WHITE BEANS WITH GARLIC, LEMON & PARMESAN
Steps:
- Spread the beans on a baking sheet. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, onion, and rosemary, and bring to a boil. Reduce the heat to a simmer, cover and cook until the beans are very tender but not falling apart, 45 minutes to 1-1/2 hours, longer if necessary. Start checking early because beans cook at different rates; if the water level gets low, add more. When the beans are cooked, let them cool in their liquid for about 15 min. and then drain. Transfer them to a large bowl and keep them warm. (If using canned beans, rinse and drain them well.)
- Meanwhile, in a small saucepan or skillet, combine the olive oil, garlic, and rosemary. Heat gently until the rosemary starts to sizzle lightly, remove the pan from the heat, and leave to steep for about 20 min. Discard the rosemary.
- Take the garlic cloves from the oil (reserve the oil) and put them in a food processor, along with the anchovies, grated cheese, salt, pepper, zest, and lemon juice. Process to a fairly smooth mixture. Taste for seasoning; the dressing should be highly seasoned.
- Toss the dressing with the warm beans, using a rubber spatula to gently fold so the beans get well coated but not smashed. Let the beans sit for a few minutes and then toss a few more times. It may seem like too much liquid at first, but the beans will gradually absorb it all. Fold in the reserved infused oil, the tomatoes, and the parsley. Taste for seasoning and serve.
Nutrition Facts : ServingSize four to six., Calories 220 kcal, Fat 90 kcal, SaturatedFat 1.5 g, TransFat 10 g, Carbohydrate 25 g, Fiber 6 g, Protein 10 g, Cholesterol 5 mg, Sodium 430 mg, UnsaturatedFat 8 g
WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY
This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.
Provided by Karens Krazy Kitchen
Categories Beans
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a small pan, combine the rosemary sprigs, olive oil and garlic.
- Heat to a sizzle and turn off. (about 4 minutes).
- Let sit for at least one hour.
- Discard the rosemary.
- Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
- Combine the marinade with the beans and chopped parsley in a medium bowl.
- Cover and let marinate in the refrigerator for at least an hour or overnight.
- Bring to room temp before serving.
- Enjoy!
Nutrition Facts : Calories 393.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 23.6, Sodium 282.8, Carbohydrate 42.5, Fiber 9.3, Sugar 1.1, Protein 19.8
WHITE BEANS WITH ROSEMARY AND GARLIC
Steps:
- Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
- Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
- In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
- Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
- Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
- Variation
- Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.
WHITE BEANS AND ROSEMARY CROSTINI
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
GREEN BEANS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
- Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
- Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
ROSEMARY WHITE BEAN SALAD
Make and share this Rosemary White Bean Salad recipe from Food.com.
Provided by ShakenCake
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large frying pan over medium heat.
- Add the onion and cook for 5 minutes or until softened.
- Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through.
- Add the lemon juice and season with salt and pepper to taste.
- Serve with lemon wedges.
Nutrition Facts : Calories 506.2, Fat 9.2, SaturatedFat 5.4, Cholesterol 21.4, Sodium 76.9, Carbohydrate 79.6, Fiber 19.6, Sugar 2.5, Protein 29.7
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
LEMON ROSEMARY GREEN BEANS
Categories Side Thanksgiving Vegetarian Quick & Easy Low Cal Lemon Rosemary Green Bean Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.
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