prep time: tbd
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
Showing posts with label cannelloni beans. Show all posts
Showing posts with label cannelloni beans. Show all posts
3.03.2014
11.13.2013
cannellini bean & quinoa burgers
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups cooked cannellini beans
1 cup cook quinoa
1/2 cup breadcrumbs
2 shallots - diced
1 garlic clove - minced
1/2 teaspoon fennel - crushed
2 teaspoon cumin
healthy handful of parsley - chopped
olive oil
salt
pepper
steps:
1. place a large frying pan over medium high heat and drizzle with olive oil. add shallots and cook for a minute until they begin to soften. add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. remove from heat and cool.
2. place the beans, quinoa and breadcrumbs in a large mixing bowl. add the parsley and cooled shallot mixture and set the plan aside but don't clean. combine everything together with your hands, mashing the beans so that the mixture turns into a paste. season with salt and pepper.
3. when combined, form the mixture into small patties, about the size of your palm and about and inch thick. place the frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. cook the patties in batches for about 3 minutes on each side until nice and golden brown. remove from pan and immediately season with salt and a drizzle of lemon.
- goop, october 2013
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups cooked cannellini beans
1 cup cook quinoa
1/2 cup breadcrumbs
2 shallots - diced
1 garlic clove - minced
1/2 teaspoon fennel - crushed
2 teaspoon cumin
healthy handful of parsley - chopped
olive oil
salt
pepper
steps:
1. place a large frying pan over medium high heat and drizzle with olive oil. add shallots and cook for a minute until they begin to soften. add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. remove from heat and cool.
2. place the beans, quinoa and breadcrumbs in a large mixing bowl. add the parsley and cooled shallot mixture and set the plan aside but don't clean. combine everything together with your hands, mashing the beans so that the mixture turns into a paste. season with salt and pepper.
3. when combined, form the mixture into small patties, about the size of your palm and about and inch thick. place the frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. cook the patties in batches for about 3 minutes on each side until nice and golden brown. remove from pan and immediately season with salt and a drizzle of lemon.
- goop, october 2013
5.31.2013
shellfish minestrone with basil pesto
prep time: tbd
cook time: tbd
servings: 4 - 6
pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil
minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans
pesto steps:
1. put basil, parsley and 2 chopped garlic cloves in a blender. season lightly with salt and pepper. add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary. pour into a small serving bowl, cover tightly and set aside.
minestrone steps:
1. put 2 tablespoon olive oil in a large heavy pot over medium heat. add onion, carrot, season generously with salt and pepper and stir to coat. cook for about 2 minutes until softened. add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.
2. stir in cannelloni beans. add clams, in one layer if possible, and 1 cup water. turn heat to high and put on lid. keep at a rapid simmer until all clams have opened, about 5 minutes. add fish stock and bring to a simmer. taste broth and adjust seasoning.
3. just before serving, add squid, peas and fava beans and simmer for 2 minutes. ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.
- new york times, june 2013
cook time: tbd
servings: 4 - 6
pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil
minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans
pesto steps:
1. put basil, parsley and 2 chopped garlic cloves in a blender. season lightly with salt and pepper. add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary. pour into a small serving bowl, cover tightly and set aside.
minestrone steps:
1. put 2 tablespoon olive oil in a large heavy pot over medium heat. add onion, carrot, season generously with salt and pepper and stir to coat. cook for about 2 minutes until softened. add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.
2. stir in cannelloni beans. add clams, in one layer if possible, and 1 cup water. turn heat to high and put on lid. keep at a rapid simmer until all clams have opened, about 5 minutes. add fish stock and bring to a simmer. taste broth and adjust seasoning.
3. just before serving, add squid, peas and fava beans and simmer for 2 minutes. ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.
- new york times, june 2013
3.18.2013
duck "cassoulet"
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 14-ounce cans cannelloni beans - rinsed and drained
1 big dark green leaf from the outside of a leek
7 cloves peeled garlic - 3 crushed, 4 finely sliced
salt
bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf and 6 peppercorns
4 slices duck bacon - fat removed from all but 1 - chopped into lardons
1 medium yellow onion - peeled and finely chopped
1 14-ounce can whole peeled tomatoes with their juice
pepper
4 legs duck confit - excess fat scraped off
2 tablespoons olive oil
1/2 day-old baguette - cut into coarse crumbs
1 tablespoon fresh parsley
2 sprigs fresh thyme
steps:
1. combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt and the bouquet garni in a large saucepan. cover with cold water, bring to a boil, and lover the heat. let simmer over low heat while you proceed.
2. in a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown. turn the heat to low and add the onion and the 4 sliced cloves garlic. cook for 15 minutes, keeping the heat low. add th tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper. simmer on low for half an hour.
3. meanwhile, put the duck legs in a large frying pan and set it over medium heat. let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan. add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium. add the bread crumbs and cook, stirring, until fragrant, abou2 minutes. remove from heat, discard the garlic, and stir in the parsley. drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni. stir the beans into the tomato mixture, nestle in the thyme and the duck legs. season with salt and pepper.
4. preheat the oven to 350 degrees. scatter the bred crumbs over the top of the cassoulet and evenly ladle over 1 1/2 cups of the bean cooking liquid. bake until the bread crumbs are nicely browned, about 1/2 hour.
- goop, march 2013
cook time: tbd
servings: 4
ingredients:
2 14-ounce cans cannelloni beans - rinsed and drained
1 big dark green leaf from the outside of a leek
7 cloves peeled garlic - 3 crushed, 4 finely sliced
salt
bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf and 6 peppercorns
4 slices duck bacon - fat removed from all but 1 - chopped into lardons
1 medium yellow onion - peeled and finely chopped
1 14-ounce can whole peeled tomatoes with their juice
pepper
4 legs duck confit - excess fat scraped off
2 tablespoons olive oil
1/2 day-old baguette - cut into coarse crumbs
1 tablespoon fresh parsley
2 sprigs fresh thyme
steps:
1. combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt and the bouquet garni in a large saucepan. cover with cold water, bring to a boil, and lover the heat. let simmer over low heat while you proceed.
2. in a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown. turn the heat to low and add the onion and the 4 sliced cloves garlic. cook for 15 minutes, keeping the heat low. add th tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper. simmer on low for half an hour.
3. meanwhile, put the duck legs in a large frying pan and set it over medium heat. let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan. add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium. add the bread crumbs and cook, stirring, until fragrant, abou2 minutes. remove from heat, discard the garlic, and stir in the parsley. drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni. stir the beans into the tomato mixture, nestle in the thyme and the duck legs. season with salt and pepper.
4. preheat the oven to 350 degrees. scatter the bred crumbs over the top of the cassoulet and evenly ladle over 1 1/2 cups of the bean cooking liquid. bake until the bread crumbs are nicely browned, about 1/2 hour.
- goop, march 2013
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