White Beans With Onion Confit Recipes

WHITE BEANS WITH ONION CONFIT

White Beans With Onion Confit image

This is from Food & Wine Feb 2010. I haven't tried this yet but it looks like a great appetizer or side dish. I would serve this with crusty french bread. They suggest pairing this dish with a citrusy Alabarino: 2008 Santiago Ruiz.

Provided by Momma de Finn

Categories Beans

Time 45m

Yield 4 cups

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tbl extra virgin olive oil
2 large onions, thinly sliced
10 garlic cloves, thinly sliced
1 tablespoon rosemary, chopped
1/4 teaspoon crushed red pepper flakes
kosher salt & freshly ground black pepper
2 (15 ounce) cans cannellini beans, drained and rinsed
2 tablespoons flat leaf parsley, chopped
1 cup water
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes.
Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer.
Stir in the beans, parsley and water and simmer until stewy, about 5 minutes.
Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 479.7, Fat 15.8, SaturatedFat 3, Cholesterol 3.6, Sodium 103.7, Carbohydrate 63.8, Fiber 14.7, Sugar 4.1, Protein 23.8

CONFIT OF WHITE BEANS WITH ROASTED TOMATO AND ORECCHIETTE FAGIOLI ALL'UCCELLETTO

Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups dried cannellini beans or other large white beans
1/2 onion, peeled and quartered
1 celery rib, quartered
1 carrot, quartered
1 bay leaf
Sea salt, preferably gray salt
1 1/4 cups extra-virgin olive oil, plus 1 tablespoon for finishing
12 cloves garlic, peeled and lightly crushed
3/4 cup tomato puree
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon crushed red pepper flakes
Sea salt, preferably gray salt
Freshly ground black pepper
8 cups hot, cooked orecchiette pasta

Steps:

For the beans: Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain.
Return the beans to the saucepan along with the onion, celery, carrot and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy. Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.)
Preheat the oven to 300 degrees F. Drain the beans and discard the vegetables but reserve the liquid.
In a preheated casserole pan that can go from the stove top to the oven, pour in 1/4 cup olive oil, add garlic cloves and allow to caramelize, about 1 to 2 minutes. Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid. Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil. Season with salt and pepper, to taste. Bake, uncovered, for 30 minutes.
Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve over orecchiette pasta.

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