BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL
Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute 1 (15-ounce) can of white cannelloni beans, drained, with a bit of the bean liquid reserved.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
- For the bruschetta topping:
- Preheat a grill or stove-top grill pan.
- Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
- While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
- With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
- When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
- Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.
WHITE BEAN PURéE WITH SUN-DRIED TOMATOES
Categories Condiment/Spread Bean Tomato Appetizer Rosemary Spring Bon Appétit
Yield Makes 4 cups
Number Of Ingredients 16
Steps:
- Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
- Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
- Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
- Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.
WHITE BEAN, ROSEMARY AND SUN-DRIED TOMATO SPREAD
My rendition of a Weight Watchers classic. This is yummy and you can happily serve this with vegetables and pita chips to family and guests who will never know it is both Core and points friendly. If your sun-dried tomatoes are very dry, soak them in boiling water for 5 minutes before chopping. A word of caution: this recipe does not do well over time as after two or three days the lemon becomes too pronounced and spoils the balance of flavors. My suggestion if you want to enjoy this over many days is to reduce the amount of juice and zest by half.
Provided by justcallmetoni
Categories Beans
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except pepper in a food processor (I use a mini chopper for this). Blend until it is pureed. Add pepper to taste.
- Chill at least 30 minutes and up to a day and serve with cut up vegetables or pita chips.
- Two tablespoons per serving = 1 point.
CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES
If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor
Provided by TishT
Categories Beans
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except tomatoes and olives in slow cooker.
- Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
- Stir in tomatoes and olives.
WHITE BEAN, SUN-DRIED TOMATO, AND FETA BITES
Provided by Katie Brown
Categories Bean Cheese Tomato Appetizer Bake Cocktail Party Quick & Easy New Year's Eve Feta Fall Winter Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 40 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In small saucepan over moderately low heat, heat 2 tablespoons olive oil and tomato oil until hot but not smoking. Add pine nuts and toast, stirring occasionally, until light golden brown, 3 to 4 minutes. Remove from heat and stir in garlic, thyme, and red pepper flakes. Continue stirring until mixture cools slightly, about 3 minutes. Stir in beans, tomatoes, lemon juice, basil, Parmesan, and Feta. (Topping can be prepared ahead and refrigerated, covered, up to 6 hours. Before serving, bring to room temperature.)
- Arrange bread squares on parchment-lined baking sheet and brush on both sides with remaining 4 tablespoons olive oil. Toast, turning once, until light golden brown, about 3 minutes per side.
- Top squares with white bean topping and serve immediately. (Alternately, serve white bean, sun-dried tomato, and Feta mixture in bowl and arrange toast squares alongside.)
WHITE BEANS, SUN-DRIED TOMATOES AND BASIL BITES
Number Of Ingredients 13
Steps:
- 1. Rinse beans. In small saucepan combine beans and enough water to fill pan 1-inch higher than beans. Bring to boiling. Reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour.2. Drain and rinse beans. In same saucepan combine beans and enough water to completely cover. Stir in 2 tablespoons of oil, half of garlic and bay leaf. Bring to boiling. Reduce heat. Simmer, covered for 1 hour. Remove from heat. Cover and refrigerate for 1 to 2 days.3. In large skillet combine remaining 2 tablespoons oil and remaining garlic. Cook and stir over medium heat until garlic turns golden. Stir in red pepper. Cook for 10 seconds. Stir in basil. Cook and stir until basil wilts. Stir in tomatoes. Cook and stir about 1 minute more. Season to taste with lemon juice, salt and pepper.4. Drain beans, reserving liquid. Stir into tomato mixture in skillett. Add enough reserved bean liquid to make of desired consistency.5. Top crackers with bean mixture. Sprinkle cheese on top.
Nutrition Facts : Nutritional Facts Serves
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