir in the peanut butter mixture, the salt, and lots of black pepper. Bake, uncovered, for 2 hours, until very tender. Serve hot.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

BAKED BEAN CURRY

Steps:

• Heat the oil/butter/ghee.
• Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
• Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
• When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
• Stir fry for a further 5 minutes.
• Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
• Chop and stir in the coriander, and serve.

KATE'S PEANUT BUTTER WHITE BEAN BARS SWEETENED WITH HONEY

Steps:

• Preheat oven to 350F degrees. Generously grease 7" by 7" baking pan.
• In food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth.
• Taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because both peanut butter and honey vary in sweetness. (I use only 2 tablespoons of honey because I prefer my bars to strongly taste of peanut butter.) Mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
• Pour batter into deep bowl. Add eggs and combine with electric mixer. Add chocolate chips and combine with mixer.
• Pour batter into greased baking pan. Evenly sprinkle kosher salt over top of batter. Bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes.
• Allow to cool slightly and cut into 8 pieces. Eat while warm. Store in refrigerator or freeze. Peanut Butter Bars are still delicious when they are eaten slightly cold.