WHITE BEAN AND OLIVE DIP
A sophisticated twist on bean dip, earthy, creamy white beans punctuated by salty, pungent black olives are an irresistible combination. Serve with crackers and carrot sticks.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- Toast pine nuts in a skillet over medium heat, shaking skillet once, until golden brown, 2 to 3 minutes. Let cool, and chop coarsely. Toast cumin seeds in the same skillet over medium heat until fragrant, 1 to 2 minutes.
- Pulse beans, lemon juice, mayonnaise, cayenne, and cumin in a food processor until combined. With the machine running, add oil in a slow stream, processing until smooth. Transfer to a medium bowl. Stir in pine nuts and olives, and season with salt. Serve with crackers and carrot sticks.
TOASTS WITH WHITE BEANS AND RICOTTA SALATA
Provided by Aida Mollenkamp
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse and drain the beans and put in bowl. Add the parsley, lemon zest and juice, and the oil and season with salt and pepper. Toss to combine. Top each bread slice with some of the bean mixture, then top each with a small crumble of ricotta. Serve immediately.
TUSCAN WHITE BEANS WITH OLIVE OIL
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans.
- Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled.
RED SNAPPER FILLETS ON GARLIC TOASTS W/ ARUGULA WHITE-BEAN SALAD
From the August 2007 edition of Sunset magazine: "This is a main course built for summer: substantial but light, with a refreshing salad beneath. If you'd prefer skinless fillets, by all means use them, but be aware that the delicate edges may break up a bit. 'For serving,' says Valerie, 'I do a final drizzle of olive oil,' which creates an appetizing shine." Nutrition facts: 510 cal, 234 fat cal, 46g protein, 26g fat, 3g sat fat, 20g carb, 3g fiber, 916mg sodium, 73mg chol.
Provided by Heather3271
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. Put bread slices on a large baking sheet, brush both sides with olive oil (about 6 tbsp), and sprinkle with salt and pepper to taste. Broil bread on both sides until golden and crunchy, about 2 minutes per side. When toasts are cool enough to handle, rub each on one side with garlic halves. Lower heat to 325 degrees.
- Zest 1 lemon (to yield 1 tsp zest) and squeeze half of it (to yield 2 tsp juice). Cut other lemon into wedges. In a large mixing bowl, whisk together 3/4 tsp salt, 1/4 tsp pepper, lemon zest, lemon juice, and 2 tbsp olive oil. Add beans and toss gently to mix. Set aside.
- With a very sharp knife, make shallow slashes about 1 inch apart in skin of snapper fillets. Season fillets with salt and pepper. Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add 4 fillets skin side down, reduce heat to medium, and cook 5 to 6 minutes, pressing often with spatula to keep them as flat as possible; turn over and cook another 2 minutes. Transfer to a baking sheet and reserve pan juices in a bowl. Wipe pan clean with paper towels and cook remaining fillets the same way, reserving pan juices and transferring to baking sheet. Put fish in oven and cook until done, about 8 minutes (cut to check).
- Add arugula and tomatoes to beans and toss gently but thoroughly. Divide salad among 8 plates, arranging in center.
- Set toasts, garlicky side up, on salads and top toasts with snapper fillets, skin side up. Drizzle each fillet with a bit of pan juice, then top with about 1 tbsp tapenade and a parsley sprig, and a drizzle of olive oil. Garnish each plate with a lemon wedge. Drizzle some olive oil over each.
- Notes: Wash the arugula the night before and chill, wrapped in a kitchen towel and stored in a resealable plastic bag. Make the toasts (grilled instead of broiled, if you like) a day ahead and keep in an airtight container. The vinaigrette can be made up to a week ahead and kept in the refrigerator. The fish can be seared (2-3 minutes per side in a hot pan) shortly before dinner, then put in a 350-degree oven for about 8 minutes to finish cooking (an easy way to get all 8 servings ready at once).
Nutrition Facts : Calories 627.9, Fat 23.2, SaturatedFat 3.6, Cholesterol 79.9, Sodium 711, Carbohydrate 49.5, Fiber 6.2, Sugar 1.1, Protein 54.9
WHITE BEAN AND BROCCOLINI BRUNCH TOASTS
Brunch toasts are my absolute fave thing. This version features a white bean "spread" along with fresh broccolini and a perfectly fried egg in all of its yolky glory.
Provided by Jonathan Charbz
Categories Breakfast Eggs
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
- Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
- While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
- Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
- While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
- For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 57.1 g, Cholesterol 205.7 mg, Fat 16.3 g, Fiber 8.8 g, Protein 25.8 g, SaturatedFat 6.6 g, Sodium 353.1 mg, Sugar 5.3 g
WHITE BEAN-AVOCADO APPETIZER TOASTS
Entered for safekeeping, from 11/10/13 NY Times magazine. The measurements are rather loose, so why not sprinkle on some finely chopped red onion, as well?
Provided by KateL
Categories Spreads
Time 15m
Yield 10 toasts, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Rinse and drain 2 15-oz. cans cannellini beans. Puree with juice of 1 lemon, fresh parsley, 1 garlic clove, and 1 teaspoon salt.
- Make Toasts: Brush baguette slices with olive oil, season with salt and toast until golden and crisp.
- Spread white bean garlic dip on toasts.
- Top with sliced avocado, salt, pepper, and olive oil. If you can't control yourself, toss on some finely chopped red onion as well.
Nutrition Facts : Calories 401.7, Fat 5.3, SaturatedFat 1.1, Sodium 1011.2, Carbohydrate 72.5, Fiber 8.5, Sugar 4.5, Protein 17
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- Place the beans in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the beans. Stir in the feta cheese, red peppers and tomatoes. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes. It will have the most flavor that way – but you can obviously eat it right away!
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WHITE BEANS ON TOAST – A COUPLE COOKS
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Cuisine VegetarianTotal Time 1 hr 25 minsCategory Main DishCalories 484 per serving
- Make sure to soak your beans overnight (or at least 4 hours), covered in room temperature water.
- Combine the beans in a large pot with enough water to cover by 2 inches. Add the onion, carrots, kombu, and bay leaves, turn the heat to medium-high, and bring the beans to a boil. Let then boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover, and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the beans, water, and aromatic vegetables in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.)
- Discard the onion, carrots, kombu, and bay leaves and strain the beans, reserving all of the cooking liquid.
- In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and sauté until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1 1/2 cups of the reserved cooking liquid, and the salt. Cook just until the beans are hot and the flavors have melded, 2 to 3 minutes. Stir in the pepper, taste, and add more salt if needed. (Here we added about 3/4 teaspoon extra salt until the flavor popped.)
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- In a medium mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, herbs, honey, garlic, and red pepper flakes. Fold in the white beans, roasted peppers, and sun-dried tomatoes. Season to taste with salt and pepper. Cover the bowl and set aside to marinate for at least 30 minutes.
- To make the olive oil-fried toasts: Preheat a large skillet over medium heat and add a thin layer of olive oil. Once hot, add the bread slices and fry until golden brown and crisp on both sides. Season with salt and pepper. Serve a generous helping of the beans on top of each bread slice, topped with crumbled goat cheese, if desired, and microgreens.
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