Bean Bolognese Eating Well Recipes

GREEN BEANS BOLOGNESE

Green Beans Bolognese image

These taste so good you could eat them as a first course--or they are a great side with grilled meat or poultry. From Lynne Rosetto Kasper.

Provided by Chef Kate

Categories Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 tablespoons extra virgin olive oil
1 onion, thinly sliced
1 lb green beans, fresh, trimmed and halved crosswise
2 ounces mortadella, diced (don't get it sliced like coldcuts but rather cut in a slab)
1 cup chicken stock, unsalted, prefereably homemade (may substitute unsalted beef stock)
1/4 teaspoon ground cloves
salt & fresh ground pepper

Steps:

Heat the oil in a large skillet over medium heat.
Add the onions and saute over medium high heat till soft--about 4 minutes.
Turn the heat to high and add the beans, cook, strring frequently, until the onions are a deep golden brown--about 8 minutes.
Stir in the mortadella, cloves and stock and bring to a gentle boil over medium low heat.
Cover and cook very slowly for about 15 minutes or until beans are tender, checking occasionally to make sure nothing is sticking (if necessary add a bit of water).
Warm a serving bowl.
When the beans are sufficiently soft, uncover the skillet, turn the heat to high, and turning the beans constantly, allow the remaining liquid to thicken.
Pour into the bowl and serve.

Nutrition Facts : Calories 115.1, Fat 7.5, SaturatedFat 1.7, Cholesterol 6.5, Sodium 180.4, Carbohydrate 9, Fiber 2.9, Sugar 2.5, Protein 4.1

PAPPARDELLE WITH BEAN BOLOGNESE SAUCE

Pappardelle with Bean Bolognese Sauce image

Categories Bean Pasta Vegetable Sauté Vegetarian Spring Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped onion
1 large carrot, chopped
1 large celery stalk, chopped
3 tablespoons chopped fresh Italian parsley, divided
2 garlic cloves, chopped
3/4 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato paste
1 3/4 cups 1/2-inch cubes peeled butternut squash (8 ounces)
1 28-ounce can Italian-style tomatoes in juice, drained (juice reserved), tomatoes chopped
2/3 cup drained canned white beans
2/3 cup drained canned kidney beans
2/3 cup drained canned garbanzo beans
1/2 cup dry white wine
1 cup vegetable broth
2 tablespoons whipping cream
8 ounces dried pappardelle or other wide noodles, such as mafaldine
1 1/2 cups grated Parmesan cheese (about 5 ounces), divided

Steps:

Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.

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