Italian Bean Stew

 



2 links Italian Sausage

1 - 2 can white beans, drained and rinsed

1 onion, cut into large chunks

1/2 lb red potatoes, thinly sliced

1 green bell pepper, sliced

1 red bell pepper, thinly sliced

1 bottle spaghetti sauce (or 3 - 4 c. homemade)

oil

Cut the Italian sausage into 1 inch chunks and cook over medium heat until cooked through. Remove from pan. Add a splash of oil and saute onions and red potatoes until the potatoes are mostly cooked. Add the bell peppers and cook an additional minutes until they are starting to get tender. 

Add the sausage, beans, and spaghetti sauce to the skillet and stir well to combine. Simmer until the potatoes are completely tender. 

Serve with Parmesan cheese

Italians Sausage Pilaf

This was inspired by the flavors of Zuppa Toscana remade into a quinoa pilaf. 

2 Italian sausage links, casings removed

1 can white beans, drained

1 medium onion

2 - 4 cloves garlic, minced

1/2 tsp sambal oleck OR dash red pepper flakes

1 bunch kale, stems removed and chopped fine

3 c. cooked chilled quinoa

1 c. chicken broth

1/2 c. cream or half-an-half

2 Tbsp. Parmesan cheese plus more to garnish. 

Cook the Italians sausage, crumbling, until no longer pink. 

Add the onion and garlic and cook until onion is tender. 

Add the kale, samal olek, beans, and broth. 

Simmer until the kale is tender. 

Stir in the quinoa and cook, stirring, 

until the quinoa is heated through and the broth is absorbed. 

Stir in the cream and cheese, mix well, and heat through.

Serve with the cheese to dust with

My top 5, from 2010

1. Gumbo

2. Palak Channa

3. Chicken Style Bean Stew

4. Pumpkin Cream Pasta

5. Caramelized Quinoa and Black Beans

Roasted Vegetable Couscous

3 carrots
1 onion
1 small eggplant, purple skin sliced off
4 cloves garlic
1/2 butternut squash, peel sliced off
olive oil
salt

2 c. couscous
3 c. chicken broth (imitation or vegetable both work)
3 green onions, sliced
dash black pepper
1/4 tsp. thyme
1/4 tsp. rosemary
1 can garbanzo beans, drained

1 lb. bacon, cooked and crumbled (optional)

Cut all the vegetables into small pieces that are roughly the same size, about 1/2 in in diameter. Toss with olive oil and sprinkle with a little salt. Spread out on pans in a single layer. Roast at 425 until vegetables are tender, about 40 minutes.

When cooked boil together chicken broth, pepper, thyme, and rosemary. When boiling add the couscous, immediately remove from heat and cover tightly. Let sit for 5 minutes. Remove lid.

Combine roasted vegetables, couscous, garbanzo beans, and bacon. Toss to mix well.

Serve with a salad.

You can drastically change the dish my changing the spices. Try it with curry, Italian, Moroccan or southwestern spices too

Taste of Home - Again

Beanbasics was in Taste of Home again!

In the December 2010/January 2011 issue of Healthy Cooking,
on page 51 with a recipe from this very bean blog,


Skillet Gnocchi with White Beans


Their link is here and you can see the original post here.

A few months ago Southwestern White Bean Chowder won second place in the "Make it Meatless" competition, you can see that post here.

Two great looking dip recipes I found on other blogs

I just thought these two dip recipes looked amazing

1) A black bean dip topped with cheese and broiled to perfection

2) A white bean and rosemary dip that also looked amazing

Tuscany Bean Soup

1 can tomatoes, drained
2 stalk celery, chopped
1 medium onion, chopped
2 carrots, cut into quarters lengthwise then then into 1/2 chunks
2 cloves garlic, minced
1 can white beans, drained
4 c. chicken broth (or imitation)
2 c. vegetable broth
1 zucchini, quartered and sliced
3 large handfuls spinach, chopped
1/4 c. fresh basil, chopped
1/4 c. pine nuts
1/4 c. milk
1/3 c. flour
1/2 tsp. Mortons Nature Seasons
Salt to taste

Saute onion, celery, garlic, and carrots in olive oil until onions are starting to get tender. Add vegetable broth and simmer until carrots and celery are tender.

Process the pine nuts in a food processor until chopped very finely, but not turned into butter.

When the carrots are tender add the tomatoes, white beans, chicken broth, zucchini, spinach, basil, and Nature seasoning. Simmer until vegetables are tender.

Stir in the milk and nuts. Combine the flour and enough water to make a thin paste. Stir into the soup and simmer until starting to thicken.

Puree about 1/4 of the soup either in a traditional blender or using an immersion blender for a few seconds, just make sure not to puree all of the soup.

Heat through and serve with crusty bread

Creamy White Bean Stew

This tastes a lot like Alfredo with it's creamy garlicky sauce. If your beans are really soft don't add them with the potatoes or they will fall apart. Instead add them at the end with the cream cheese

2 cans white or garbanzo beans
1 Tbsp fat (butter, olive oil, or bacon grease)
1/2 tsp salt
1/4 tsp. black peppers
1/2 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Marjoram
1/2 tsp. Basil
1/2 tsp. Oregano
4 cloves garlic minced
1 (8 oz.) pkg. cream cheese cut into cubes
2 c. water
2 chicken bouillon cubes (real or imitation are great)
3 large potatoes peeled and cut into 3/4 in cubes
3 or 4 carrots peeled sliced into coins
1 c. peas (optional)
3 Tbsp flour

Combine the salt, black pepper, rosemary, thyme, marjoram, basil, and oregano. Heat fat in a skillet. Add the garlic and cook until fragrant. Add the water, bouillon cubes, potatoes, carrots, peas, and beans. Simmer over medium heat until the potatoes and carrots are tender enough to eat.

When cooked turn the heat to low and add the cream cheese in cubes. Stir until combined. Combine the flour and water to form a thin paste. Stir into the sauce after the cream cheese is thoroughly combined, whisk and cooked until thickened

Serve topped with a dusting of Parmesan cheese.

This is also tasty if you want to add some chicken in place of part of the beans. You can check out how to use fresh chicken, or just throw some cooked and shredded (read leftover) in after you cook the vegetables.

White Bean Croquettes

3 cans white beans, drained and rinsed
3 cloves garlic, finely minced
1 tsp. salt
1/2 tsp freshly black pepper
1/2 c. plus 3/4 cup dry Italian bread crumbs
1/2c. freshly grated Parmesan cheese
About 1/2 lb mozzarella cheese, cut into small cubes
1/2 c. sun-dried tomatoes, chopped pretty fine

Marinara dipping sauce

Vegetable oil for deep frying

Puree the beans. Add the garlic, salt, and pepper. Stir in the 1/2 c. italian bread crumbs and Parmesan cheese. Refrigerate several hours, until firm.

Form the mixture into balls, using a slightly rounded tablespoon for each one. Press one piece of mozzarella and a pinch of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.

Deep-fry the balls, a few at a time, until nicely browned. Drain on paper towels. Serve hot with a marinara dipping sauce.

Artichoke Spinach Dip

10 oz. spinach, chopped
olive oil
1 can artichoke hearts (14 ounces), drained and roughly chopped
1 cup shredded parmesan romano cheese blend
1/2 cup shredded mozzarella cheese
6 ounces alfredo sauce (jarred is fine)
1 teaspoon fresh garlic, minced
4 ounces cream cheese, softened
1 can white beans, pureed
fresh black pepper, to taste

Saute spinach in olive oil until wilted, Combine remaining ingredients. Spead into an 8"x8" baking dish.

Bake at 350 for 25-30 minutes or until cheeses are bubbling and melted.

Serve with chips or bread

Creamy Pesto Sauce

1 can white beans, drained and rinsed
1 c. chicken broth
2 tsp. cornstarch
1/4 - 1/2 c. pesto
2 Tbsp. half-an-half

Combine cornstarch and 1 Tbsp chicken broth until smooth. Combine with remaining broth. Simmer until thick. Add beans and pesto, simmer 5 minutes. Add half-an-half and heat through.

Serve over pasta

Beans Florentine

Vegetarians, skip the chicken, just start with the shallots, and make sure your Parmesan cheese is rennet free.

1 chicken breast
Salt & peppers to taste
2 Tbsp. butter
1 Tbsp. oil
1 shallot, chopped
1 can white beans
2 large handfuls of spinach, chopped
3 or 4 artichokes heart quarters from a bottle, regular NOT marinated, chopped pretty fine
1 1/2 c. milk
2 oz. cream cheese, softened
1 oz. white cheddar
1 - 2 Tbsp. Parmesan cheese, grated

Pinch Paprika to Garnish

Heat oil and 1 Tbsp. butter in a skillet. Sprinkle chicken breast with salt and pepper. Cook in oil until browned, but not burned. Remove chicken from heat and set aside. When cool enough to handle shred the chicken.

Meanwhile add the remaining tablespoon of butter to pan. Add the shallots and cook until they are starting to get tender. Add the spinach and cook until wilted. Add the cream cheese and stir until melted and smooth. Slowly stir in the milk and keep stirring until blended. Add the artichoke hearts, beans, chicken and both cheeses. Stir until blended.

Garnish with a pinch paprika for color

Serve with pasta, rice, or mashed potatoes

Skillet Black Bean Lasagna

For a simpler version skip the vegetables. Just start by adding the water and sauce to the pan and go from there.

Olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 stalk celery, chopped
1 carrot, grated
1/2 bell pepper, chopped
1/2 zucchini, grated
1 bottle spaghetti sauce
2 1/2 cups water
2 beef bouillon cubes (vegetarians use an imitation version or just water)
1 can black beans, drained
1/2 lb uncooked pasta (radiatore or farfalle are both great)

1/2 c. ricotta cheese
1/4 tsp granulated garlic
2 Tbsp mozzarella cheese
1 Tbsp. Parmesan cheese
1 tsp. parsley
dash salt & pepper

Saute onion, garlic, celery, carrot, bell pepper, and zucchini in olive oil until vegetables are tender. Add spaghetti sauce, water, beef bouillon cubes, and uncooked pasta. Simmer, uncovered until pasta is tender. Check to make sure that sauce doesn't go dry, if it starts to, add water. When the pasta is al dente stir in the black beans.

Combine ricotta, garlic, mozzarella, parmesan, parsley,and salt and pepper. Drip by spoonfuls into skillet, cover and turn heat to medium low. Simmer until ricotta is set. Remove from heat and let sit 5 minutes before serving

Zucchini Chicken Lentil Soup

2 boneless skin chicken breasts
1 Tbsp olive oil
1 Tbsp butter
1/4 tsp salt
1/8 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. granulated garlic
1/4 tsp. marjoram

8 cups chicken broth
3/4 c. brown lentils
1 can tomatoes, undrained
1 onion, chopped
2 carrots, cut into thin coins
4 zucchini, cut into quarters and then sliced

Combine salt, pepper, paprika, garlic, and marjoram. Sprinkle chicken with combined spices. Cook in olive oil and butter over medium heat with onion until chicken is well browned, but not charred. Removed chicken from pan. Set aside.

Add broth and stir, scrapping bottom of pan, to deglaze. Add lentils and tomatoes and simmer until lentils are tender, about 30 minutes. When chicken is cooled, shred. Add carrots, zucchini, and shredded chicken. Simmer until vegetables are cooked.

Tuscan White Bean Soup

4 slices bacon, finely chopped
2 Tbsp. Flour
1 medium yellow onion, quartered lengthwise
1 medium stalk celery, quartered crosswise
1 medium carrot, finely chopped
3 cloves garlic, cut in half
2 cans cannellini beans, drained
1 bay leaf
1 sprig fresh rosemary OR 1 tsp dried
1 Tbsp pomegranate juice
1 tsp. balsamic vinegar
4 cups chicken broth
olive oil
Salt & Pepper to taste

Chopped fresh parsley

Toss onion, garlic, and carrot with a little olive oil and roast at 450 until carrot is mostly tender, but not soft, about 30 minutes.

Mean while saute bacon until crisp. Remove from grease and set aside. Saute celery in dripping until translucent. Add 2 Tbsp. flour and cook, stirring until starting to bubble and darken in color. Add chicken broth, beans, bay leaf, rosemary, and roasted vegetables. Simmer for 20 minutes, until vegetables are completely tender, almost to the point of mushy. Remove the bay leaf and the rosemary sprig. Puree all until smooth.

Stir in juice, vinegar, salt, and pepper to taste.

Garnish with chopped fresh parsley

Vegetarians and vegans - skip the bacon and saute in olive oil. Use a vegan substitution for the chicken broth, my favorite is always Edward & Sons

Eggplant Pasta Casserole

This is really just an addition to an earlier post but I thought it worth posting this variation. Just leave the cheeses out for a veggie meal.

6 c. cooked pasta
2 can garbanzo beans, drained and lightly mashed
2 c. eggplant sauce
2 oz. mozzerella cheese, cut into tiny cubes (optional)

Parmesan cheese, freshly grated, optional

Toss all together, pour into a greased 9x13 casserole dish and top with Parmesan cheese. Bake at 350 until heated through. Serve with a salad and garlic bread.

Pasta Primavera

It's spring! Well, not technically, and there are still 2-ton piles of snow stacked prominently in every parking lot in the city, but Easter candy is on the shelves and it was 45 degrees out today, so I'm calling it. And what better way to celebrate spring than with a vegetarian dish that's named after it?

You can use many different kinds of fresh vegetables in this - sliced red and yellow bell peppers, little mushrooms, etc. Just be sure to dice them into bit sized pieces and saute them so that they're tender to the bite. Have fun!

1/2 lb small pasta shapes (shells, elbows, etc)

2 bunches green onions, sliced thin

1 lb asparagus, tips and 1-2 inches of the stalk sliced into bite-sized pieces (about 1/2 inch)

1/2 c. frozen green peas

3-4 cloves garlic, finely diced

2 tsp Italian herb blend or sweet basil and a dash of rosemary

1 can diced tomatoes

1 can cannelli or other white beans, drained but not rinsed

1/2 c. shredded mozzarella cheese

1/4 c. shredded parmesan cheese

4 T olive oil

salt and pepper to taste

dash cayenne pepper (optional)

While pasta is cooking, saute green onions and asparagus in olive oil in a large frying pan (preferably non-stick) over medium-low heat until they are crisp-tender. Add garlic and saute another 2-3 minutes on low. Add tomatoes, spices, peas, and beans, and heat through. Add cooked, drained, hot pasta, and stir to coat. If it is too soup, continue to simmer for a few minutes on med-low until some liquid has evaporated. Do not get it too dry, you want a sauce on the pasta. Sprinkle with your shredded cheese and cover the pot for a few minutes until the cheese is melted.

Check out Jules version of Pasta Primavera over here

Vegetarian "Kofte"

About 4 cups zucchini (from 3 medium zucchini), coarsely grated

3 garlic cloves, chopped

½ cup packed parsley leaves

1/4 cup cilantro (you can leave this out if you hate cilantro)

1 can garbanzo beans, drained

3/4 teaspoon ground cumin

½ teaspoon ground coriander

¾ cup plain bread crumbs

1 egg

Grate zucchini coarsely and sprinkle with 1 tsp. of salt, mix thoroughly. Let sit for 10 minutes, then roll up in a kitchen towel and wring out well. While it's sitting, coarsely mash the beans (don't puree!) and then mix with other ingredients and zucchini. Form into patties about 2 inches wide and 1/2 inch thick and refrigerate at least 15 minutes or until firm (can be done in the am and let sit). Fry in olive oil until very brown and crispy on both sides. Serve with tomato-garlic sauce.

Italian Variation - we were having focaccia bread so I left out the middle eastern spices (the parsely, cilantro, cumin, and coriander) and used italian spices instead - 1/2 tsp each of dried oregano and rosemary, and 1-2 tsp dried basil, and about 1/4 cup of finely grated parmesan and romano, and served with the dipping sauce for the focaccia bread. They were very tasty.

Tomato-garlic sauce - 1 can whole italian tomatoes, 1 T olive oil, 2-3 cloves garlic, minced, 1/2 tsp dried basil (optional, for italian variation). Place all ingredients in a small sauce pan and simmer on low heat, stirring occasionally, until the tomatoes have broken down and much of the juice has evaporated so that the sauce is thicker and chunky. You may use diced italian tomatoes for this instead.

Cost:

5 cloves garlic: About $.20

Fresh parsley and cilantro: About $3

2 cups home-cooked garbanzo beans: about $.40

Other spices: About $.25

Bread crumbs, homemade (just take a slice of bread, let it get stale, and grate it): $.10

1 egg: $.10

1 can Italian tomatoes: $.75

butter/olive oil: $.25

Total Cost: About $5

Italian stir fry

1/4 c. prepared pesto (If you want to make your own vegan pesto replace the cheese with nutritional yeast)
1/2 onion, chopped
2 cloves garlic, minced
1 large or 2 small bunch(s) kale, chopped
1 can tomatoes, drained
1 can, white kidney beans, drained and rinsed
2 - 4 c. cooked pasta

Saute onion and garlic in pesto. Add kale, cook until wilted and dark. Add tomatoes, beans and cooked pasta. Toss to coat. Add more pesto if desired.


Economical Counter: 5 servings, 1-1/2 c. each

Pesto (Powdered Knorr Packet) $0.99
Onion $0.25
Garlic $0.24
Kale $1.98
Bottle Tomatoes $1.25
White Kidney Beans $0.68
Pasta $0.99

Total $6.38
Per Person Total $1.28

Herbed Beans and Rice

2 cans white beans
4 Tbsp. Butter
1 small onion, finely chopped
2 cloves garlic, minced
3/4 c. sliced mushrooms, optional
2 Tbsp. flour
1 can (14 1/2 oz) chicken stock
1 tsp. salt
1/4 . tsp black pepper
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. oregano

Melt butter in skillet. Add onion and garlic. Add flour and cook, stirring, until slightly browned. Add remaining ingredients and simmer until thickened. Serve over rice.