Whitebeanbisquewithredpepperswirl Recipes
WHITE BEAN DIP
Provided by Alex Guarnaschelli
Time 11h25m
Yield 2 cups
Number Of Ingredients 11
Steps:
- For the beans: Put the beans in a bowl and cover with cold water by 3 inches above the top of the beans. Let soak overnight.
- Strain the beans, discarding the soaking liquid. Place them in a pot and cover with water by 3 inches above the top of the beans. Bring to a simmer over medium-low heat and let cook until the beans are tender, 1 hour 15 minutes to 1 hour 45 minutes. Strain and let cool.
- For the dip: Bring 1/2 cup water and 1 tablespoon olive oil to a boil in a medium skillet over medium heat. Add the garlic, onion and a pinch of salt and simmer until the water reduces down and the onions become translucent and tender, 3 to 5 minutes. Add the beans and heat until they become warm.
- Meanwhile, add the Worcestershire, vinegar, garlic powder, paprika, hot sauce, 4 tablespoons olive oil and some salt to a food processor. Transfer the bean mixture to the food processor. Add the remaining 2 tablespoons olive oil and another pinch of salt. Puree the beans until smooth. Add more oil if needed for taste or texture. Taste for seasoning. Serve with vegetables or crackers.
WHITE BEAN DIP FOR A CROWD (MOOSEWOOD INSPIRED...)
I hosted a party for 60+ people recently and made this dip to go with veggies, pita chips, crackers and so on. This is from Moosewood's 'Cooks for a Crowd' book. It's similar to hummus in texture, but lighter and without the tahini flavour. It was simple enough to prepare and I made it a few days in advance. The recipe says it makes enough for 24 - OH MY, 120 more like it! :) How much you would go through would greatly depend on how many other dips and appie type things you have. After our party we still had half of the dip leftover. And that's not because it wasn't popular, it just makes a lot!! It's actually very tasty, easy on the pocket book and I love that you can prepare it in advance. Next time I may cut the recipe in 1/2. Note, prep time does not include soaking the dry beans overnight.
Provided by magpie diner
Categories Beans
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans overnight in plenty of water. Next day, drain and rinse them. Cook them for about 45 minutes in plenty of boiling water. (Do not salt your water -- makes beans tough). Take care not to overcook the beans, they should be cooked but not mushy. Adjust the cooking time accordingly.
- In a food processor (or a blender), puree the beans about 3-4 cups at a time, emptying each batch into a large mixing bowl as you go.
- Stir in the olive oil, lemon juice, garlic and spices.
- Garnish with capers and/or olives if you like.
WHITE BEAN AND ROASTED RED-PEPPER SPREAD
Serve this spread on our Yogurt-Nut Oat Bread or toasted pita.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
- In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.
WHITE BEAN BISQUE
Cute parmesan crisps make a zippy topping for this rich, full-flavored soup from Linda Miranda of Wakefield, Rhode Island. "We love the Italian sausage garnish," she says.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Spoon Parmesan cheese into six mounds 3 in. apart on a parchment paper-lined baking sheet. Spread into 1-1/2-in. circles. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool. , In a saucepan, cook sausage and onion in oil over medium heat until meat is no longer pink; drain. Remove and keep warm. , In the same pan, saute garlic for 1-2 minutes or until tender. Stir in the beans, broth, cream, sherry if desired, parsley, salt, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through. Cool slightly., Transfer to a blender; cover and process on high until almost blended. Pour into soup bowls; sprinkle with sausage mixture and Parmesan crisps.
Nutrition Facts : Calories 440 calories, Fat 22g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 1256mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 8g fiber), Protein 24g protein.
WHITE BEAN DIP
An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.
Provided by msjess
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 13.7 g, Fat 7.6 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 191.5 mg
WHITE BEAN AND ROASTED RED PEPPER DIP
Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!
Provided by Ashly1021
Categories Beans
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
- Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!
ROASTED PEPPER AND WHITE BEAN SPREAD
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
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