WHITE BEAN AND ENDIVE SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
- Add the chicken stock and simmer for 15 minutes.
- Puree the soup in a blender or a food processor, then return it to the saucepan.
- Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 550 milligrams, Sugar 2 grams
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.
WHITE BEANS WITH BACON AND ENDIVE
Categories Bean Side Quick & Easy Buffet Bacon Spring Endive Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (side-dish) servings
Number Of Ingredients 6
Steps:
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.
WHITE BEAN PUREE
Provided by Molly O'Neill
Categories weekday, side dish
Time 2h
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 1/2 to 2 hours.
- Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 558 milligrams, Sugar 4 grams
WHITE BEAN PURéE
Yield Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.
BAKED WHITE BEAN PUREE
Beans are the most concentrated food source of natural fiber, making this a healthy dip to serve with raw or steamed vegetables. It is especially satisfying with artichokes, which are often paired with high-fat butter or mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 102 g, Fat 6 g, Fiber 6 g, Protein 6 g, Sodium 342 g
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