White Beans With Onion Confit Recipes

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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

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.

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

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

WHITE BEAN SOUP WITH DUCK CONFIT



White Bean Soup With Duck Confit image

Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.

Provided by Paul Grimes

Categories     Soup/Stew     Blender     Bean     Duck     Tomato     Cognac/Armagnac     Fall     Simmer     Gourmet

Yield Makes 6 (main course) servings

Number Of Ingredients 15

1 pound dried white beans such as cannellini (2 1/2 cups), picked over and rinsed
4 Confit Duck Legs at room temperature
3 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
2 large carrots, finely chopped
2 celery ribs, finely chopped
4 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
2 large thyme sprigs
2 whole cloves
5 cups reduced-sodium chicken broth
8 cups water
1 (15-ounce) can diced tomatoes, drained
1/3 cup Armagnac or Cognac
1/2 cup chopped flat-leaf parsley

Steps:

  • Quick-soak beans by putting them in cold water to cover by 2 inches in a large pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding liquid.
  • Remove skin and bones from duck legs, reserving both, then coarsely shred meat.
  • Heat oil in a large heavy pot over medium heat until it shimmers, then cook reserved bones, onions, carrots, celery, garlic, bay leaves, thyme, and cloves, stirring occasionally, until vegetables are softened, about 8 minutes.
  • Add drained beans, broth, water, and tomatoes and simmer, partially covered, stirring and skimming froth occasionally, until beans are tender, about 50 minutes.
  • Meanwhile, thinly slice reserved skin, then lightly season with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes.
  • Discard bay leaves, bones, and thyme from soup. Transfer 2 cups solids and 1 cup liquid from soup to a blender and blend until smooth (use caution when blending hot liquids), then return to soup. Stir in 2 teaspoons salt and 1/2 teaspoon pepper and keep warm, covered.
  • Heat Armagnac in a small saucepan over low heat just until warm, then carefully ignite with a kitchen match (use caution; flames will shoot up). When flames subside, stir Armagnac into soup along with meat, parsley, and salt and pepper to taste. Serve sprinkled with crisp skin.

WHITE BEANS



White Beans image

Provided by Mark Bittman

Categories     quick, side dish

Time 15m

Number Of Ingredients 6

coarse-chopped slab bacon
olive oil
chopped onion
fresh thyme
white beans
Parsley

Steps:

  • Cook coarse-chopped slab bacon in olive oil just until fat is rendered. Add chopped onion and fresh thyme; cook until onions are soft, then add cooked white beans and enough stock to moisten. Cook until flavors blend and stock is reduced (it shouldn't be soupy). Garnish: Parsley.

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