LOUBIA (MOROCCAN STEWED WHITE BEANS)
Steps:
- Gather the ingredients.
- Mix all ingredients in a pressure cooker.
- Add 2 quarts (2 liters) of water, and bring to a simmer.
- Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.
- If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.
- Adjust the seasoning if desired, and serve.
- Enjoy!
- Gather the ingredients.
- Mix all ingredients in a large pot.
- Add 2 quarts (2 liters) of water and bring to a simmer.
- Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.
- If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.
- Adjust the seasoning if desired, and serve.
- Enjoy!
Nutrition Facts : Calories 443 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 13 g, Protein 19 g, SaturatedFat 3 g, Sodium 1078 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
- Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
- Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.
STEWED WHITE BEANS
Provided by Moira Hodgson
Categories dinner, main course, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Rinse the beans with cold water and pick over carefully. Put them in a heavy casserole with the pig's feet and tomatoes. Add water to cover. Season with salt and pepper, cover and simmer for about 1 1/2 hours, or until cooked, adding more water if necessary. Set aside until half an hour before serving.
- Preheat oven to 425 degrees. Stir in to the beans the parsley, garlic, 4 tablespoons butter, more salt and pepper if necessary. Sprinkle with bread crumbs, dot with remaining butter and bake, uncovered, until sizzling.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
WHITE BEAN STEW
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.
GRILLED RABBIT SAUSAGE OVER STEWED WHITE BEANS
Provided by Emeril Lagasse
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the sausage:
- Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
- For the Beans:
- Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
FAST WHITE-BEAN STEW
A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.
Provided by Annacia
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
- Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
- Stir in broth, beans, ham, and pepper and bring to a boil.
- Reduce heat and simmer, uncovered, 5 minutes.
- Stir in greens and cook until wilted.
- While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
- Serve stew with toasts.
Nutrition Facts : Calories 965.3, Fat 19.1, SaturatedFat 5.4, Cholesterol 53.3, Sodium 1118, Carbohydrate 144.2, Fiber 22.8, Sugar 6.9, Protein 56.4
STEWED COLLARD GREENS AND WHITE BEANS
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.) Use leftovers to make a Collard Greens and White Beans Quesadilla.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
- Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.
Nutrition Facts : Calories 350 g, Cholesterol 6 g, Fat 10 g, Fiber 12 g, Protein 19 g, Sodium 168 g
STEWED WHITE BEANS WITH TOMATOES
Provided by Moira Hodgson
Categories one pot, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the beans overnight in cold water to cover. Rinse them and put them in a heavy casserole with the tomatoes and their juice, and enough water to cover. Add the onion and garlic and simmer gently for about an hour, uncovered, or until tender. Add salt and pepper to taste after the beans have cooked for 30 minutes.
- Stir in the parsley and the olive oil. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 19 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 531 milligrams, Sugar 6 grams
GARLICKY STEWED WHITE BEANS WITH MIXED PEPPERS
From Cooking Light Magazine. Serve these hearty stewed beans with a nice salad and some crusty French bread toasted with parmesan cheese.
Provided by DailyInspiration
Categories Peppers
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.
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