White Bean Salad with Arugula Pesto

This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.

  • 8 c arugula
  • 1/2 c pine nuts
  • 1/4 c grated parmigiano
  • 1/2 preserved lemon, chopped
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/3 c olive oil
  • 2 – 15 oz cans white beans, drained and rinsed
  • Pepper
  • 1 shallot, sliced thin

In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.

Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.

Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.

Divide arugula among plates, top with beans.

Serves 4.

Halibut and Mashed Beans

  
This is from the bacleanse, with a few minor tweaks. I have to say it was super tasty!! It looks like a lot of work, but it’s really not, the entire meal took about 30 active minutes. 

Fish & Beans:
½ tsp dried rosemary
Salt and pepper
½ tsp grated orange zest
1 lb halibut
Olive oil
1 garlic clove, finely chopped
1½ tsp dried sage
½ tsp red pepper flakes
2 15-oz. cans cannellini beans, rinsed
½ c homemade veggie stock
1 TBSP fresh lemon juice, plus 1 teaspoon finely grated lemon zest

Chard:
2 tbspolive oil
8 oz shiitakes, stems removed, sliced
Salt and pepper
2 garlic cloves, finely chopped
2 bunches rainbow chard (about 1 lb.), stems removed, roughly chopped

Preheat oven to  425.

Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper, and orange zest. Sprinkle onto fish and let stand at least 10 minutes and up to 30 minutes before cooking. Then bake for 15 – 20 minutes until cooked through.

In a large skillet, heat 2 Tbs. oil over medium heat. Add garlic, sage, and chile and cook until fragrant, about 1 minute. Add beans and season with salt and pepper. Cook, stirring and smashing some of the beans with a spoon or spatula as they cook until slightly thickened, about 4 minutes. Add stock and continue to mash to a thick purée. Turn off heat and stir in lemon juice and zest and 1 Tbsp. oil; season with salt and pepper. Transfer beans to a bowl and cover to keep warm.

For Chard:

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add shiitakes and cook, until brown, about 3 minutes; season with salt and pepper. Add half the chopped garlic and cook, stirring, until fragrant, about 1 minute. Transfer mushrooms to a plate and wipe out skillet.

Heat remaining 1 Tbsp oil in the same skillet over medium-high heat. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add chard greens and 2 Tbsp. water. Cover skillet, reduce heat to medium, and cook until greens are mostly wilted, about 2 minutes. Uncover and cook, tossing, until greens are wilted and tender, about 2 minutes more. Stir in mushrooms and season with salt and pepper.

Serves 4.

Artichoke and White Bean Spread

  

I love tartines – which is basically a slice of bread topped with yummy things! Today I wanted hummus but was out of chickpeas so I came up with this little number. Vibrant green – super quick and healthy!

Ingredients:

  • 1 16 oz can artichoke hearts, drained
  • 1 16 oz can white beans, drained
  • Zest and juice of lemon
  • 1/4 c parsley leaves
  • 1/4 c mint leave

Dump ingredients in a Vitamix or food processor. Purée until smooth, add a couple TBSP of water of too thick.

Spread on your favorite bread, crackers or veggies

  

Roasted Eggplant and White Bean Spread

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Another winner from Food & Wine magazine! This deep is creamy with lots of subtle flavors. I spread it on toast with red onions, zucchini blossoms and some micro greens for an amazing Tartine!

Ingredients:
2 large eggplants (1 1/2 pounds each)
2 medium garlic cloves
Sea salt
1 can drained, canned white beans
1/4 c plain Greek yogurt
2 TBSP olive oil
2 TBSp mayonnaise
1 tsp hazelnut oil
1 TBSP lemon juice
Freshly ground black pepper
Hot Hungarian paprika
1/4 c chopped flat-leaf parsley

Preheat the oven to 450°. Set the eggplants on a baking sheet and poke them all over with a knife tip. Roast for 40 to 45 minutes, until very soft. Let cool slightly.

Scrape the eggplant flesh into a food processor; discard the skins. Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the garlic into the food processor. Add the beans, yogurt, olive oil, mayonnaise, hazelnut oil and lemon juice. Pulse to a coarse puree, scrape into a bowl and season with salt, pepper and paprika. Stir in the parsley and serve.

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Sausage and White Bean Stew

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This recipe was inspired by a recipe I found in Bon Appetite. I used chicken sausage, added a bay lead and paprika to give it a bit more flavor.

2 TBSP olive oil
1 lb sausage
1 large onion, thinly sliced
4 garlic cloves, finely chopped
6 sprig thyme
1 bay leaf
2 15-ounce cans cannellini beans, rinsed
4 c chicken broth
Salt and pepper
10 c baby spinach
1 TBSP smoked paprika

Heat 1 TBSP oil in a large pot over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 TBSP oil in same skillet. Add onion, garlic, bay leaf, paprika and thyme. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Slice chorizo and fold into stew. Remove bay leaf. Serve.

Serves 4.