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.
ecipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html?oc
This was my go to recipe for gastric sleeve patients, they
WHITE BEAN SALAD WITH RED ONION AND
ins.
Meanwhile, for the bean salad, combine all ingredients in
dd the 4 cans of white beans and 2 cans of
atches. Add to the cooked white beans.
In a frying
nd keep warm.
For White Bean Ragout:
Strain water from
o simmer and add the white beans and fresh basil. Note
Stir ingredients for tomato relish together.
Season with pepper, stir occasionally.
In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt.
Whirl til smooth.
Spoon bean pate into serving crock, or serve pate on toasts with relish.
arge kettle put the drained white beans, the two quarts cold
cup of the chicken/white bean filling. Roll the tortillas and
rectangle. Then add the white bean pesto mixture, leaving a 1
et aside.
For the white bean and pancetta topping, heat a
minutes.
Transfer the bean mixture to a food processor
Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Puree until smooth, stopping once to scrape down sides, for bean spread. (Can be made ahead. Cover and chill up to 2 days.)
Spread bean spread on one side of each tortilla, leaving a 1-inch border around edge. Arrange turkey down center of each tortilla; layer with tomato, onion, cheese and arugula. Starting at one end, tightly roll each tortilla and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.
0 minutes.
Add the white wine, garlic, stock, and small
Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves.
ogether shallot, 3 tbsp water, white wine vinegar and remaining olive