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Tuna with White Beans and Sundried Tomato Sauce
Recipe from: Jeff Tunks, DC Coast Restaurant, Washington, D.C. and
printed in Bon Appétit, September 2000
1 cup dried navy or Great Northern beans (about 6 1/2 ounces)
5 cups chicken stock or canned low-salt chicken broth
7 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
5 teaspoons chopped fresh thyme or 2 teaspoons dried
1 tablespoon grated lemon peel
4 6 to 8 ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
1 recipe Sun-dried Tomato Sauce (See below)
Place beans in medium bowl. Add enough cold water to cover beans by 3
inches. Let stand overnight. Drain. Combine beans and stock in large
saucepan. Bring to boil. Reduce heat to medium; cover and simmer until
beans are just tender, about 1 hour. Drain, reserving 1/2 cup cooking
liquid.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add
onion, carrot and celery and sauté until almost tender, about 5
minutes. Add thyme and lemon peel and stir 1 minute. Add beans, reserved
1/2 cup cooking liquid and 2 tablespoons oil and toss until heated
through, about 5 minutes. Season to taste with salt and pepper. Remove
from heat. Cover to keep warm.
Heat remaining 2 tablespoons of oil in another heavy large skillet over
medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to
skillet and cook to desired doneness, about 3 minutes per side for
medium. Spoon beans onto center of each of 4 plates, dividing equally
among plates. Top each with tuna steak. Spoon Sun-dried Tomato Sauce
over tuna steaks and serve immediately.
Sundried Tomato Sauce (for Tuna with White Beans and
Sundried Tomato Sauce above)
1/2 cup drained oil-packed sun-dried tomatoes
1 cup dry white wine
1/4 cup white wine vinegar
10 black peppercorns
1 bay leaf
1 cup whipping cream
1/2 cup chicken stock or canned low-salt chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried
Place sun-dried tomatoes in food processor. Boil white wine, white
wine vinegar, black peppercorns and bay leaf in heavy small saucepan
until liquid is reduced to 3 tablespoons, about 8 minutes. Strain
liquid into tomatoes in processor and purée until smooth. Return
tomato mixture to same saucepan. Add whipping cream, chicken stock and
thyme. Simmer until flavors blend, about 3 minutes. Season to taste
with salt.
Creamy White Bean Soup with
Tomatoes and Tarragon
Recipe from: Soup of the Day by
Lydie Marshall, 2002.
1/4c olive oil
3 cups parboiled
Navy or
Cannellini
Italian Butter Beans
6 garlic cloves, peeled and quartered
3 large sprigs of tarragon or 1 tsp. dried
1 Tbs salt
1 lb. fresh tomatoes, chopped or one 28 oz. can Italian plum tomatoes,
drained and chopped
Freshly ground black pepper
In a 9 quart pot, heat the olive oil then add the parboiled beans,
garlic, and tomatoes. Bury the tarragon sprigs in the beans or sprinkle
dry tarragon in the beans and stir. Season with freshly ground pepper.
Cover and cook over medium heat for 10 minutes, stirring occasionally.
Pour 6 cups of water over the bean mix and bring to a light boil. Cover
and cook at gentle boil for 1 hour or more, until beans are tender.
Towards the end, season with salt and freshly ground pepper. Cool soup
slightly. Discard tarragon sprigs.
Puree the soup on several batches in a food processor or blender
until smooth (beans must be tender and cooked in order for soup to puree
smooth). Return to pot and then reheat gently to hot (do not boil).
Ladle into bowls and serve drizzled with olive oil.
Three Bean Salad with Coriander Chili Dressing
Recipe from: Gourmet, June 1992
1 pound dried black beans, picked over
1 pound dried white beans, picked over
2 garlic cloves
2 bottled pickled jalapeño chilies, seeded if desired (wear rubber
gloves)
2 cups loosely packed fresh coriander, rinsed and spun dry
1/3 cup plus 2 tablespoons fresh lemon juice
1 cup vegetable oil
1 pound green beans, trimmed and cut into 1-inch pieces
Note: It is important to soak and cook the black beans and the white
beans separately because one bean variety can become mushy in the few
minutes it takes another to become tender.
In a large saucepan combine the black beans with triple their volume of
cold water and in another large saucepan combine the white beans with
the same proportion of cold water. Bring the water to a boil and simmer
the beans, uncovered, for 2 minutes. Remove the pans from the heat and
let the beans soak for 1 hour. Drain each pan of beans separately in a
colander. In each pan put 2-1/2 quarts water and stir the black beans
into the water in one pan, the white beans into the water in the other.
Cook the beans at a bare simmer, testing for doneness every 5 minutes,
for 15 to 40 minutes, or until they are just tender but still hold their
shape. Drain the beans and let them cool to warm.
In a blender purée 1 of the garlic cloves, the jalapeños, and 1 cup of
the coriander with 1/3 cup of the lemon juice, 2/3 cup of the oil, and
salt to taste, scraping down the side of the blender, until the dressing
is smooth. In a very large bowl toss the beans with the dressing and let
them marinate, covered and chilled, stirring occasionally, overnight.
The salad may be prepared up to this point 1 day in advance and kept
covered and chilled.
In a saucepan of boiling salted water boil the green beans for 5
minutes, or until they are crisp-tender, and drain them in a colander.
Refresh the beans under cold water and pat them dry. In the blender purée
the remaining garlic clove and the remaining 1 cup coriander with the
remaining 2 tablespoons lemon juice, the remaining 1/3 cup oil, and salt
to taste, scraping down the side of the blender, until the dressing is
smooth. Add the green beans and the dressing to the bowl of dressed
beans, toss the salad well, and serve at room temperature.
Spicy Black Bean Salad with
Chiles and Lime
Recipe from: Fields
of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant
by Annie Somerville, 1993.
1-1/2 cups dried black beans (about 9 ounces), sorted
and soaked overnight
Salt and pepper
1/2 medium-sized carrot, diced (about 1/4 cup)
1/2 celery rib, diced (about 1/4 cup)
Zest of 2 limes, minced (about 1-1/2 teaspoons)
3 tablespoons fresh lime juice
2 tablespoons champagne vinegar
1 garlic clove, finely chopped
3 pinches cayenne pepper
1/4 cup light olive oil
1 or 2 jalapeño chiles, seeded and diced
2 heaping tablespoons chopped cilantro
1 tablespoon chopped fresh mint
Drain and rinse the beans and place them in a large
saucepan. Cover generously with cold water and bring to a boil. Reduce
the heat and cook at a gentle boil for 20 to 25 minutes, until the beans
are tender but still hold their shape. Taste the beans to make sure they
are cooked before draining them. when cooked, drain.
While the beans are cooking, bring a small pot of
water to a boil with 1/2 teaspoon salt. Drop the carrot into the water
and cook for 1 minute, adding celery during the last 30 seconds or so.
Drain immediately and rinse under cold water. Set aside.
Make the dressing by combining the lime zest and
juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4 teaspoon black
pepper. Gradually whisk in the oil.
Toss the beans with the dressing and the jalapeños.
If the chiles are very hot, add only half of the diced chiles to the
salad, taste, then add more as needed. Marinate for 30 minutes. Just
before serving, add the cilantro, mint, salt and pepper to the salad and
mix well.
Middle Eastern Chickpea Hummus Dip
Recipe from: The
Bean Book by Roy F. Guste, 2001.
1 lb. dried chick peas, soaked
8 cups water
4 cloves garlic, pressed
2 Tbs fresh lemon juice
6 Tbs sesame tahini
1/2 tsp ground cumin
1 tsp salt or to taste
2 Tbs minced parsley
Boil the chickpeas in the water until tender. Drain and reserve the
cooking water. Combine the chickpeas, garlic, lemon juice, sesame tahini,
cumin, salt, and minced parsley. Process in a food processor or blender,
adding the reserved cooking water a little at a time until the
consistency of the sauce is smooth and thick, yet pourable. Serve as a
dip with raw vegetables, with pita strips, or as a sandwich filling.
Scarlet Runner Bean Salad a la Pescadero
Recipe from: Phipps Original Recipe
2 cups scarlet runner beans, rinsed and soaked overnight
2 bell peppers: Red, green, or yellow in any combination
2 stalks celery, diced
Some celery leaves
1 medium red onion, thinly sliced
4 radishes, thinly sliced
Vinaigrette (See below)
Drain beans and put into pot with enough water or stock to cover by
2". Bring to a boil then reduce to a simmer. Cook until tender but
not mushy (taste and test the beans periodically and add more water if
needed). Drain and put beans in large bowl, allowing them to cool to
room temperature.
Prepare the Vinaigrette:
1/3 cup vinegar (champagne or white wine)
2 cloves garlic, finely minced
2 tablespoons freshly copped Italian parsley
2/3 cup olive oil
Pinch of each: Dried basil, thyme and oregano
Salt and freshly ground pepper to taste
Combine all ingredients and whisk together well. Let sit for 30
minutes to allow flavors to blend. In the meantime, add the vegetables
to the bowl with the beans. Chill while the vinaigrette rests. When
ready to serve, pour desired amount of vinaigrette over the salad and
toss.
Basque Pumpkin and White Bean
Soup
Recipe from: The
Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated
Restaurant by Deborah Madison, 1987
The Stock:
Use the cooking water from the beans combined with a light stock made
from the following ingredients:
Seeds and parings from a 1 pound pumpkin or winter squash
1-1/2 cups leek greens, chopped and washed
5 parsley branches
4 cloves garlic, peeled and left whole
1/2 teaspoon salt
6 cups cold water
First, cut the pumpkin in half, then scoop out the
seeds and stringy fibers with a metal spoon. Next, cut the halves into
slices an inch or so thick, and cut the skins off each slice with a
paring knife and set them aside. Put the seeds and parings in a pot with
the rest of the stock ingredients, bring to a boil, simmer for 30
minutes, and then strain.
The Beans:
1/2 cup Cannellini or Great Northern beans
3 fresh sage leaves
1 large clove garlic, peeled and left whole
1 bay leaf
2 thyme branches
1/2 teaspoon salt
5-6 cups water
Cover the beans with water and soak them overnight.
Pour off the soaking water and put the beans in a pot with the rest of
the ingredients and bring them to a boil. Skim off any foam that rises
to the surface, lower the heat and cook the beans at a slow boil until
they are tender -- 45 minutes to an hour. Drain the beans and reserve
the cooking water.
The Vegetables:
Peeled and seeded pumpkin slices from the stock
2 tablespoons virgin olive oil
3 leeks, white part only, quartered and cut into 1/4" pieces
2 carrots, peeled and cut into 1/4" cubes
1 celery heart or 2 outer stalks, cut into 1/4" dice
1 large clove garlic, finely minced
1-2 teaspoons nutritional yeast (optional)
2 large sage leaves
1/2 teaspoon salt
Stock
Reserved cooking water from the beans
Pepper
2 tablespoons parsley, chopped
Additional olive oil for garnish
Cut the pumpkin slices into 1/2" squares. Warm
the oil in a soup pot and add the pumpkin, vegetables, garlic,
nutritional yeast (if using), sage, and salt. Stir to coat everything
with a film of oil, and cook over medium-low heat for 10 minutes,
stirring occasionally. Pour in the stock and the cooking water from the
beans (about 8 cups in all). Bring to a boil then lower the heat and
simmer for about 1/2 hour, until the pumpkin begins to soften and fall
apart. Add the beans and continue cooking until the pumpkin has broken
into a smooth purée. Taste for salt and season with more if
needed as well as a generous grinding of black pepper. Serve the soup
with the parsley and a small spoonful of olive oil stirred into each
bowl. As the soup sits, the flavors will develop, so it can be made one
or two days in advance of serving. Can be warmly contrasted with a pinot
noir or a wood-aged chardonnay.
Beef and Sausage with Snowcap Beans
Recipe from: Jane and Michael Stern and printed in Chili Nation,
January 1999
For the beans:
16 ounces dried snowcap beans
5 garlic cloves
1 tablespoon whole coriander seeds
1 bay leaf
1 tablespoon salt
For the chili:
8 dried ancho chiles
1 large green bell pepper, seeded and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoons vegetable oil
3-1/2 pounds top round beef cut into 1/2-inch cubes
1-1/2 pounds sweet pork sausage, cut into 1-inch cubes
1 tablespoon salt
1-1/2 teaspoons freshly ground black pepper
1-1/2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 tablespoons sugar
2 14-1/2 ounce cans whole tomatoes
2 tablespoons masa harina dissolved in 1/2 cup water
Make the beans: Soak the beans overnight. In the morning, pick out any
bad ones and any stones. Wash the beans and place them in a large pot
filled with water. Place the garlic, coriander seeds, and bay leaf in a
cheesecloth bag or tea ball and add to the beans in the water. Bring the
water to a boil, reduce the heat to a simmer, and cook the beans 1 hour,
until tender. Discard the spices. Drain the beans well and set aside
while you make the chili. Add the salt.
Make the chili: Place the chiles in a large heatproof bowl and cover
with boiling water. Let stand 30 minutes, until soft; then seed and stem
them. In a food processor or blender, purée the chiles with 1 cup water
until smooth. Set aside.
In a large skillet, brown the bell pepper, onions, and garlic in 2
tablespoons of the oil until they are soft. Set aside.
In a large Dutch oven, brown the beef and sausage in the remaining 2
tablespoons of oil. Drain the excess fat. Add the bell pepper mixture
along with the salt, pepper, oregano, cumin, sugar, and 3 cups water.
Add the tomatoes, smashing each in the palm of your hand before adding
it to the pot. Add the chile purée, stir and bring to a boil. Reduce
the heat and cook, partially covered, at a low boil for 1-1/2 hours.
Remove from the heat. Add the masa harina mixture, stirring to thicken
the chili. Return the chili to the heat and cook 7 more minutes. Serve
in deep bowls atop a bed of snowcap beans.
Roasted Tomatoes Topped with White Beans
Recipe from: The Martha Stewart
Cookbook: Collected Recipes for Every Day by Martha Stewart
1995.
1/2 pound dried white beans (cannellini, french navy,
or Great Northern beans)
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced thin
2-1/2 tsp coarse salt
1/2 cup cilantro leaves, chopped
2-1/2 teaspoons freshly ground black pepper
3 large beefsteak tomatoes, cut into 1" slices
1 tablespoon sugar
In a saucepan, cover the beans with cold water. Bring
to a boil over medium high heat, then reduce to low and cook for 1
hour until soft. Drain. Preheat the oven to 400º. Heat the olive oil in
a pan, add the garlic and sauté for 2 minutes.
Add the beans, 1/2 teaspoon of salt, the cilantro, and 1/2 teaspoon of
black pepper and toss quickly to mix. Remove from the heat.
Line a baking sheet with parchment paper. Arrange the
tomato slices on the sheet and sprinkle with 2 teaspoons of salt, 2
teaspoons of pepper, and the sugar. Roast for 15-20 minutes. The
tomatoes will deepen in color and become somewhat dry.
Transfer to a serving platter. Place a tablespoon of
white beans in the center of each slice and serve either warm or
cold.
Cuban Style Beans and Rice
Recipe from: Bon Appétit, January 2001
In Cuba, this versatile side dish is known as congrí. Louisiana has its
own version of red beans and rice, of course, but in that one you
won’t find the oregano, cumin or cilantro.
Beans:
1 cup dried small red kidney beans
2 quarts water
1/2 small onion
1 2-inch square of red bell pepper
2 garlic cloves, peeled
2 fresh cilantro sprigs
1/2 teaspoon ground cumin
Rice:
1-1/2 cups long-grain white rice, rinsed in cold water 5 times
3 tablespoons olive oil
2 cups chopped onions
1/4 cup chopped red bell pepper
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
For beans: Soak kidney beans in large bowl with enough cold water to
cover by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts
water, beans and next 5 ingredients in large pot. Bring to boil over
medium-high heat. Reduce heat to medium, cover and simmer until beans
are tender, stirring occasionally, about 50 minutes. Season to taste
with salt. Drain, reserving beans and bean cooking liquid separately.
Discard vegetables and cilantro.
For rice: Bring 3 cups bean cooking liquid to boil in heavy medium
saucepan. Add rice; bring to boil. Reduce heat to medium-low, cover and
simmer until almost all liquid is absorbed, about 20 minutes. Uncover;
fluff with fork.
Heat oil in heavy large skillet over medium-high heat. Add onions, bell
pepper, garlic, cumin and oregano and sauté until onions are beginning
to brown, about 5 minutes. Stir in beans and rice; cook until heated
through, about 5 minutes. Season with salt and pepper.
Fava Bean Purée
Recipe from: From Tapas to Meze by Joanne Weir, 1994.
1/2 pound (1-1/3 cups) dried fava beans
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1-1/2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon chopped, fresh parsley
2 tablespoons chopped cilantro
3-4 tablespoons lemon juice
1 scallion, white and green parts, minced
Salt and freshly ground pepper
Garnish:
1 tablespoon extra virgin olive oil
3 lemon wedges
2 tablespoons chopped scallions
1 tablespoon paprika
1 small loaf rustic country-style bread
Soak the fava beans in cold water overnight. Drain and peel them then
rinse them in cold water again and drain. Put the fava beans in a stock
pot with enough water to cover them by 2 inches. Bring to a boil and
then reduce to a simmer and cook, uncovered for about 1-1-1/2 hours,
until beans are tender. Drain.
Place the beans, garlic, and olive oil in a food processor or blender
and process until smooth. Remove and place in a bowl with the cumin,
paprika, cayenne, parsley, cilantro, lemon juice, and scallions. Mix
well and season with the salt and pepper.
Place the purée on a serving platter and garnish with the olive oil,
lemon wedges, and scallions. Serve cumin and paprika in small bowls. To
serve, sprinkle the bread liberally with cumin and paprika and then dip
the bread into the bean purée or spread with a knife.
Chick Pea, Chard, and Lima
Bean Soup
Recipe from: Gourmet, February 1997
1 bunch Swiss chard (about 1 pound), washed
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons olive oil
1-1/2 cups cooked dried chick-peas
1-1/2 cups cooked dried lima beans
8 cups water
2 cups chicken broth
2/3 cup orzo (rice-shaped pasta)
Accompaniment: harissa (North African hot spice paste)
Cut stems and center ribs away from chard leaves. Slice stems and center
ribs thin. Chop leaves coarse and reserve.
In a 6-quart heavy saucepan cook chard stems and ribs, onion, celery in
oil over moderately low heat, stirring occasionally, until onion is
softened. Add chick-peas, lima beans, water, and broth and simmer,
partially covered, 10 minutes. Stir in orzo and simmer, uncovered,
stirring occasionally, until orzo is tender, about 10 minutes. Stir in
reserved chard leaves and simmer until leaves are tender, about 5
minutes. Stir in salt to taste. Serve soup with harissa to taste.
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