Tag Archives: Beans

Tuscan White Bean Dip

Makes 1 – 2 cups dip

Tuscan Bean Dip with Crudités
Tuscan Bean Dip with Crudités

Ingredients and Equipment

  • Single-portion or full-sized blender or food processor
  • 1 – 15oz cannellini (white kidney) beans, rinsed and drained
  • 3 Tablespoons Extra Virgin Olive Oil, plus 1 or 1 Tablespoons for garnish
  • 1 – 2 cloves fresh garlic, minced
  • Pinch to 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt, or more to taste
  • 3 Tablespoons fresh lemon juice (from 1 – 2 lemons)
  • 1/2 teaspoon fresh rosemary leaves, finely chopped
  • 2 Tablespoons plus 2 Tablespoons loosely packed parsley, roughly chopped
  • Freshly ground black pepper

Preparation (Chef's hat)Preparation

1 – Assemble beans, 3 Tablespoons olive oil, garlic, pinch red pepper flakes, salt, 3 Tablespoons lemon juice, rosemary leaves, and half the parsley in the blender or food processor.

2 – Pulse about 10 – 15 seconds, or until well-blended and smooth.

3 – Taste. Adjust for consistency and flavor by adding more salt, red pepper flakes, or lemon juice.

4 – Assemble in serving bowl. Drizzle with 1 Tablespoon olive oil, sprinkle with parsley and black pepper.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Basil Bean Salad

Basil Bean Salad
Basil Bean Salad

In the Tuscan tradition, a rainbow of beans – from green to white to red to black – with the heavenly fragrance of basil and sparkle of sun-dried tomatoes.

Serves 8 – 12 as a side.

Ingredients

  • 1 cup organic green beans, trimmed and cut into 1in pieces
  • 1/3 cup finest extra virgin olive oil, for example, Fresh Basil from Temecula Olive Oil Company
  • 1/2 cup sliced fresh fennel
  • 1/4 cup julienned sun-dried tomatoes
  • 1/2 cup thinly sliced scallions, green tops only
  • 1 14-oz can organic butter beans, drained and rinsed
  • 1 15-oz can organic cannellini (white kidney) beans, drained and rinsed
  • 1 15-oz can organic red kidney beans, drained and rinsed
  • 1 15-oz can organic black beans, drained and rinsed
  • 1/4 cup Trader Joe’s Orange Muscadet Champagne Vinegar or white balsamic vinegar
  • 5 large leaves fresh basil, chiffonade
  • 1 to 1 1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper (about 8 grinds)

Preparation

Basil Bean Salad - prep board with fennel
Basil Bean Salad – prep board with fennel

 

 

 

 

 

 

 

  1. Either poach, steam, or microwave green beans for 1 minute only, then put them into a large serving bowl. Drizzle them with the olive oil.
  2. Mix in the fennel, sun-dried tomatoes, and green onions.
  3. Stir in butter beans, white kidney beans, red kidney beans, and black beans.
  4. Drizzle in vinegar and sprinkle on basil,  1 teaspoon salt, plus a few grinds of pepper. Taste. Adjust seasonings to taste.
  5. Serve immediately or refrigerate up to 8 hours, taking out from cold 1 hour before serving to bring to room temperature.

First posted by Barbara Newton-Holmes on www.CulinaryOracle.com on February 25, 2016.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Bean and Bacon Vegetable Soup

8 – 10 servings

Bean and Bacon Vegetable Soup
Bean and Bacon Vegetable Soup

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 cup uncured (without nitrites, etc.) thick-cut bacon in 1/4-inch pieces
  • 1 1/2 cup onion, thinly sliced
  • 1 teaspoon kosher salt
  • 3/4 cup carrots, medium dice
  • 3/4 cup celery, medium dice
  • 1/4 cup split red lentils
  • 3 small (or 2 large) garlic cloves, minced
  • 1 cup chopped fresh spinach or thinly sliced curly kale
  • 2 Tablespoons tomato paste
  • 1 cup sliced crimini (baby bella) mushrooms
  • Pinch of red pepper flakes
  • 1 teaspoon chopped fresh thyme
  • 32 oz. (4 cups) chicken stock, homemade or organic
  • 2 – 14 oz white beans (cannellini), rinsed and drained
Bean and Bacon Vegetable Soup - before stock and beans
Bean and Bacon Vegetable Soup – before stock and beans

 

Preparation

1 – Heat olive oil over medium high until shimmering, then add bacon. Cook for 5 minutes, or until well rendered and beginning to brown along the edges.

2 – Add onions and salt. Stir and sauté for a couple of minutes, until onions are becoming translucent and softened.

3 – Mix in carrots, celery, lentils, and garlic, sautéing for another 5 minutes.

4 – Mix in kale, tomato paste, mushrooms, red pepper, and thyme. Cover and let cook for 3 minutes, allowing mushrooms to release moisture.

5 – Mix in stock and beans. Give it a good stir, but without smashing up beans. Reduce heat to medium low, cover, and simmer for 12 – 15 minutes.

6 – Taste broth, and add more seasonings (salt, red pepper, and thyme), if needed. Serve immediately.

 

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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