Braised Spring Legumes Recipes
BRAISED SPRING LEGUMES
_Scaffata_ This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word _scaffare_ - "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.
Provided by Lidia Bastianich
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.
- Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.
BRAISED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
- Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
- Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.
BRAISED SPRING VEGETABLE MEDLEY
Categories Potato Braise Vegetarian Asparagus Lima Bean Spring Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
- Ladle stew into deep bowls. Top with pesto sauce and serve.
BRAISED CHICKEN & BEANS
Make and share this Braised Chicken & Beans recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
- Tip in the onion, garlic, mushrooms, bacon and thyme, then fry for a further 2 minutes
- Pour in the wine, broth and a little salt and pepper. Bring to the boil, then simmer uncovered for 30 minutes until the chicken is tender.
- Stir the beans into the pan and briefly warm through.
- Roughly chop the parsley, then scatter over to serve.
Nutrition Facts : Calories 1029.5, Fat 14.4, SaturatedFat 2.7, Cholesterol 114.5, Sodium 373.7, Carbohydrate 130.7, Fiber 51.3, Sugar 8.3, Protein 76.7
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- Add the mint and parsley to the vegetables and season with salt and pepper. Stir in the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice. Serve warm or at room temperature.
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