LEMON AND HERB WHITE BEAN DIP
A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).
Provided by Minimalist Baker
Categories Dip
Time 10m
Number Of Ingredients 10
Steps:
- To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
- Blend until creamy, scraping down sides as needed - about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
- Add chopped dill (or other herbs) and pulse again to combine.
- Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
- Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
- Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 192 kcal, Carbohydrate 13.8 g, Protein 6.9 g, Fat 13.2 g, SaturatedFat 1.8 g, Sodium 267 mg, Fiber 4.8 g, Sugar 1.1 g, UnsaturatedFat 10.3 g
WHITE BEANS WITH LEMON AND DILL
Categories Bean Citrus Herb Side Sauté Quick & Easy Spring Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Heat oil in heavy large skillet over medium heat. Add lemon peel and stir until fragrant, about 1 minute. Add beans, cream, dill and lemon juice. Cook until sauce thickens and coats beans, stirring occasionally, about 4 minutes. Season beans with salt and pepper and serve.
LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN
These white beans, adapted from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
- Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
- Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
- Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.
CAMPANELLE WITH WHITE BEANS, LEMON, AND BURRATA
Provided by Julia Turshen
Categories Cheese Pasta Vegetarian Kid-Friendly Healthy Low Cholesterol Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
- Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
- Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.
WHITE URAD BEANS WITH FRESH LEMON JUICE
Number Of Ingredients 16
Steps:
- 1. Soak the dal in water to cover by 2 inches, about 2 hours. Then place the dal, 3 1/2 cups water, turmeric, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes. Reduce the heat to low, add the remaining water, if needed, and simmer until each bean is soft but not broken and very little water remains in the pan, about 15 minutes. Carefully, mix in the lemon juice and cilantro and transfer to a serving bowl. Cover and keep warm.2. Heat the oil (and ghee, if using) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion, reduce the heat to medium, and cook until golden, about 4 minutes.3. Add the ginger, green chili pepper, and bell pepper and stir about 1 minute. Add the coriander, cumin, and paprika, stir a few seconds, and add to the dal. Swirl lightly to mix, with parts of it visible as a garnish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
WHITE BEAN SALAD WITH LEMON AND CUMIN
The beans for this light and lemony first course will need to soak overnight.
Categories Salad Bean Hanukkah Picnic Vegetarian Purim Lemon Kosher Vegan Bon Appétit
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
- Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
LEMONY WHITE-BEAN HUMMUS
Serve this hummus with raw carrots and sugar snap peas -- or whatever delicious crudites you prefer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 6
Steps:
- Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved bean liquid as needed to thin hummus to attain desired consistency. Season generously with salt.
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