Braised Butterbeans With Tomatoes From Olive Magazine April 10 Recipes

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BRAISED BEANS



Braised Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

1 pound dried cannellini beans, picked over
6 leaves fresh sage
6 cloves garlic (3 smashed, 3 sliced)
Coarse sea salt
1/2 cup extra-virgin olive oil, plus more for drizzling
1 plum tomato, diced
Freshly ground pepper
1/4 cup roughly chopped fresh parsley

Steps:

  • Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
  • Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
  • Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

SLOW ROASTED PAPER WRAPPED LEG OF LAMB FROM OLIVE MAGAZINE APRIL



Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April image

From Easter menu by Maria Ellis to be served with braised butter beans and tomatoes http://www.recipezaar.com/braised-butterbeans-with-tomatoes-from-olive-magazine-april-10-417782 time does not include marinating overnight.

Provided by cakeinmyface

Categories     Lamb/Sheep

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2-3 kg leg of lamb
6 garlic cloves (thinly sliced)
50 ml olive oil
2 lemons, juice of
1 large bunch dill (finely chopped)
2 teaspoons ground cinnamon
1 teaspoon ground cumin
4 sprigs oregano (or 1 teaspoon dried)

Steps:

  • Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
  • Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
  • Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
  • Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
  • Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
  • Remove from over and rest for 30 minutes before carving serving with cooking juices.

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