Sarahs Pasta With Black Beans And Artichoke Hearts Recipe 325

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ARTICHOKE AND BLACK BEAN NACHOS



Artichoke and Black Bean Nachos image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

1 (9-ounce) bag red or blue corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) jar marinated and quartered artichoke hearts
1 (8-ounce) bag pre-shredded Monterey jack
5 plum tomatoes, seeded and diced
1 cup sour cream
1/2 bunch scallions, cut into 1/4-inch thick slices

Steps:

  • Preheat the broiler.
  • On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.

SARAH'S PASTA WITH BLACK BEANS AND ARTICHOKE HEARTS RECIPE - (3.2/5)



Sarah's Pasta with Black Beans and Artichoke Hearts Recipe - (3.2/5) image

Provided by Lv2Cook

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves minced
2 tablespoons minced fresh oregano
OR
2 teaspoons dried oregano
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 (14 1/2-ounce) can pasta-style tomatoes undrained
1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
1 (15-ounce) can no-salt-added black beans drained
1 (4.5-ounce) jar sliced mushrooms drained
3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti)
1 (14-ounce) can quartered artichoke hearts drained
1/4 cup (1 ounce) grated fresh Romano cheese

Steps:

  • Heat oil in a large skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in oregano, red pepper, black pepper, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans and mushrooms; cover and simmer an additional 5 minutes. Combine tomato mixture, pasta, artichokes, and cheese in a large bowl, and toss well. Serve warm. Serving Size: 1 cup

BACON AND ARTICHOKE PASTA



Bacon and Artichoke Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
Black pepper
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
Salt
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

PASTA WITH BLACK BEANS AND ARTICHOKE HEARTS



Pasta with Black Beans and Artichoke Hearts image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 11

1/8 ts Crushed red pepper
14 oz Artichoke hearts (1 can)
1 tb olive oil
1 c Green Onions Sliced
1 Garlic minced
1/4 ts Salt
29 oz No-salt-added whole
4 c Hot cooked radiatore (short
3/4 ts Dried whole oregano
1/8 ts Black pepper
15 oz Black beans (1 can) drained

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add green onions, and saute 6 minutes. Add oregano and next 5 ingredients; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes. Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl, and toss well. Yield: 6 servings (serving size: 1-1/2 cups). Per serving: 588 Calories; 5g Fat (7% calories from fat); 28g Protein; 111g Carbohydrate; 0mg Cholesterol; 181mg Sodium Serving Ideas : Serve warm or at room temperature. NOTES : Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #418 by [email protected] on Jan 28, 1997.

Nutrition Facts : Calories 131 calories, Fat 1.07778166666667 g, Carbohydrate 24.2268197916667 g, Cholesterol 0 mg, Fiber 9.8783770070076 g, Protein 8.496869375 g, SaturatedFat 0.207694583333333 g, ServingSize 1 1 Serving (278g), Sodium 63.0355 mg, Sugar 14.3484427846591 g, TransFat 0.13747 g

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA



Saucy Beans and Artichoke Hearts with Feta image

Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.

Provided by Anna Stockwell

Categories     Bean     Lima Bean     Onion     Tomato     Garlic     Oregano     Artichoke     Feta     Soy Free     Peanut Free     Lunch     Dinner     Wheat/Gluten-Free     Vegetarian     Summer     Spring

Yield 6-8 servings

Number Of Ingredients 11

1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 large tomatoes, grated on the large holes of a box grater
4 garlic cloves, finely grated
1 Tbsp. tomato paste
1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving
1/2 tsp. crushed red pepper flakes, plus more for serving
Kosher salt
2 (14-oz.) cans artichoke hearts, drained, halved lengthwise
3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained
1½ cups crumbled feta (about 8 oz.)

Steps:

  • Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
  • Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
  • Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
  • Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

PASTA WITH BEANS, ARTICHOKES, AND OLIVES



Pasta With Beans, Artichokes, and Olives image

Make and share this Pasta With Beans, Artichokes, and Olives recipe from Food.com.

Provided by Gr8ful Dad

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1 cup mushroom, sliced
1/4 cup white wine
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 (14 1/2 ounce) cans diced tomatoes, with Italian seasonings
15 ounces black beans, rinsed and drained
15 ounces cannellini beans, rinsed and drained
12 -16 ounces fettuccine or 12 -16 ounces other pastas, cooked
14 ounces artichoke hearts, drained and chopped
1/2 cup kalamata olive, pitted

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add onions and garlic and sauté 2-3 minutes.
  • Add mushrooms and sauté 3-5 additional minutes.
  • Deglaze pan with white wine.
  • Add oregano, basil, salt, and pepper and sauté 1 minute.
  • Add tomatoes; cover and simmer 10 minutes.
  • Add beans; cover and simmer an additional 5 minutes.
  • Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
  • Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.

Nutrition Facts : Calories 794.7, Fat 10.5, SaturatedFat 2.1, Cholesterol 71.8, Sodium 1094.2, Carbohydrate 141.3, Fiber 28.1, Sugar 11.9, Protein 37.9

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