Navy Bean Nicoise Recipes

NAVY BEAN NICOISE

Steps:

• In a small bowl whisk together lemon juice, mustard, shallot, parsley, basil, salt and pepper to taste; set aside.
• Put just-cooked potatoes in medium bowl, toss with 3 tablespoons dressing and salt and pepper to taste; set aside.
• Place large lettuce leaves side by side in a circle around a large serving platter so the leaf tops extend just beyond the rim.
• In a large bowl, mix spinach with 2 tablespoons dressing. Create a bed of spinach on platter, leaving a frilly-edged frame of lettuce leaves exposed.
• Put navy beans in empty bowl and use the back of a large spoon to smash some. Add celery, lemon zest, 3 to 4 tablespoons dressing, salt and pepper to taste, and mix, Mound the beans in the center the platter, on top of the spinach.
• Mound potatoes on one-quarter of the platter to the left of navy beans. Then arrange tomato wedges in adjacent quadrant.
• Put green beans, 2 tablespoons dressing, and salt and pepper taste in the bowl; mix and mound the dressed green beans in the third quadrant.
• Arrange the eggs and olives in remaining quadrant. Sprinkle entire salad with capers. Serve immediately.

BEEF TENDERLOIN NIçOISE

Steps:

• Heat oven to 450 degrees. Generously season the beef with salt and pepper. Place beef in a roasting pan, and rub it with vegetable oil. Roast for 30 minutes, then reduce heat to 325 degrees. Roast until internal temperature reaches 125 degrees (for rare) or 140 degrees (for medium rare), about 30 to 50 minutes depending on thickness of roast. While beef roasts, prepare vegetables.
• Bring a pan of salted water to a boil, and add potatoes. Cook until tender, about 30 minutes. Drain, allow to cool slightly, and cut into 1/4-inch dice. Place in a bowl, and toss with a small amount of olive oil. Season with salt to taste, and set aside.
• Bring another pan of salted water to a boil, and add green beans. Cook until bright green and barely tender. Drain immediately, and plunge into a bowl of cold water, then drain again. Set aside.
• Bring a pan of water to a boil, and remove from heat. Add tomatoes, and allow to sit for several minutes, until skins split. Remove tomatoes with a slotted spoon. Peel and halve them, discarding seeds. Cut tomato pulp into 1/4-inch dice, and sprinkle with a little salt and sugar. Set aside.
• When beef is cooked to taste, remove from oven, and sprinkle with salt and pepper. Allow to rest for a few minutes, then carve into thin slices, reserving any juices. Arrange on a platter, and drizzle with juices. Toss beans and diced potatoes together, and scatter around beef. Scatter tomato dice over beef, and sprinkle with olives. Strew with basil leaves, and serve.

GREEN BEAN NIçOISE SALAD

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
• Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
• Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
• Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.

NICOISE BEAN SALAD

Steps:

• Make an ice-water bath.
• Bring a large pot of salted water to a boil. Add both kinds of beans, reduce the heat to medium, and cook for 3 to 4 minutes, until the beans are just tender. Drain and place in the bowl of ice water for a few minutes.
• When the beans are cool, drain immediately and place them in a large bowl. Add the garlic, tomatoes, and vinaigrette and toss until mixed. Season with the salt and pepper.
• Preheat the oven to 400 degrees F.
• Cut off the top 1/3 of the garlic heads crosswise to expose the cloves. Drizzle each head with 1 tablespoon of the oil and wrap in aluminum foil. Place the garlic on a baking sheet and roast in the oven for about 40 minutes, or until soft. Allow to cool, then squeeze garlic cloves out of their skins.
• Store the garlic in plastic wrap or covered with olive oil in a glass jar. The roasted garlic will keep for about 2 weeks in the refrigerator.
• Place the sun-dried tomatoes in a small bowl. Pour the boiling water over the dried tomatoes to soften, 10 to 15 minutes. Remove the tomatoes, reserving the tomato water.
• In a blender or food processor, combine the tomatoes, basil, garlic, vinegar, and 6 tablespoons of the tomato water or plain water and pulse until smooth. With the motor on low, slowly add the oil and blend until the dressing is well blended. Season with the salt and pepper.

NIFTY NIçOISE

Steps:

• Cut any large potatoes in half so they're all a similar size and put them in the top of your steamer. Sprinkle with salt, cover and steam for 18 minutes. String the beans and slice them on the diagonal.
• Drain the oil from the tuna into a bowl and whisk in the vinaigrette and mayo with salt and pepper to taste to make a creamy dressing.
• Lift the top off the steamer and lower the eggs into the water beneath, making sure they are covered. Scatter the beans over the potatoes, return to the pan, cover and steam for 8 minutes more.
• Lift off the potatoes and beans, then lift out the eggs and plunge them into cold water. Tip the potatoes and beans into the dressing and stir to coat. Shell and halve the eggs. Coarsely shred the lettuce into a large salad bowl, then tip the potatoes and beans on top, keeping back a couple of spoonfuls of dressing. Flake the tuna over the top, dot with the eggs and olives and drizzle over the reserved dressing.

NAVY BEANS

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.

STEAK & BEAN NIçOISE

Steps:

• Boil the eggs in a pan of simmering water for 6 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins and drain.
• Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss through the rocket.
• Heat a non-stick frying pan over a high heat. Fry the steak for 2-3 mins on each side. Remove from the heat, set aside to rest for 5 mins, then slice into thin strips. Toss with the bean mix.
• Pile the onto two plates. Gently peel and halve the eggs. Top the beans with the eggs, parmesan and a grinding of black pepper. Serve with the sourdough.

CANNELLINI-BEAN NIçOISE SALAD

Steps:

• Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and 1/2 teaspoon salt; season with pepper.
• Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a sharp knife, about 15 minutes. Drain and set aside to cool.
• Bring a pot of water to a boil and prepare an ice-water bath. Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
• In a large bowl, toss spinach with 2 tablespoons dressing. Transfer spinach to platter. Place cannellini beans in empty bowl and mash about half of them slightly. Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and 1/4 teaspoon salt (or to taste); season with pepper. Stir to combine; then spoon mixture onto spinach. Arrange potatoes on one side of the bean mixture and tomato wedges on the other.
• Arrange haricots verts, eggs, and olives on the plate. Drizzle with remaining dressing, and serve immediately.
• (Per Serving)
• Calories: 790
• Saturated Fat: 7.1g
• Unsaturated Fat: 39.8g
• Cholesterol: 106mg
• Carbohydrates: 73g
• Protein: 20.7g
• Sodium: 984mg
• Fiber: 23.2g

ROASTED COD NICOISE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
• Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
• Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
• Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
• Serve with lemon wedges, tomatoes, and parsley.

NAVY BEAN STEW

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In same pan, bring the water and soaked beans to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain., In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.

AUTHENTIC SALADE NICOISE

Steps:

• take a plate and rub with the halfed garlic clove.
• arrange the vegetables, egg and anchovies on the plate.
• salt and pepper and sprinkle with olive oil and vinegar.
• If you serve several people,multiply the portions and you might want to just arrange the veggies etc on the plate and put oil, vinegar and salt and pepper on the table.
• According to season the purists allow fresh artichocs and.
• little white beans (since those need to be cooked, I suppose this is a concession to those who insist on beans).