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Posts Tagged ‘white beans’

by Sarah Steimer

Greens with pasta, artichokes, salame and beans

I grabbed a beautiful bag of greens (grown in the city!) at a farmer’s market recently and wanted to highlight it beyond just throwing them in a bowl. The salame can be optional here, I honestly just had a craving! It could certainly be made meatless and have the same impact.

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by Caitlin Saniga

tarts

There are so many wonderful things about these tarts, and I’m really happy with the way they turned out. The white bean puree started out as a dip I threw together for New Year’s Eve in about 5 minutes. After some feedback from my friend Ryan, I adjusted the seasonings, and this version is just about perfect. I also love the combinations of texture and color here. Possible substitutes or additions: toasted walnuts or hazelnuts instead of pine nuts, and pomegranate seeds, dried cranberries or lightly roasted carrot ribbons.

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by Sarah Steimer

I've got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It's delicious and just really beautiful.

I’ve got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It’s delicious and just really beautiful.

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by Sarah Steimer

The onion, red pepper and garlic base to this dish is a pretty powerful starting point – so don’t lose it to weak tomatoes. If you buy your tomatoes at the farmer’s market see if you can try a taste first.

  • 1/2 large white onion
  • 1/2 red pepper
  • salt and pepper
  • 1 garlic clove, finely minced
  • 2 teaspoons tomato paste
  • 1 15-ounce cans cannellini beans, drained and rinsed
  • 2 cups vegetable broth
  • 1/2 cup – 1 cup cherry or grape tomatoes, halved or quartered
  • 2-4 slices of good bread, sliced thick
  • 1/4 cup Parmesan cheese, shredded
  • parsley or basil, for garnish

Chop the onions and peppers very finely – OR – pulse the vegetables a few times in a food processor for the fine mince, being careful not to puree.

Heat a medium or large pan over the stove, then add a few tablespoons of olive oil. Once the oil is warm, add the onions and peppers and season with the salt and pepper. Sauté until the vegetables are very soft. Add the garlic and tomato paste, stirring and cooking for a few minutes more.

I didn’t add the rest of the broth so mine was a little dryer than I think most ragouts. Next time I will definitely use all of the broth.

Add the beans and about 1 1/2 cups of the broth to the pan, stirring to remove any vegetables that may have gotten stuck to the pan. Allow the mixture to cook over medium heat until about half of the broth has evaporated. Mix in the sliced cherry tomatoes and the remainder of the broth, unless you prefer a less runny mixture.

Drizzle the slices of bread with olive oil and, if you please, rub with garlic. Place the slices under the broiler in the oven until well-browned.
Remove and sprinkle with a few tablespoons of Parmesan cheese. Stir the rest of the cheese into the bean mixture.

Spoon the bean and tomato mixture over the slices of bread and garnish with the parsley or basil.

Serves 2-4.

Recipe adapted from: Epicurious

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