Giant White Beans With Vegetables And Pickled Pepper Vinaigrette Recipes
GIANT WHITE BEANS WITH VEGETABLES AND PICKLED PEPPER VINAIGRETTE
These giant beans and vegetables marinate in a tangy vinaigrette to create a flavor-packed condiment. Serve with sandwiches, over greens or as part of an antipasto platter.
Time P1DT6h
Yield Serves 14 to 16
Number Of Ingredients 9
Steps:
- Place beans in a large bowl and cover with 2 inches cold water.
- Let soak overnight.
- Drain beans and place in a large saucepot.
- Cover with 4 inches water and add onion.
- Bring to a boil.
- Reduce heat to medium and simmer until beans are tender, 1 to 1/2 hours.
- Drain well.
- Steam cauliflower and carrots until tender, 10 to 12 minutes.
- Drain well.
- In a large bowl, whisk together vinegar, salt and chile flakes.
- In a slow, steady stream, whisk in oil until blended.
- Stir in pepperoncini.
- Add beans and vegetables, and let marinate at least 4 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 100 calories, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 55 milligrams, Carbohydrate 10 grams, Protein 3 grams
CRISP PICKLED GREEN BEANS
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Provided by Jani Whitsett
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 48
Number Of Ingredients 7
Steps:
- Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g
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