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White and Green Bean Casserole

White and Green Bean Casserole

Here is a new twist to the classic holiday green bean casserole.  You can eat this any time of the year as I have added white beans in place of all the holiday guilt!

Servings: 9

Prep Time: 20 minutes
Cook Time: 30 minutes (topping); 15 minutes
(casserole)

Ingredients

Topping:

  • 1 large onion, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 Tbsp. Panko bread crumbs
  • 1 tsp. coarse kosher salt

Casserole:

  • 1 Tbsp. plus 1 tsp. coarse kosher salt, divided
  • 12 oz fresh green beans, rinsed, trimmed, and halved
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 tsp. freshly grated nutmeg
  • 1 cup reduced-sodium chicken broth
  • 1 cup half-and-half
  • 1 (15oz) can S&W white beans, drained and rinsed

Directions
Topping:

  1. Preheat oven to 475F.
  2. Combine topping ingredients in a large mixing bowl and toss to fully coat onions.
  3. Spread onions evenly on a sheet pan lined with parchment paper.
  4. Cook until golden brown for ~30 minutes, turning every 10 minutes.
  5. Remove from heat and set aside.

Casserole:

  1. Preheat oven to 400F.
  2. Bring a large pot of water to a boil with 1 Tbsp. salt.  Add green beans and blanch for 5 minutes.  Strain beans through a colander and plunge into an ice bath to quickly stop cooking.  Once green beans are cooled, strain and set aside.
  3. Melt butter in a heavy skillet over medium heat.  Add flour and stir constantly for 2-3 minutes.  Slowly whisk in chicken broth.
  4. Add pepper, garlic, and nutmeg.  Continue heating over medium heat until sauce is smooth and has thickened.
  5. Reduce heat to low and stir in half-and-half.
  6. Add white beans and green beans to sauce mixture until heated through.
  7. Pour sauce mixture into a casserole dish and top with onions.
  8. Bake until bubbly, ~15 minutes.

White and Green Bean Casserole Label

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Posted by on January 28, 2013 in Beans, Entrees, Holiday, Made from Scratch

 

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Ahi Tuna and Grapefruit Salad with White Beans

Ahi Tuna and Grapefruit Salad with White Beans

This salad is high in protein and very filling.  It’s also easy enough for a weeknight dinner.

Ingredients:

  • 1 pink grapefruit
  • 3 tsp. white wine vinegar
  • 1/2 garlic clove, minced
  • 1/8 tsp. salt
  • 1/2 tsp. minced jalapeno
  • 6 Tbsp. extra-virgin olive oil
  • 1 Tbsp. olive oil
  • 2 ahi tuna steaks (1 inch thick)
  • 1 cup cannellini beans, rinsed and drained
  • 3 cups mixed salad greens
  • 1/4 cup fresh cilantro, chopped + more for garnish
  • 4 red onion slices. thinly sliced

Directions:

  1. Segment 1/4 of grapefruit and set aside.  Squeeze 1/8 cup juice from other portion of grapefruit.
  2. Combine grapefruit juice, vinegar, garlic, jalapeno, and  salt and pepper to taste.
  3. Next, make emulsion.  To do this you want to add oil VERY slowly to begin with.  This will ensure that the water-loving portion (vinegar) will fully envelop each little drop of oil so there is no separation between oil and vinegar as the dressing stands.  Add a drop at a time and whisk like crazy.  Keep adding a slow steady stream while vigorously whisking for the first 2 Tbsp.  You can add the remaining oil at a faster pace but continue whisking the entire time.
  4. Marinate tuna in 2 Tbsp. dressing for 30 minutes to 1 hour.   Refrigerate the rest of the dressing until ready to use.
  5. Heat remaining olive oil over medium-high heat and sear tuna for 1 minute on each side (for rare).
  6. Toss mixed greens, 1/4 cup cilantro, and beans with dressing.  Season with salt to taste.  Top with tuna steak, grapefruit slices and fresh ground black pepper.  Garnish with cilantro and red onion.
 
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Posted by on January 18, 2012 in Beans, Entrees, Salad

 

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White Bean Deviled Eggs Pickled in Beet Juice

Beet Pickled Eggs

Why just color the outside shell of Easter eggs when you can paint the whole egg in vibrant beet juice! 

Ingredients:

  • 2 large beets, trimmed
  • 1/2 cup red wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 2 whole cloves
  • 1 bay leaf
  • 1/4 teaspoon coarse sea salt
  • 12 hard-boiled eggs, peeled
  • 1 cup cannellini beans, drained and rinsed
  • 1 Tbsp. fresh tarragon, chopped
  • 1/4 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 Tbsp. coarse ground mustard
  • 2 teaspoons prepared white horseradish
  • Chives

Directions:

  1. Preheat oven to 400F.  Wrap beets in tinfoil and roast on a baking sheet until soft, ~45 minutes.  Cool, peel, and cut into 1 inch slices.
  2. In a saucepan, simmer vinegar, sugar, coriander, mustard, cloves, bay leaf, and sea salt for ~10 minutes.
  3. Place beets in a container and pour vinegar mixture over beets.  Allow to cool.  Cool and refrigerate overnight.
  4. Peel hard-boiled eggs, strain beet juice, and place eggs in juice until desired pink color is achieved.
  5. Cut eggs lengthwise, remove yolks and mix with remaining ingredients in a blender until smooth.  Season with salt and pepper to taste.
  6. Fill mixture into a zip-loc bag and trim end.  Pipe egg mixture into egg-white shells.  Garnish with finely diced beets and chives.
 
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Posted by on January 18, 2012 in Appetizers, Beans, Holiday, Uncategorized

 

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Vanilla Cupcakes with White Beans and Raspberry Sauce

Vanilla Cupcakes with White Beans and Raspberry Sauce

I fed these to my hubby and purposely didn’t mention that they contained beans.  He had no idea!

Makes 24 cupcakes

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. fine salt
  • 1 can (15 oz) cannelinni beans, drained and rinsed
  • 1/2 stick unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 cup buttermilk
  • 1 Tbsp. pure vanilla + 1/2 tsp.pure vanilla, for icing
  • 3 cups powdered sugar
  • 3 Tbsp. light corn syrup
  • 1/2 cup heavy cream
  • 1 cup raspberries
  • 2 Tbsp. + 2 tsp. granulated sugar
  • 1 tsp. lemon juice

Directions:

  1.  Arrange oven racks so they are placed in the upper and lower thirds of the oven.  Preheat oven to 350F.
  2. Whisk flour, baking powder, baking soda, and salt in a large bowl.
  3. In a blender or food processor, puree the beans, butter, and sugar until very smooth. Add the eggs and egg whites.  Mix until combined then add the buttermilk and vanilla.  Thoroughly combine wet mixture with dry mixture.
  4. FIll lined and lightly sprayed cupcake liners with batter until 1/2 full.  Insert one raspberry into center of batter, and bake for ~17 minutes until an inserted toothpick comes out clean.  Rotate pans halfway through cook time to ensure even heating.  Cool on wire racks.
  5. Mix together powdered sugar, corn syrup, cream, and 1/2 tsp. remaining vanilla.
  6. Stir together raspberries, sugar, and pinch of salt and let sit until juices form.  Simmer mixture with lemon juice until raspberries break down.  Push mixture through a fine-mesh sieve and discard solids.  Allow to cool.
  7. When cupcakes have cooled drizzle icing over cupcakes and allow icing to set for at least 15 minutes before proceeding.
  8. Drizzle raspberry sauce over icing and garnish with fresh raspberries.
 
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Posted by on January 16, 2012 in Beans, Dessert, Uncategorized

 

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White Bean Guacamole

White Bean Guacamole

Makes about 4 cups

Ingredients:

  • 2 (15oz) cans S&W White Beans, drained and rinsed
  • 4 avocados, chopped and divided
  • 4 garlic cloves
  • 1 cup cilantro
  • 2 Tbsp. lime juice
  • 1/2 cup red onion, chopped
  • 4 medium vine-riped tomatoes, chopped and drained
  • 1 Tbsp. light sour cream
  • Salt, to taste
  • Pepper, to taste

Directions:

  1. Puree beans in food processor with lime juice, 3 of the avocados, and garlic cloves until very smooth.
  2. Transfer bean mixture to a large mixing bowl, add remaining ingredients, and mix to combine.
 
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Posted by on January 5, 2012 in Appetizers, Sides, Summer, Uncategorized

 

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