o 350 degrees F.
For the beans:
Soak the dry
Wash white beans, place them in a pot
0 min on each side for the eggplant and 20-30
Preheat oven to 350 degrees. Place squash cut side down on a lightly oiled baking pan and bake until tender, about 50-60 minutes.
Meanwhile, heat 1/8 cup water in a large skillet and water saute onion and garlic until tender, about 5 minutes. Stir in tomato sauce and spinach and cook until spinach wilts, about 2 minutes. Stir in white beans, pine nuts, oregano and black pepper.
Fill each squash half with about 1 cup of the bean mixture. Bake for an additional 8-10 minutes or until filling is heated through.
Here is a great resource for how to do the onions
ender. Stir in diced ham, beans and lemon juice.
Drain
then cover with saran wrap for ten minutes to allow the
Preheat oven to 425 degrees F.
Pat fish dry, season with salt and pepper, then dust with flour. Saute fillets in olive oil for one minute on each side. Set aside in baking dish.
Add butter to pan and melt, then saute garlic. Add chicken stock and wine, and bring to a boil. Once boiling, add lemon juice and white beans. Stir.
Top fish with white bean mixture and bake for 10-12 minutes.
While fish and beans are baking, saute spinach in same pan until wilted.
Plate fish on spinach and serve with lemon slices.
In a heavy 6-quart Dutch oven, heat the olive oil over medium heat for 1 minute.
Add onions, garlic and celery and cook, uncovered, until the onion and celery are soft, 5 to 8 minutes. Add tomatoes, squash, lima beans, wine and the seasonings. Simmer, uncovered, for 10 to 15 minutes.
Add the white beans, stir and simmer 5 minutes more.
Stir in the lemon juice.
Sort and wash white beans. After they are clean, fill
br>- add chicken and brown for five minutes on each side
romatic, about 1 minute. Add beans, almond milk, and 1/2
your seitan, let it simmer for a bit.
Add one
heat through.
Add the white beans, return to a simmer, and
Chop spinach and set aside. In large skillet, heat the olive oil over medium heat. When hot, add the garlic and red pepper flakes. Saut one minute.
Add the undrained tomatoes, basil, oregano, salt and pepper. Simmer 5 minutes. Stir in spinach and continue simmering for another minute. Add drained white beans and mix well. Keep warm. Cook pasta according to directions.
Mix pasta with sauce. Put into serving bowl.
Sprinkle with Parmesan cheese.
In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.
Place one boneless, skinless chicken breast in the center of each foil or parchment sheet and season with salt and pepper to taste. Top each portion with about 1/3 cup of cooked white beans (rinsed and drained from the can), halved cherry tomatoes, and half-moon zucchini slices (asparagus pieces would be another great addition). Place a dollop of prepared pesto sauce on top of each mound.
Seal the packets and cook for 25 to 30 minutes in a 425-degree oven or on a hot grill.
o 3 minutes. Add the white beans and spinach; cook until the
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
ice becomes translucent with a white spots in the middle of