If using dried beans, combine the soaked beans
hickly.
Meanwhile, for the white bean puree, melt butter in medium
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
arge kettle put the drained white beans, the two quarts cold
/www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe
br>Delicious & Dependable Slow Cooker Recipes.
Make pesto. Process everything in a food processor or blender until combined. Set aside.
For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
Cover and cook on low until beans are tender; 7-8 hours.
Add lemon juice and tomatoes during last 30 minutes of cooking time.
Season to taste with salt and pepper.
Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
inutes.
Stir in the dried beans, water, and bay leaf
Combine dried beans and grains in a
Soak beans overnight in enough water to cover by 3 inches.
Heat oil in a large heavy soup pot over medium heat.
Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
Add beans and 7 cups stock.
Increase heat and bring to boil.
Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
(Can be made one day ahead and cover and refrigerate at this point).
Bring to a simmer before continuing.
Add ...
Soak the beans overnight, covered with water; drain.
In a heavy 6-quart Dutch oven or cast- iron pot, heat the oil over medium-high heat. Add the flour and cook, stirring continuously, until it becomes dark brown (like dark chocolate), for 20 to 25 minutes. (Do not rush the process and do not not stop stirring or the roux will burn, and you will have to start over. Stay away from the phone).
Add the onion,bell pepper, celery, salt, thyme, bay leaves, cayenne and black pepper. Cook, stirring, for 5 minutes.
Add the ham and sausage and ...
ins.
Meanwhile, for the bean salad, combine all ingredients in
eans and combine with the white or yellow onion, the chopped
minutes. Skim off any white foam from the top. Cover
Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining broth, leek and beans. Heat to boiling.
Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. (Add more broth during cooking if liquid does not cover beans.)
Stir milk into soup.
Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency.
Stir blended mixture into remaining soup ...
Mix all ingredients except the milk and the greens in a large heavy pan or crock pot.
Cook on low for about six hours or on high for four hours. If cooking on the stove top, bring to a boil and then simmer until carrots and celery are tender.
Add the milk or half-n-half and heat until soup is good and hot again.
Stir in the greens and heat just until the greens become limp but are still brightly colored.
dd the 4 cans of white beans and 2 cans of
Soak beans overnight.
Cook the next day in vegetable stock and sea salt for 2 hours.
To keep the beans from becoming too thick, add water.
Blend the beans until smooth.
Mix together the olive oil, onion, garlic, mushrooms, porcine mushrooms, Madeira and herbs; saute together until the mushrooms release their liquid.
Add the bean mixture and milk.
Simmer for 20 minutes and serve with chopped herbs on top.
Yield:
2 quarts.
Add everything but bread into a food processor and blend until paste like.
slice french bread into quarter inch pieces and spray with olive oil spray.
Bake bread on 400 degrees for 10 minutes until brown and crispy.
Spread White bean paste over top of bread pieces.
Put the beans into a large pot.
Add water to cover by 2 inches and soak for at least 8 hours or overnight.
Then drain.
Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
Use a slotted spoon to lift onto paper towels to drain.
Pour off all but 2 tablespoons of the bacon fat from the pot.
Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots, garlic, bay leaves, salt and cayenne.
Cook, stirring occasionally, until the shallots soften, ...