Confit Of White Beans With Roasted Tomato And Orecchiette Fagioli Alluccelletto Recipes
PAN ROASTED DORADO, WHITE BEAN MASH, TOMATO RELISH WITH TOASTED CUMIN AND AGED SHERRY VINAIGRETTE
Steps:
- In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours.
- In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans.
- In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic.
- In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
- Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.
- To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.
ORECCHIETTE WITH WHITE BEANS AND ROASTED TOMATOES
A delicious combination of pasta, beans and tomatoes created by Michael Chiarello. My version saves time by using canned beans. Please note that I have added the standing time at the end into the cooking time.
Provided by Irmgard
Categories Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- In a preheated casserole dish, pour in 1/4 cup olive oil, add the garlic cloves and allow them to caramelize, about 1 to 2 minutes.
- Stir in the tomato puree, simmer about 10 seconds, and then add the beans along with their liquid.
- Sprinkle the top with the cherry tomatoes, thyme, parsley, red pepper flakes and 1 cup of olive oil.
- Season with salt and pepper to taste.
- Bake, uncovered, for 30 minutes.
- Remove from the oven and let rest for 15 to 20 minutes.
- Adjust the seasoning and serve over the orecchiette.
Nutrition Facts : Calories 1051.5, Fat 48, SaturatedFat 6.7, Sodium 285.6, Carbohydrate 130.4, Fiber 9.7, Sugar 6.5, Protein 25.3
ITALIAN SAUSAGES AND BEANS WITH SAGE (SALSICCIE CON FAGIOLI ALL'UCCELLETTO)
This is from a recent FOODday section of The Oregonian, but the recipe credits an adaptation from "The Bean Book". It's a great dish, very hearty. Some crusty bread and a glass of red wine really made this a wonderful meal. And - also included in the article from The Oregonian - "...fresh shell beans, like fresh shell peas, are easily digested and don't cause the gastric distress that cooked dry beans do." (Apologies if that was too much information!) Prep time does not include overnight soak for dried beans.
Provided by Titanium Chef
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
- Drain the beans and reserve the cooking liquid.
- Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
- Add the sausages and cook over medium heat until brown on all sides.
- Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
- Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
- Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
- Adjust the seasoning to taste.
- Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
- My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.
Nutrition Facts : Calories 847.3, Fat 72.2, SaturatedFat 17.9, Cholesterol 86.3, Sodium 838.3, Carbohydrate 25.4, Fiber 6.2, Sugar 1.5, Protein 25.4
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