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.
/www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe
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
WHITE BEAN SALAD WITH RED ONION AND
br>Delicious & Dependable Slow Cooker Recipes.
et aside.
For the white bean and pancetta topping, heat a
minutes.
Transfer the bean mixture to a food processor
rectangle. Then add the white bean pesto mixture, leaving a 1
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.
ogether shallot, 3 tbsp water, white wine vinegar and remaining olive
If using dried beans, combine the soaked beans and 6 garlic cloves in a large sauce pan and add cold water to cover by 1 inch. (If usung canned beans, skip to step 2) Bring to a boil, reduce heat and simmer until soft, about1 to 1 1/2 hours, adding boiling water as needed to keep beans covered. Drain.
In a food processor (or blender) combine the beans, garlic and chiles and process until coursely mashed, with the motor still running add the olive oil, process until smooth. Season to taste with salt and pepper to taste. Transfer to a bowl, ...
Heat oil in pan, if using pancetta or bacon add to pan now, add onion and cook till transclucent and fat is rendered from bacon/pancetta, add the garlic and cook for 1 minute, add the carrots, thyme, cayenne seeds and cook for about 2 minutes minutes, then add the chopped Escarole till wilted and.
add the broth and beans and tomatoes, if using pepperoni instead of bacon or pancetta, add that now. Simmer for 15 minutes, add the zuchini or squash, red pepper and cook till soft. When done stir in parsely and basil leaves and parmesan cheese ...