Blend in food processor:
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
Hoppin' John
Great New Year's Day meal courtesy of Emeril. :)
1 Tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 Tbsp. chopped garlic
1 lb. black-eyed peas, soaked overnight and rinsed
1 qt. chicken stock
Bay leaf
1 tsp. thyme
salt, black pepper, and cayenne
3 Tbsp. finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat, and simmer for 40 minutes,* or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
* We cooked this all day and were pleased with the results.
1 Tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 Tbsp. chopped garlic
1 lb. black-eyed peas, soaked overnight and rinsed
1 qt. chicken stock
Bay leaf
1 tsp. thyme
salt, black pepper, and cayenne
3 Tbsp. finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat, and simmer for 40 minutes,* or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
* We cooked this all day and were pleased with the results.
Sweet Potato Enchilada Stack
1 lg. sweet potato, peeled and cubed
1 Tbsp. water
1 lb. ground beef
1 med. onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas
2 cups shredded cheddar cheese
In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin, and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
1 Tbsp. water
1 lb. ground beef
1 med. onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas
2 cups shredded cheddar cheese
In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin, and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
Tuscan Garbanzo Bean Soup
1 cup medium pasta shells
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
New Orleans Red Beans & Rice
For best results, slow cook this traditional New Orleans Monday meal for a full night and day, after pre-soaking the beans. This will produce the authentic Cajun softened-beans-and-gravy dish. Cooking for just the day is good too; you will have more of a soupy bean pour-over for your rice.
1 lb. dried red kidney beans
1 lb. spicy smoked sausage
2 T. oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (3/4 cup)
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. dried thyme
2 bay leaves
1/2 tsp. cayenne
6-8 C. water or chicken broth
Rinse beans and soak overnight. Drain before using.
Saute sausage in oil until slightly browned, about 3 minutes. Remove sausage and set aside.
Add onion, green pepper, and celery to skillet and cook until softened and fragrant, about 3 minutes. Add garlic and cook for 1 minute more. Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 minute. Add sausage and beans and stir to combine.
Pour sausage/bean mixture into slow cooker. Add bay leaves and water/broth (water should cover beans by at least 1/2 inch). Cover and cook on high for 2 hours, then on low for 12 hours. Remove bay leaves before serving over cooked rice.
1 lb. dried red kidney beans
1 lb. spicy smoked sausage
2 T. oil
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (3/4 cup)
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
1 tsp. dried thyme
2 bay leaves
1/2 tsp. cayenne
6-8 C. water or chicken broth
Rinse beans and soak overnight. Drain before using.
Saute sausage in oil until slightly browned, about 3 minutes. Remove sausage and set aside.
Add onion, green pepper, and celery to skillet and cook until softened and fragrant, about 3 minutes. Add garlic and cook for 1 minute more. Season with salt, pepper, oregano, thyme, and cayenne; stir and cook 1 minute. Add sausage and beans and stir to combine.
Pour sausage/bean mixture into slow cooker. Add bay leaves and water/broth (water should cover beans by at least 1/2 inch). Cover and cook on high for 2 hours, then on low for 12 hours. Remove bay leaves before serving over cooked rice.
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