Best Mashed White Beans With Truffle Oil Recipes

Mashed White Beans image

Provided by akgrown

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 garlic cloves, minced
2 (19 ounce) cans cannellini beans, drained and rinsed
1 tablespoon fresh sage, chopped (or 1 T dried)
1/4 cup water
coarse salt and pepper

Steps:

In a large skillet, heat olive oil over med heat. Cook garlic, stirring often, until golden, about 1 minute
Add beans, sage, and water. Cook stirring often, until beans are hot and liquid thickens, about 4 minutes
Mash beans, leaving some whole. Season with coarse sat and pepper.

Nutrition Facts : Calories 408, Fat 4.4, SaturatedFat 0.8, Sodium 16.8, Carbohydrate 68.4, Fiber 17.2, Sugar 1, Protein 26.4

Crushed White Bean Bruschetta with White Truffle Oil image

Provided by Food Network

Categories appetizer

Time 1h7m

Yield 6 servings

Number Of Ingredients 10

4 cups chicken broth
2/3 cup dried great Northern beans, soaked overnight
3 cloves garlic
1 bay leaf
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced scallions
1 tablespoon chopped flat-leaf parsley
White truffle oil, as needed
1 loaf bread, such as ciabatta or baguette, sliced and lightly toasted

Steps:

In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes.
Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling.

Truffled White Beans image

Provided by Lennie

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon, diced
2 shallots, minced
1 (19 ounce) can white beans, drained and rinsed (such as navy beans or cannellini beans)
2 teaspoons minced fresh thyme
2 lemons, juice of
salt
fresh ground black pepper
2 tablespoons olive oil
1 teaspoon truffle oil
4 cups Baby Spinach

Steps:

Note: if you're buying metric, you want the 540 mL can of beans; you're aiming for about 2 cups of beans.
In a medium saucepan over medium heat, cook diced bacon until crisp (it will take about 10 minutes or so).
With a slotted spoon, remove bacon to drain on paper towels, but leave bacon fat in pan; raise heat to medium high.
Add shallots and saute for one minute.
Now add beans, thyme and lemon juice; stir.
Cook until beans are warmed through, anywhere from two to four minutes.
Return bacon to pan and season with salt and pepper.
Stir in olive oil and truffle oil and remove from heat.
Arrange spinach evenly over four plates and spoon warm bean mixture on top.