White Bean And Grilled Vegetable Puree Recipes

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
• Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
• In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
• Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
• To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
• Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.

WHITE BEAN PUREE ON ENDIVE

Steps:

• Heat the oil in a medium skillet over medium heat until it shimmers. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans, broth, sugar, red pepper flakes and salt and black pepper to taste. Increase the heat to medium high and bring to a boil. Reduce the heat to maintain a brisk simmer and cook, stirring occasionally, until the liquid has reduced by about half, about 8 minutes.
• Transfer to a food processor and pulse until almost smooth. Transfer to a bowl and stir in the chives, mint, parsley and lemon zest and juice; season with salt and pepper.
• Trim the bottom 1/2 inch of the stem from the endives. Remove the large outer leaves and reserve for another use. Carefully separate the medium and small leaves, trimming the stem more as necessary. Reserve the baby leaves for another use.
• Spoon some of the bean puree onto the base of the medium and small leaves and garnish each with a small mint leaf. Arrange decoratively on a platter. Serve immediately.

WHITE BEAN PUREE

Steps:

• In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
• Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

GRILLED FETA AND PEPPERS ON PUREE OF WHITE BEANS

Steps:

• Place beans in a bowl, cover with water by a few inches, and soak overnight. Heat 1/4 cup of the oil in a saucepan, add the onions and saute until soft and just golden, 5 to 7 minutes. Add 2 cups of water and bring to a boil. Drain the beans and add them to the saucepan. Cook over low heat until beans are very soft, adding more water if needed, about 1 to 1 1/2 hours. (There should hardly be any liquid left when the beans are ready.)
• Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
• Heat a grill. In a small bowl, combine the oregano, olive oil, vinegar, and salt and pepper.
• Cut six 12-inch squares of aluminum foil. Divide pepper strips among center of foil squares. Arrange one feta square atop peppers, along with tomato slices, and drizzle reserved olive oil mixture over the top. Wrap foil packets securely and place on grill or under the broiler. Grill until packets are heated through, about 5 minutes.
• When beans are ready, mash them with the back of a spoon to form a paste, or place in a blender and process until smooth. Stir in the remaining 1 tablespoon olive oil. Season with the lemon juice, sugar, and salt and pepper.
• Spoon bean puree onto individual plates, and use a spatula to slip roasted peppers, feta and tomatoes off of foil and onto puree. Drizzle with olive oil, garnish with Kalamata olives, and serve with Retsina.

GRILLED VEGETABLE AND WHITE BEAN SALAD

Steps:

• Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
• Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
• Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
• Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
• Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
• Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
• Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.

BAKED WHITE BEAN PUREE

Steps:

• Preheat oven to 350 degrees. Place a medium saucepan coated with olive-oil cooking spray over medium heat. Add chopped onion and garlic, and saute until translucent. Add 1 teaspoon rosemary, cannellini beans, and salt and pepper, and saute until very hot.
• Transfer bean mixture to the bowl of a food processor, add white-wine vinegar, 1 tablespoon olive oil, and 3 tablespoons reserved bean liquid, and then puree until smooth.
• Combine bread crumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.
• Place bean puree in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot with toast and assorted vegetables.

GRILLED MUSHROOM BURGERS WITH WHITE BEAN PUREE

Steps:

• Heat a grill or grill pan over medium heat. Make the bean puree: In a food processor, combine one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If the mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.
• Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
• Place the onion slices on a plate, and lightly coat each side with cooking spray. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer to a clean plate; keep warm.
• Place the mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip the mushrooms, and continue cooking until the stem side of each cap is browned and center is tender, about 4 minutes more.
• Split the hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.

GRILLED MUSHROOM BURGER WITH WHITE-BEAN PUREE

Steps:

• Heat a grill or grill pan over medium heat. Make bean puree: In a food processor, combine one-quarter of garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.
• Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
• Place onion slices on a plate, and lightly coat each side with cooking spray. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; keep warm.
• Place mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
• Split hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread 1/4 cup bean puree on the bottom half of each bun, and top with two grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.

WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
• Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
• Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

WHITE-BEAN PUREE WITH WHITE TRUFFLES

Steps:

• Cover the beans with water, and soak overnight. Or use the quick- soaking method: Cover the beans with water, bring to a boil, and boil 2 minutes. Remove from the heat, and set aside for 1 hour.
• Drain the beans and discard the soaking water. Place the beans, onion, sage, garlic and oil in soup kettle. Add fresh water to cover. Bring to a boil, lower the heat, and cook, covered, at a bare simmer until the beans are very soft, 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and as the beans absorb the liquid, add more water, little by little. The beans should always be covered by liquid but never swimming in it.
• If fresh sage is used, remove the sprigs and discard. Place the beans and liquid in a food processor, and process until very smooth. If using fresh white truffle, scrape half into the puree, and continue processing until well blended. Serve the puree immediately, with the remaining truffle shaved over the surface. If using truffle paste, puree the entire amount with the beans just before serving.