Best Truffled White Beans Recipes

TRUFFLED WHITE BEANS

Truffled White Beans image

Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for truffle oil recipes.

Provided by Lennie

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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.

TRUFFLED WILD MUSHROOMS OVER WHIPPED WHITE BEANS

Truffled Wild Mushrooms over Whipped White Beans image

The truffle oil transforms the dish to WONDERFUL! Can substitute brown mushrooms for the wild mushrooms. From the Vegetarian Times.

Provided by gailanng

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup low sodium vegetable broth
2 garlic cloves, minced (2 teaspoons)
2 teaspoons chopped fresh thyme
1 lb wild mushroom, halved (wipe clean with damp cloth if necessary)
1/4 cup chopped fresh parsley
2 teaspoons truffle oil

Steps:

Heat 1 teaspoon olive oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic, and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover, and keep warm.
Heat remaining 1 teaspoon olive oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 teaspoon truffle oil and serve.

Nutrition Facts : Calories 241, Fat 4, SaturatedFat 0.7, Sodium 641.9, Carbohydrate 38.5, Fiber 13, Sugar 7.1, Protein 15.2

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