Mixed Bean Crudité Recipes

MIXED-BEAN CRUDITE WITH CUCUMBER RANCH DRESSING

Steps:

• Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
• Snap off the ends of all the beans, leaving the tail on if desired
• Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
• Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
• To make dressing: Grate cucumber on the large holes of a box grater.
• In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
• Arrange vegetables on a platter and serve with dressing for dipping.

MIXED BEANS AND MORE

Steps:

• Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
• Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
• Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
• Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

WHITE BEAN SPREAD WITH CRUDITE

Steps:

• In a saucepan, combine the olive oil, garlic and rosemary. Steep the flavors over medium heat until the garlic begins to darken. About 8 minutes. Remove from heat and let cool for 5 minutes.
• In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth. Taste for seasoning and adjust. Transfer to a serving bowl and serve with crudite.

MIXED BEAN CRUDITé

Steps:

• Trim beans Snap off the ends of all the beans, leaving the "tail" on if desired.
• Boil water Bring a large pot of water to a vigorous boil. Add a generous amount of salt.
• Blanch and shock vegetables Cook beans and peas in separate batches, starting with the wax beans and ending with the haricots verts, just until color is brightened and they are crisp-tender (they should bend without snapping but not be at all limp), 45 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
• Drain and chill Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
• Serve Arrange vegetables on a platter and serve with dressing, for dipping.