nd then gently mix the butter beans through the mixture.
Cook pasta according to instructions on the packet. Heat oil in a frypan and saute garlic and onion until golden. Add butter beans and stir until heated through.
Combine flour and milk. Place butter bean mixture, Parmesan cheese, lemon juice and milk in blender and puree until smooth.
Pour bean puree back into frypan, add chopped basil and steamed vegetables. Bring to boil, reduce heat and simmer until mixture slightly thickens.
Drain fettuccine and stir through sauce. Serve immediately sprinkled with pine nuts.
nife) butter beans until you have about 1/2 cup bean paste
0 mins.
To make bean salad, place beans, tomato and
In a large bowl, combine the ground sausage, fennel, mint, onions, breadcrumbs, pancetta and garlic. Season to taste. Form into 8 thick sausage shapes. Roll in extra breadcrumbs to coat.
Heat oil in a large frying pan on high. Cook sausages 8-10 minutes, turning occasionally, until browned and cooked through.
Meanwhile, in a large bowl, combine beans, tomatoes, onions, oil, vinegar and reserved fennel fronds. Season to taste and mix well.
Serve sausages with salad. Accompany with mustard mayonnaise.
opping, combine breadcrumbs, parsley and butter. Sprinkle over surface of cassoulet
br>Add 1 can of butter beans, reserve liquid.
Let
o 2 minutes. Squeeze each bean at one end to remove
Drain and rinse the butter beans and put in a
place the olive oil, seasoning, butter beans, onion, garlic and Parmesan into a food processor and blend, until smooth.
Heat some oil in a frying pan and divide the mixture into four.
Place into the pan and fry for two minutes on each side, or until golden and cooked through.
Preheat oven to 400 degrees.
Brush bread slices with olive oil and place on baking sheet.
Bake until lightly golden 7 to 10 minutes.
In a work bowl of a food processor combine 1 can butter beans undrained , 1 can butter beans drained and garlic and pulse until smooth.
In a large bowl combine artichoke hears,lemon juice and 1/4 cup parsley.
Add bean mixture to bowl, stirring well.
Spoon onto toasted bread slices.
Top with lemon zest and additional parsley.
Drizzle with remaining olive oil.
enjoy.
Brown the bacon; break into small pieces.
Remove bacon from pan.
Brown the celery and onion in the bacon drippings.
In a 2-quart casserole, combine the beans, bacon, celery, onion, molasses, catsup, mustard, salt and bean liquid.
Bake, uncovered, at 375\u00b0 for 1 1/2 hours.
Cover when the beans and sauce seem to have thickened enough.
Place all ingredients except herbs and bean in a pot with enough water to cover.
Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed.
Add the butter beans and cook another 5 minutes or until everything is piping hot.
Divide between warmed soup bowls and serve with the herbs sprinkled on top.
Mix tomato soup, butter beans and juice from one can.
Brown hamburger; drain and add to bean mixture.
Place in 13 x 9 x 2-inch baking dish.
Bake at 325\u00b0 for 2 hours.
Boil butter beans until just done, not soft.
Drain, add all other ingredients.
Refrigerate until chilled (overnight is best). Drain the part to be eaten.
Drain 1 can of beans and puree them with 2 cups of the chicken broth.
Brown the sausage in a soup pot and drain.
Add bean puree, remaining chicken broth, diced tomatoes, remaining can of beans with its liquid, and all seasonings.
Bring to a boil and add pasta.
Reduce heat, cover and simmer until pasta is tender.
Serve with grated parmesan if desired.
Mix the first 5 ingredients together.
Combine crackers and butter, sprinkle over casserole.
Bake at 350\u00b0 for 20-25 minutes.
Rinse and pick over beans.
Put in large soup kettle with water.
Bring to boil and turn off heat.
Let sit an hour or so. Add butter.
Turn on heat and bring to boil again.
Turn off heat. By the time this sits awhile the soup will be done.
You can cook in one cooking procedure if you prefer.
You can gauge how much water by how soupy you prefer it.
Salt and pepper to taste.
Good served with cornbread.
hink it tastes better). The butter beans can be substituted for
Heat butter in large heavy saucepan.
Cook onion, carrots and celery until softened, but not browned, about 5 minutes.
Add butter beans with liquid.
Add all remaining ingredients.
Bring to
a boil.
Simmer on low heat 15 to 20 minutes or longer.
This chowder may be prepared ahead of time and reheated.