Puree Of Red Kidney Beans And Roasted Garlic Recipes

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RED KIDNEY BEAN DIP



Red Kidney Bean Dip image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 55m

Yield 10 as part of mezze meal

Number Of Ingredients 11

3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced
Special equipment: food processor

Steps:

  • Heat the oil and cook the onion and garlic until soft and golden.
  • Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
  • Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

PUREED BROCCOLI AND ROASTED GARLIC CANAPES



Pureed Broccoli and Roasted Garlic Canapes image

Yield Makes 16

Number Of Ingredients 7

4 garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1/8 teaspoon dried crushed red pepper
16 1/2-inch-thick baguette slices
2 cups broccoli florets plus 1/2 cup peeled thinly sliced stalks (from about 8 ounces broccoli)
1 cup canned cannellini (white kidney beans), rinsed, drained
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.
  • Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper. (Toasts and broccoli puree can be made up to 6 hours ahead. Store toasts airtight at room temperature. Cover and chill puree.)
  • Spread broccoli puree atop toasts. Transfer canapés to platter and serve.

RED KIDNEY BEAN PUREE



Red Kidney Bean Puree image

Provided by Moira Hodgson

Categories     quick, side dish

Time 2m

Yield 4 servings

Number Of Ingredients 8

1/2 pound red kidney beans, washed and picked over
1 1/2 cups full-bodied red wine
1 stick cinnamon or a pinch of ground cinnamon
1 onion stuck with 1 clove Herb bouquet made with thyme, parsley and bay leaf
1/4 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter
Few drops balsamic vinegar

Steps:

  • Soak the beans in cold water overnight.
  • Heat the wine in a saucepan with spices, onion, herbs and peppers and two cups of water. Bring the liquid to a boil and keep it at a simmer. Meanwhile, drain the beans, cover them with cold water and bring them to a boil. Boil hard for five minutes and drain. Immediately add the beans to the simmering wine, cover and cook over medium low heat one to one-and-a-half hours. Add boiling water if necessary to keep the beans covered. (Season with one teaspoon of salt only when the beans are tender.)
  • Drain the beans, reserving one-half cup of the cooking liquid. Discard the cinnamon stick, bouquet and onion. Puree the beans in a food processor; for a finer result one can then press them with the cooking liquid through the fine blade of a food mill. Return the beans to the saucepan and cook, stirring with a wooden spoon, over low heat until the puree becomes thick enough to come away from the sides of the pan.
  • Gradually beat in the butter. Correct the seasoning. (The beans can be prepared one day in advance. Reheat them slowly in a double boiler or a covered glass dish in the microwave.)

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams

EASY ROASTED RED KIDNEY BEANS WITH A KICK (VEGAN)



Easy Roasted Red Kidney Beans With a Kick (Vegan) image

Need to get both simple carbs and a good protein quotient in after a workout? I've been on a roasting frenzy lately with various legumes to have a quick, hot, nutritious dish that doesn't yield much (since I'm cooking for just me.) I use Recipe #389616 but storebought works too. This is great to have with a salad, piece of bread or fruit but would also make a nice side dish for a sit-down dinner. Simple and cheap too!

Provided by the80srule

Categories     Lunch/Snacks

Time 30m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 4

1 (15 1/2 ounce) can red kidney beans
1 tablespoon olive oil
2 teaspoons Mexican seasoning (All-Purpose Mexican Seasoning)
1/4 cup nutritional yeast

Steps:

  • Rinse and drain the kidney beans and put them into a tossing bowl.
  • Pour in the olive oil, seasoning, and nutritional yeast and shake until fully coated.
  • Put the beans into a baking dish and cover it with foil, loosely venting on the side. Bake at 400F for 15 minutes.
  • Remove the foil and bake for an additional 10 minutes.

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