White Beans With Vegetables Recipes

ROASTED WHITE BEANS WITH VEGETABLES GREEK STYLE

Steps:

• Soak beans overnight.
• Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside.
• Preheat oven to 350 F (180 C).
• Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans.
• Add the halved cherry tomatoes and mix gently.
• Pour into casserole dish.
• Add ¼ cup hot water to the dish pouring it in a corner and tilting the dish so that the water spreads (do not pour over as this will wash off the olive oil).
• Cover with aluminum foil and roast for about 1 hour until peppers are soft.
• Remove foil and roast for about 10 minutes if you want some browning. Be careful not to leave it uncovered too long, otherwise the beans will dry out.
• Remove from oven, let it cool and add thick salt as needed.
• Serve plain or with feta cheese.

WHITE BEAN & VEGGIE SALAD

Steps:

• Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

WHITE BEANS WITH VEGETABLES

Steps:

• Peel and dice spring onion. Clean the leek and chop into fine disks.
• Cut the zucchini in half lengthwise and slice, making "half moons".
• In a large frying pan, heat olive oil, add all vegetables (except beans), cover and cook on medium heat for 8 minutes.
• Open jar/can of beans and add to frying pan. Add also tomato sauce and one pinch of salt. Stir gently until heated through and serve.

WHITE BEANS AND VEGETABLES

Steps:

• Rinse and sort dried beans and place in a large soup pot.
• Add water and soak overnight(or use package directions for quick method).
• After soaking (do not drain) add salt and bring to a boil.
• Reduce heat, cover and simmer 1-1 1/2 hours, until nearly tender.
• Add remaining ingredients.
• Return to a boil.
• Cover and simmer 45 minutes, stirring occasionally to prevent sticking.
• Serve with fresh, warm bread.
• NOTE: Leftovers from this dish can be served cold on lettuce leaves for a salad. Garnish with lemon slices and tomato wedges.

WHITE BEAN AND VEGETABLE SOUP

Steps:

• Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
• The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
• Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
• While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
• Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
• Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.

BEAN AND VEGETABLE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.