Best Tuesday Night White Beans Recipes

TUESDAY NIGHT WHITE BEANS

Tuesday Night White Beans image

Although the name of this recipe says it's for Tuesdays, I generally make this recipe on Fridays, when Catholic practise says flesh meat is verboten. It's got a wonderful flavour, and works well with a Mexican dish any day of the week. The recipe calls for Great Northern or Navy beans, but I prefer Goya Small White Beans. Different beans for different folks, I suppose. (I got this recipe from Anne Byrn's "Dinner Doctor" book. I don't think she's Catholic, because the large amount of cassaroles seems to say that she's Lutheran. =D)

Provided by John J. OSullivan

Categories Onions

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, sliced
1 bay leaf
1 (15 -16 ounce) can white beans, drained
1 1/2 cups canned low sodium chicken broth or 1 1/2 cups water
salt and black pepper

Steps:

Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic, stirring, and cook until soft, three munites.
Add the bay leaf, beans, and broth. Season the beans with salt and pepper to taste.
Stir the beans, then cook them, uncovered, until they are heated through and the liquid reduces a bit, 4 to 5 minutes.
Remove and discard the bay leaf and serve.

Nutrition Facts : Calories 213.6, Fat 7.7, SaturatedFat 1.2, Sodium 34.3, Carbohydrate 27.9, Fiber 5.8, Sugar 2.1, Protein 10.1

TUSCAN WHITE BEANS

Tuscan White Beans image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

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