Best Catalan Sauteed Polenta And Butter Beans Recipes

CATALAN SAUTEED POLENTA AND BUTTER BEANS

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
• Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to plate.
• Reduce the heat to medium, add the remaining 2 tsps oil and garlic to the pan, and cook stirring until fragrant, 30 seconds.
• Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes.
• Sprinkle with paprika, cook, stirring for 30 seconds.
• Stir in beans, spinach, and broth, cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes.
• Remove from heat; stir in cheese and vinegar.
• Serve vegetables over polenta.

BBQ BUTTER BEANS

Steps:

• In a bowl, combine the beans, brown sugar, ketchup and onion.
• Transfer to a greased 1-1/2-qt baking dish.
• Sprinkle with bacon.
• Bake, uncovered, at 350 degrees for 1-1/2 hours.

SPANISH LIMAS OR BUTTER BEANS

Steps:

• Preheat oven to 350F and grease a casserole dish.
• Saute onions and pepper in butter until translucent.
• Add tomatoes and simmer for ten minutes.
• Add beans and seasonings and continue cooking for 20 minutes.
• Place beans and cheese in alternate layers in casserole.
• Bake for 20 to 30 minutes.

BEANS AND GREENS POLENTA BAKE

Steps:

• Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
• Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
• Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
• Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

LEMON AND PARSLEY BUTTER BEANS

Steps:

• Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final minute, then stir in the beans to heat through.
• Add the lemon zest and juice. Stir in the parsley and serve.

SAUTEED SPINACH AND BUTTER BEANS

Steps:

• In saucepan, heat butter, sauté celery and sun dried tomatoes. About 1 minute. Add beans, thyme and ¼ cup broth or water. Cover pan; heat through over low heat.
• Meanwhile, heat oil in skillet over medium-high heat. Add onion; cook until golden. Continue cooking until onion becomes crisp. Remove onion and set aside. Add spinach and remaining ¼ cup broth to skillet; sprinkle with salt and cayenne pepper. Cover and cook until leaves wilt, about 1 to 3 minutes. Season with splash of vinegar, if desired.
• To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.