RISOTTO ALLA PAVESE
Creamy risotto made with fresh cranberry beans comes from the Lombardy region of Italy. With traditional flavors from the region, this risotto is bursting with flavor and healthy goodness. Cranberry beans are also called borlotti beans. They are considered 'the poor man's meat' due to their nutritional value.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
- Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
- Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
- Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.
Nutrition Facts : Calories 931.6 calories, Carbohydrate 145.4 g, Cholesterol 22.9 mg, Fat 21.2 g, Fiber 34.4 g, Protein 36.2 g, SaturatedFat 7.3 g, Sodium 1002.3 mg, Sugar 7.4 g
BABY LIMA BEANS AND CORN
A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!
Provided by Seasoned Cook
Categories Low Protein
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size saucepan bring water to a boil.
- Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
- Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
- Serve and enjoy!
Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4
LIMA BEAN RISOTTO
Yield Serves 6
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes.
- Meanwhile, bring chicken broth and 1 1/2 cups water to simmer in medium saucepan. Reduce heat to very low and keep mixture hot.
- Add rice to onion mixture and stir 2 minutes. Add wine and stir until all liquid is absorbed. Add lima beans and 3/4 cup broth mixture; reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining broth mixture 1/2 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Remove risotto from heat. Mix in grated Parmesan. Season risotto to taste with salt and pepper and serve.
BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH
Steps:
- Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.
BLACK BEAN RISOTTO
Steps:
- Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
- Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.
RISOTTO WITH BEANS AND KALE
Provided by Nancy Harmon Jenkins
Categories quick, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon. Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
- While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
- Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated. Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
- Add the beans and another cup of stock to the rice, and stir in. Cook for about 5 minutes, adding another half cup of stock from time to time if necessary. The rice should always be surrounded by liquid but never swim in the stock. Stir in the kale with more stock. Continue cooking, stirring and adding half cups of stock for about 20 minutes in all. When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite. Add salt and pepper to taste.
- Remove from the heat, and stir in the cheese if desired. Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 990 milligrams, Sugar 7 grams
BUTTER BEAN RISOTTO WITH CHARD AND FRIED OKRA
Categories Bean Vegetarian Quick & Easy High Fiber Dinner Deep-Fry Okra Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- For fried okra:
- Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
- Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
- Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.
- For risotto:
- Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.
- Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.
LIMA BEANS WITH CHEESE
Make and share this Lima Beans With Cheese recipe from Food.com.
Provided by Sharon123
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans, covered, in 1 inch of boiling salted water for 20 to 30 minutes; drain.
- Or, cook frozen beans as directed on the label;drain.
- Mix beans with remaining ingredients.
- Put in 1-quart casserole and bake in preheated moderate oven (350°F) for 15 minutes, or until thoroughly heated.
- Makes 4 servings.
CLASSIC LIMA BEAN CASSEROLE
An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.
Nutrition Facts :
LIMA-BEAN CROSTINI WITH RICOTTA
Healthy and easy to make, these crostini will be the hit of the party. Toast the bread and make the lima-bean mixture in the morning. Assemble the crostini at the party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place baguette slices on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 minutes. Rub warm slices with garlic cloves; let cool.
- Meanwhile, place rosemary in a small saucepan of salted water and bring to a boil. Add lima beans and cook until tender, 7 minutes. Drain and transfer to a cutting board. Strip leaves from rosemary sprigs; roughly chop beans and rosemary and place in a medium bowl. Add 2 tablespoons each oil and lemon juice; season with salt and pepper.
- Season ricotta with salt and pepper, then spread on crostini; top with lima-bean mixture.
Nutrition Facts : Calories 334 g, Fat 16 g, Fiber 5 g, Protein 12 g, SaturatedFat 5 g
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- In 3-qt saucepan, heat oil over medium heat. Cook onion and shallots in oil about 5 minutes, stirring frequently, until onion is tender.
- Stir in rice and garlic. Cook 2 to 3 minutes, stirring occasionally, until edges of rice kernels are translucent. Stir in 1 1/2 cups of the broth and the saffron. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until most of liquid is absorbed.
- Stir in remaining broth, the lima beans, wine and bouillon. Simmer uncovered 15 to 20 minutes, stirring occasionally, until rice and lima beans are just tender and mixture is creamy. Stir in cheese; sprinkle with parsley and pepper.
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