10 Recipes with white beans; 5 ingredients or less…
These recipes are based on 1-2 people eating. If salt is not added to a recipe, you can always incorporate it..
White Beans with Artichoke Hearts
Ingredients- 1 cup white beans, 2 tbsp good olive oil, 1 can artichoke hearts, ½ half of a lemon/juiced, ½ cup parmesan cheese and salt
Directions- Sauté drained white beans in 1 tbsp olive oil. Add artichokes, lemon juice and Parmesan. Season with salt and pepper to taste.
White Beans with Papradalle Pasta and Broccoli Rabe
Ingredients- 1 cup white beans, 2 tbsp good olive oil, 1 cup tomato sauce, 1 bunch broccoli rabe, salt and pepper to taste
Directions- In a sauté pan, heat 2 tbsp olive oil and add the broccoli rabe. Cook for a few minutes and season with salt and pepper. Add the white beans and tomato sauce. Simmer for a few more minutes. Season with salt and pepper.
White Beans, Pancetta, Parmesan and Asparagus with Whole Wheat Penne Pasta
Ingredients- 1 cup white beans, 3 slices pancetta, ¼ cup parmesan, 1 bunch asparagus, 2 cups penne pasta, 2 tbsp olive oil
Directions- Boil off penne pasta, strain and set aside. Slice asparagus into 2 inch pieces. In a large sauté pan heat with 1 tbsp olive oil and add the pancetta. Cook for a few minutes and then add the asparagus. Cook until the asparagus is bright green and then add the white beans. Add the rest of the olive oil and toss in the penne pasta and Parmesan cheese. Season with salt and pepper (remember pancetta is very salty)
White Bean and Bibb Lettuce Salad
Ingredients- ½ cup of white beans, ¼ good olive oil, juice from 1 lemon, 1 head of Bibb lettuce, ½ bunch of chives cut into ¼ in strips.
Directions- Toss the white beans with ½ the amount of olive oil and lemon. Toss the lettuce with the rest of the olive oil and chives. Season with salt and pepper. Place the lettuce on the salad plates and garnish with white beans.
White Bean and Fried Egg
Ingredients-1/2 cup white beans, 2 tbsps olive oil, 1 cup spinach, 4 eggs, 2 pieces wheat toast, and ¼ cup parmesan
Directions- In a sauté pan heat 1 tbsp olive oil and cook the beans for 4-5 minutes add spinach and cook for a few more minutes remove and set aside. Add 1 tbsp olive oil to a non-stick pan and add all four eggs. Place a lid over top, turn down to medium high and cook for 2 minutes. In the meantime (one word) toast bread and place on a plate and top with the white beans and spinach mix. Cut the egg whites to separate the eggs and slide two on each toast. Top with Parmesan. Add salt and pepper to taste.
White Bean and Olive Tapenade Salsa
Ingredients-1 cup white beans, ½ cup olive tapenade, ½ cup diced seeded tomatoes, ½ cup good olive oil, and 2 tbsp chopped parsley. Salt and pepper to taste.
Directions- In a large bowl toss with all ingredients from above. Season with salt and pepper. Serve with rustic grain bread.
Artichokes Stuffed with White Bean and Olive Tapenade Salsa
Ingredients- 1cup white beans, ½ cup olive tapenade, ½ cup diced seeded tomatoes, ½ cup good olive oil and 1 globe artichoke. Salt and pepper to taste.
Directions- Boil your artichoke with lemon juice and water. Bring water to a rolling boil and then submerge your artichoke in it. Turn down to simmer. Cook for an hour to an hour and half. Once cooked, remove choke and place the White Bean and Olive Tapenade Salsa inside. Serve.
Roasted Garlic and White Bean Compote
Ingredients- 1-cup white beans, 1 head of garlic, 2 tbsp olive oil, and ¼ bunch chives minced and rustic whole grain bread. Season with salt and pepper.
Directions- cut off the top (pointed end) of the garlic and place in enough foil to seal completely. Before sealing it add 1 tbsp olive oil and salt and pepper. Roast for 1 hour on 350 degrees Fahrenheit. After it has cooked, set aside (save the oil). In a sauté pan, sauté the beans for a few minutes then squeeze in the garlic and add the oil from the foil. Next add the chives and season with salt and pepper. Spoon over sliced rustic bread.
White Bean and Pesto over Seared Tofu
Ingredients- ½ cup white beans, 1 package firm tofu, ½ cup pesto*, 2 tbsp olive oil
Directions- Preheat your oven to 350 degrees Fahrenheit. In a sauté pan (that can go in the oven) add 1 tbsp olive oil. Season the tofu with salt and pepper and place in the pan. Sear for a few minutes and then turn. Place in the oven for 12-15 minutes. In another sauté pan, add the rest of the olive oil and sauté the beans adding in the pesto. Season with salt and pepper. Remove the tofu from the oven and top with the white bean pesto mix.
BLT with White Bean Puree
Ingredients- ¼ cup white bean puree, ½ Roma tomato, 2 lettuce leaves, 2 strips of bacon, 2 pieces whole wheat toast
Directions- Toast the whole wheat bread. Smear with white bean puree, top with lettuce, tomato and cooked bacon. Place the bread on top and cut into four triangles.
White Bean Puree-In a saucepot cook ¼ cup of beans with salt, pepper and garlic powder (as needed). Blend with olive oil in a blender. When the puree seems to be thick and not combining add more olive oil.
No comments:
Post a Comment