White Bean Brandade Recipes

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CAULIFLOWER-AND-WHITE-BEAN BRANDADE



Cauliflower-and-White-Bean Brandade image

Provided by Molly O'Neill

Categories     condiments, dips and spreads, appetizer

Time 5m

Number Of Ingredients 6

1/2 cup mashed potatoes
2/3 cup chopped, cooked cauliflower
1/2 cup mashed and sieved cooked white beans
2 cloves garlic, minced
1/2 cup olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Place the potatoes, cauliflower, beans and garlic in a food processor and pulse until combined. With the motor running, drizzle in the oil. Transfer to a bowl and season to taste with salt and pepper. Serve with Cauliflower Fritters and Stilton Rouille (see recipes).

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams

SMOKED FISH AND WHITE BEAN BRANDADE



Smoked Fish and White Bean Brandade image

Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ("ragout of cod"), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato. Can be prepared in 45 minutes or less.

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

a 19-ounce can cannellini beans, rinsed and drained
a 1-pound piece smoked whitefish, skin and bones discarded and fish flaked (about 3 cups)
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
3/4 cup milk
2 teaspoons fresh thyme leaves, minced
Accompaniment: Melba toasts or red bell pepper, cut into wide strips

Steps:

  • In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.

RED WHITE BEANS



Red White Beans image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup chicken stock
2 (15-ounce) cans cannellini beans, drained

Steps:

  • Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.

DUNGENESS CRAB AND HEIRLOOM BEAN BRANDADE



Dungeness Crab and Heirloom Bean Brandade image

Provided by Nancy Oakes

Categories     Cheese     Appetizer     Christmas     Thanksgiving     High Fiber     Oscars     Cheddar     Cream Cheese     Seafood     Crab     Family Reunion     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 18

1 cup dried white heirloom beans (such as marrow beans) or Great Northern beans
1 celery stalk, cut in half crosswise, plus 1/4 cup finely chopped celery
1 carrot, peeled
1 small onion, halved
1 teaspoon coarse kosher salt
8 ounces Dungeness crabmeat, picked over
1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces)
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons (1/4 stick) butter
1/2 cup finely chopped shallots
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
4 ounces Crescenza cheese or cream cheese (about 1/2 cup)
4 tablespoons chopped fresh Italian parsley, divided
Toasted baguette slices

Steps:

  • Rinse beans with cold water; place in large saucepan. Add enough cold water to cover beans by 2 inches; let soak overnight. Drain. Return beans to same pan. Add enough cold water to cover beans by 3 to 4 inches.
  • Add celery stalk, carrot, and onion. Bring to boil. Reduce heat; simmer uncovered until beans are tender, about 1 hour. Remove from heat. Add 1 teaspoon coarse salt; let beans cool in cooking liquid. DO AHEAD: Can be made 2 days ahead. Cover and chill in cooking liquid. Before using, drain beans, reserving 1/4 cup cooking liquid.
  • Lightly butter 1-quart baking dish. Combine crab, cheddar cheese, mayonnaise, mustard, lemon juice, and Worcestershire sauce in medium bowl; chill.
  • Melt butter in large saucepan over medium heat. Add shallots; sauté until soft, about 3 minutes. Add chopped celery, garlic, and cayenne; stir 2 minutes. Add beans and 1/4 cup cooking liquid; cook until heated through, mashing beans coarsely, about 2 minutes. Add Crescenza cheese; stir until melted. Fold in crab mixture and 2 tablespoons parsley. Season with salt and pepper. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Chill crab brandade uncovered until cold, then cover and keep chilled.
  • Preheat oven to 400°F. Bake brandade uncovered until heated through and mixture begins to bubble at edges, about 30 minutes. Sprinkle with 2 tablespoons parsley. Serve warm with toasted baguette slices.
  • Ingredient tip:
  • Crescenza cheese is a soft-ripened cow's-milk cheese traditionally made in Italy. Look for it at your local cheese store, or order it online from bellwethercheese.com or mozzco.com.
  • What to drink:
  • Try a crisp California Chardonnay with the appetizers. We like the Cakebread Cellars 2007 Napa Valley Chardonnay ($39). It's bright and fruity, with notes of lemon zest and pear. The Napa Valley winery, which was founded in 1973, is currently run by four members of the Cakebread family.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER



White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

  • Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
  • Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
  • Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

BRANDADE OF WHITE BEANS WITH ARTICHOKES AND TRUFFLE VINAIGRETTE



Brandade Of White Beans With Artichokes And Truffle Vinaigrette image

Provided by Molly O'Neill

Categories     appetizer

Time 1h15m

Yield Four servings

Number Of Ingredients 12

6 tablespoons dried white beans, soaked in water overnight, drained
2 cloves garlic, peeled
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon truffle oil
8 whole, fresh artichoke hearts, cooked until tender
1/2 teaspoon chopped truffle, optional
1 cup mache
4 teaspoons chopped chives

Steps:

  • Place the beans and the garlic in a saucepan and cover with water. Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered. Drain and place the beans in a food processor. Add 1/2 teaspoon salt and pepper and process until smooth.
  • Place the cream in a bowl and whip with a whisk until the cream holds soft peaks. Fold the cream into the bean puree. Adjust seasoning if needed and refrigerate until cold and firm.
  • Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil. Season with salt and pepper to taste. Cut 4 of the artichoke hearts into wedges.
  • To serve, place 1 whole artichoke heart in the center of each of 4 plates. Spoon the bean puree into the center of the artichoke hearts. Arrange the artichoke wedges around the plates. Season with salt and pepper. Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish. Garnish with the mache and sprinkle with chives. Serve cold.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

BRAISED WHITE BEANS



Braised white beans image

A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast

Provided by Mary Cadogan

Categories     Dinner, Side dish

Time 2h

Number Of Ingredients 10

500g dried white bean (haricot or cannellini), soaked overnight
2 onions
3 carrots
2 celery sticks
3 garlic cloves
1 bouquet garni (I used 2 sprigs each parsley, rosemary and thyme, plus a bay leaf)
25g butter
2 tbsp olive oil
3 tomatoes , skinned and chopped
chopped parsley , to serve

Steps:

  • Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
  • Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
  • Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.

Nutrition Facts : Calories 247 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.15 milligram of sodium

BRANDADE



Brandade image

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood

Time P1DT1h20m

Yield 24

Number Of Ingredients 12

1 pound salted cod fish
1 ½ cups whole milk
6 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 large cloves garlic, halved
1 teaspoon lemon zest
¼ cup extra-virgin olive oil, divided
½ lemon, juiced
1 pinch freshly ground black pepper
1 tablespoon creme fraiche

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
  • Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
  • Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
  • Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
  • Bake in the preheated oven until browned and bubbling, about 20 minutes

Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g

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