White Bean Ragout Crostini With Red Onion Jam Recipes

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WHITE BEAN RAGOUT



White Bean Ragout image

This quick ragout of white beans and sweet tomatoes might just be my favorite recipe of the summer.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 4-6

Number Of Ingredients 11

½ pound dried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya)
¼ cup extra virgin olive oil
1½ cups chopped yellow onions, from about one large or two small onions
3 large garlic cloves, minced
1 pint cherry or grape tomatoes, halved
1½ cups low sodium chicken or vegetable broth
1½ teaspoons tomato paste
1½ teaspoons balsamic vinegar
Salt and pepper
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped mint

Steps:

  • Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
  • Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
  • Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

Nutrition Facts : Calories 263, Fat 10g, Carbohydrate 35g, Protein 11g, SaturatedFat 1g, Sugar 8g, Fiber 8g, Sodium 37mg, Cholesterol 0mg

WHITE BEAN RAGOUT



White Bean Ragout image

Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Recipes For Two

Time 25m

Number Of Ingredients 10

2 teaspoons olive oil
½ cup chopped onion
3 cloves garlic, minced
⅔ cup sliced zucchini
1 teaspoon snipped fresh rosemary
1 (15 ounce) can reduced-sodium white kidney (cannellini) beans, rinsed and drained
½ cup reduced-sodium chicken broth
½ cup chopped roma tomato
2 cups fresh baby spinach
2 tablespoons finely shredded Asiago cheese

Steps:

  • In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.
  • Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 38.2 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.4 g, Protein 15.1 g, SaturatedFat 2.2 g, Sodium 418.1 mg, Sugar 4 g

WHITE-BEAN AND CAPER CROSTINI



White-Bean and Caper Crostini image

For an extra layer of flavor, use a garlic- or herb-infused oil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 7

Simple Crostini
1 can (15 ounces) canellini beans, rinsed and drained
1/4 small red onion, minced
1 tablespoon capers, rinsed
1 tablespoon olive oil
1 teaspoon white-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a bowl, combine cannellini beans, onion, capers, olive oil, and white-wine vinegar. Mix, mashing beans slightly; season with salt and pepper. Top crostini with topping.

CROSTINI WITH RICOTTA AND RED-ONION JAM



Crostini with Ricotta and Red-Onion Jam image

The rich acidity of the onion jam blends nicely with the ricotta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 thinly sliced medium red onion
2 tablespoons sugar
Salt and pepper
3 tablespoons dry red wine
2 teaspoons red-wine vinegar
1 1/2 cups whole-milk ricotta
20 crostini

Steps:

  • In a small saucepan, combine butter, red onion, and sugar; season with salt and pepper. Cover and cook over medium-low, stirring every 10 minutes, until onion is soft and slightly caramelized, 30 minutes. Add wine and vinegar and cook, uncovered, stirring occasionally, until mixture is thick and glossy, about 20 minutes. Let onion jam cool to room temperature (or cover and refrigerate, up to 3 days; bring to room temperature before using). Divide ricotta among crostini and top with onion jam.

WHITE BEAN RAGOUT CROSTINI WITH RED ONION JAM



White Bean Ragout Crostini with Red Onion Jam image

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

Provided by All-Clad

Time 1h40m

Yield Makes 5 dozen

Number Of Ingredients 20

1 pound dried cannellini beans
1 small carrot, peeled
1 small celery stalk
1 small shallot, peeled and root end trimmed but left intact
1 garlic clove, peeled and lightly smashed
1 bay leaf
1 teaspoon kosher salt, divided
2 tablespoons olive oil
1.5 tablespoon freshly squeezed lemon juice
2 tablespoons Olive Oil
2 large red onions, cut lengthwise and cut into 1/16-inch slices
2 teaspoon kosher salt
1 cup red wine
2 tablespoons light brown sugar
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 baguettes, cut into 1/3-inch slices on a slight bias
1/2 cup olive oil, plus more for drizzling
2 garlic cloves, peeled
1 Chiffonade of fresh mint leaves for garnish

Steps:

  • Note: Beans do not need to be soaked. Rinse beans and place in an All-Clad 3.5 quart round oven. Cover with 8 cups water and add carrot, celery, shallot, garlic and 2 teaspoons salt. Bring to a simmer, cover, and continue to cook over very low heat until beans are soft, about 1 hour 20 minutes. Remove vegetables and bay leaf. Drain liquid from beans and return to pot. Mash with a potato masher until smooth, but still somewhat textured. Season with remaining 2 teaspoons salt, olive oil and lemon juice and mix well.
  • In a large skillet, heat olive oil over medium heat. Add onions and salt and saute until soft and somewhat translucent, about 15 minutes. Add wine, brown sugar and balsamic vinegar and reduce heat to low. Continue to cook until liquid is almost completely gone, about 30 minutes longer. Stir in red wine vinegar and check seasoning, adding more vinegar if desired.
  • Preheat oven to 350 degrees. Brush both sides of the bread slices with olive oil and arrange in a single layer on rimmed baking sheets. Bake until golden and crispy, about 15 minutes. As soon as the bread is cool enough to handle, rub one side with garlic clove to infuse with flavor. Top each crostini with about 1 tablespoon bean ragout and 1 1/2 teaspoons of onion jam. Top with mint chiffonade and drizzle with olive oil.

TUSCAN WHITE BEAN CROSTINI



Tuscan White Bean Crostini image

This looks so nice on a appetizer buffet table. The flavors compliment so nice too. I love to make this for dinner parties. I hope you enjoy as much as we do.

Provided by mommyoffour

Categories     Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

30 ounces white beans, rinsed and drained (such as Great Northern or cannellini)
1/2 large red bell pepper, finely chopped
1/3 cup finely chopped onion
1/3 cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
18 slices French bread, about 1/4 inch thick

Steps:

  • Combine beans, bell pepper and onion in large bowl.
  • Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
  • Pour over bean mixture; toss to coat.
  • Cover; refrigerate 2 hours or overnight.
  • Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
  • Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
  • Remove; cool completely.
  • Top each toasted bread slice with about 3 T. bean mixture.

VENISON AND WHITE BEAN CROSTINI WITH BLACK OLIVE TAPENADE



Venison and White Bean Crostini with Black Olive Tapenade image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 pound ground venison
1/8 cup olive oil, divided
2 cloves garlic, finely chopped
2 shallots, finely chopped
2 teaspoons freshly chopped thyme leaves
1 small can (approximately 16 ounces) white beans (such as cannellini), drained
1/2 cup red wine
1 small wheel garlic and herb soft cheese (about 5 to 6 ounces) (recommended: Boursin), divided
1/2 cup black olives
3 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
1/2 loaf French bread, sliced into 16 (1/2-inch) slices and toasted

Steps:

  • In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots. Add thyme and beans. Smash and break up the beans as you stir them into the mixture. Add red wine and cook until dry. Remove from heat and crumble 3/4 of the wheel of cheese into mixture and let cool. Finely chop black olives combine with remaining 1 tablespoon olive oil. Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper.
  • Take 16 slices of the toasted bread. Spoon venison mixture onto each slice. Garnish on top with black olive mixture.

WHITE BEANS AND ROSEMARY CROSTINI



White Beans and Rosemary Crostini image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
4 ounces pancetta, diced
3 sprigs fresh rosemary, leaves removed
2 cloves garlic, peeled and thickly sliced
Two 15-ounce cans cannellini beans, drained and rinsed
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
Baguette, sliced

Steps:

  • Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
  • Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
  • Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

WHITE BEAN CROSTINI



White Bean Crostini image

A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped ripe olives
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
24 slices French bread baguette (1/2 inch thick)
Sliced ripe olives and additional fresh thyme, optional

Steps:

  • In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

TUSCAN WHITE BEAN RAGOUT



Tuscan White Bean Ragout image

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.

Provided by Sharon123

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans)
2 tablespoons olive oil
2 tablespoons garlic, chopped (about 5 cloves)
2 medium onions, diced
2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
2 ounces unsalted butter
1/4 cup flat-leaf Italian parsley, rough chopped
1/2 cup parmigiano-reggiano cheese, grated (optional)
kosher salt & freshly ground black pepper
3 drops extra virgin olive oil (or a nice flavored oil)

Steps:

  • Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
  • Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
  • Serve warm, drizzled with extra virgin olive oil.
  • Note:.
  • This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4

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