WHITE BEAN AND ENDIVE SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
- Add the chicken stock and simmer for 15 minutes.
- Puree the soup in a blender or a food processor, then return it to the saucepan.
- Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 550 milligrams, Sugar 2 grams
WHITE BEAN PUREE ON ENDIVE
Steps:
- Heat the oil in a medium skillet over medium heat until it shimmers. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans, broth, sugar, red pepper flakes and salt and black pepper to taste. Increase the heat to medium high and bring to a boil. Reduce the heat to maintain a brisk simmer and cook, stirring occasionally, until the liquid has reduced by about half, about 8 minutes.
- Transfer to a food processor and pulse until almost smooth. Transfer to a bowl and stir in the chives, mint, parsley and lemon zest and juice; season with salt and pepper.
- Trim the bottom 1/2 inch of the stem from the endives. Remove the large outer leaves and reserve for another use. Carefully separate the medium and small leaves, trimming the stem more as necessary. Reserve the baby leaves for another use.
- Spoon some of the bean puree onto the base of the medium and small leaves and garnish each with a small mint leaf. Arrange decoratively on a platter. Serve immediately.
WHITE BEANS WITH BACON AND ENDIVE
Categories Bean Side Quick & Easy Buffet Bacon Spring Endive Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (side-dish) servings
Number Of Ingredients 6
Steps:
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.
BEAN WITH BACON
A great winter soup.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h35m
Yield 6
Number Of Ingredients 12
Steps:
- Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
- Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
- Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
- Stir in the tomatoes with their juice. Serve.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g
WHITE BEANS WITH BACON & GARLICKY GREENS
All you'll need to season this quick and delicious spinach and white bean side dish is bacon, a bit of garlic and freshly ground black pepper.
Provided by My Food and Family
Categories Beans
Time 15m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet on medium heat until almost crisp, stirring frequently. Remove from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add garlic to drippings; cook and stir 1 min. or until garlic is lightly browned. Stir in spinach, beans and bacon; cook 2 min. or just until spinach is wilted and mixture is heated through, stirring occasionally.
- Season generously with pepper.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 10 g
BAKED BEANS WITH BACON
A couple slices of bacon add just the right amount of richness to this sweet-and-savory side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Yield Serves 6 to 8; Makes 4 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a 2-quart Dutch oven, cook bacon over medium, flipping occasionally, until some of the fat is rendered and bacon is browned in places, about 7 minutes. Transfer to a plate.
- In a large bowl, combine maple syrup, mustard, ketchup, brown sugar, chicken broth, Worcestershire, and garlic. Stir in beans. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Transfer beans to Dutch oven and top with bacon and thyme. Bake, covered, for 30 minutes. Uncover and continue to bake until liquid has thickened and bacon is brown, about 40 minutes more. Let sit 5 minutes; mix well before serving.
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