Garlickygarbanzobeandip Recipes

GARLIC GARBANZO BEAN SPREAD

Steps:

• In a food processor, combine the first 7 ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips.

GARLIC GARBANZO BEAN SPREAD

Steps:

• In a food processor or blender, combine all ingredients (except pita chips and fresh veggies).
• Cover and process until blended.
• Transfer to a bowl and refrigerate until serving. Serve with vegetables and pita chips.

CRISPY GARBANZO BEANS

Steps:

• Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
• Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
• Preheat the oven to 400 degrees F.
• Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
• Let cool to room temp before serving.

GARLICKY WHITE-BEAN DIP

Steps:

• Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.

BAKED GARBANZO BEANS

Steps:

• Preheat the oven to 450 degrees. In a large casserole, warm the olive oil over medium-high heat. Add the onions, garlic, chili, coriander and bay leaves; saute for 5 minutes.
• Drain the garbanzo beans, and add them to the pan, along with the broth, saffron, salt and pepper. Cover, and bring to a boil. Transfer to the oven.
• Bake until the beans are soft and cooked through, 45 to 50 minutes. Season to taste with salt and pepper, and serve.

GARLICKY GREEN BEANS

Steps:

• In a saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until beans and crisp-tender; drain and set aside. In a large skillet, saute garlic in butter until lightly browned, about 1 minute. Add beans, salt and pepper; heat through.

GARBANZO BEAN SALAD

Steps:

• In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
• Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
• Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

GARLICKY DIP WITH GARBANZO BEANS

Steps:

• Drain beans, reserving 2 Tbsp. of the liquid. Place beans and reserved liquid in blender; blend until smooth. Add remaining ingredients; blend well.
• Transfer to serving bowl; cover.
• Refrigerate at least 1 hour. Serve with tortilla chips.

SAVORY GARBANZO BEANS WITH VEGETABLES

Steps:

• In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
• Cover; cook on High heat setting 4 to 5 hours.
• In 12-inch skillet, heat oil over medium heat. Cook mushrooms, carrots, onions and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir in remaining ingredients.
• Cover; cook on High heat setting 15 minutes to blend flavors.

GARBANZO BEAN SANDWICHES

Steps:

• Place beans, water, parsley, walnuts, onion and garlic in food processor or blender. Cover and process until smooth.
• Cut cucumber slices into fourths. Cut each pita bread in half to form 2 pockets; line with lettuce leaves. Spoon 2 tablespoons bean mixture into each pita half. Add tomato, cucumber and dressing.

GARLICKY BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight.
• Preheat broiler. Drain and rinse beans. Transfer to a large pot; cover with 8 cups cold water. Place garlic cloves on a rimmed baking sheet and place under broiler, turning to charall over, 2 to 3 minutes. Add garlic, oil, and thyme to pot; season generously with salt and pepper. Bring to a boil, then reduce to a simmer and cook until beans are just tender, 45 minutes to 1 hour. Remove and discard aromatics; serve. (Or let cool completely in broth, then store in an airtight container in refrigerator up to 5 days.)

GROUND BEEF AND GARBANZO BEAN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown beef with onion and garlic until onion is tender and beef is brown.
• Drain fat.
• Stir in everything else and heat to boiling.
• Put in a 1 1/2 quart casserole and cover.
• Bake for 45 minutes.
• Remove bay leaves.
• Be sure and stir before serving.