Wash white beans, place them in a pot
br>For the beans:
Soak the dry beans overnight in water
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.
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.
ead).
drain and rinse white beans.
in 2 8x11 baking
ender. Stir in diced ham, beans and lemon juice.
Drain
our liking, stir in the white beans. Let cook on low for
Sort and wash white beans. After they are clean, fill
over with water, add the white beans and bring to boil for
romatic, about 1 minute. Add beans, almond milk, and 1/2
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.
o 3 minutes. Add the white beans and spinach; cook until the
heat through.
Add the white beans, return to a simmer, and
ice becomes translucent with a white spots in the middle of
br>Drain and add the white beans. (any beans would work really) and
about three minutes.
- add white beans, wine and chicken stock. also
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.
about 3 minutes. Stir in white beans and heavy cream; season with
Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. Season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine.
Bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.