RED BEAN AND WALNUT SPREAD
At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spreads the dip out on plastic wrap, tops with herbs, pomegranate molasses and pomegranate seeds, and rolls the whole thing up. She then serves it in slices. Here we make the dip plain, spread it on Wasa Lite crackers, and use the herbs and pomegranate seeds on top.
Provided by Tara Parker-Pope
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
- Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
- Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
- Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
- Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
- Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams, TransFat 0 grams
RED BEAN SALAD WITH FETA AND PEPPERS
A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.
Provided by Daylene
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse kidney beans under cold water. Drain well.
- In a large salad bowl, combine beans, red pepper, cabbage, onions, feta, parsley, garlic, lemon juice, and olive oil. Cover and refrigerate for up to 3 days.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 23.8 g, Cholesterol 33.4 mg, Fat 12 g, Fiber 8.6 g, Protein 12.2 g, SaturatedFat 6.1 g, Sodium 658.1 mg, Sugar 4.6 g
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
- If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
- In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
- Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams
GREEN BEANS WITH FETA AND WALNUTS
This is a simple yet delicious recipe to use some of the local farmers' market ingredients and common pantry items. Add more or less of any ingredient to cater to your crew! It's a great combination of fresh crispy veggies, salty feta cheese, and nutty walnuts!
Provided by Linds
Categories Side Dish Vegetables Green Beans
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat olive oil in a skillet over medium heat; add garlic and cook and stir until fragrant, about 2 minutes. Add walnuts to skillet, cook and stir until lightly toasted, about 2 minutes; stir in green beans, toss lightly to coat, and cook and stir until warmed through, 2 to 3 minutes.
- Transfer green beans to serving bowl and immediately top with crumbled feta cheese.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 19.6 g, Fiber 8.7 g, Protein 8.5 g, SaturatedFat 4 g, Sodium 172.4 mg, Sugar 4.2 g
KIDNEY BEAN SALAD WITH WALNUTS AND CILANTRO
Steps:
- Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
- Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar and oil mixture. Crumble cumin seeds between fingers and add to bean mixture. Toss gently to blend; season with salt and pepper. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.)
- Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.
RED BEAN, HERB AND WALNUT SALAD
Steps:
- 1. Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper. 2. If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans. 3. In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans. 4. Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
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RED BEAN PKHALI (GEORGIAN RED BEAN AND WALNUT PATé) …
From latimes.com
Cuisine GEORGIANEstimated Reading Time 7 minsServings 2Total Time 1 hr 30 mins
- In a large bowl, soak the beans in a generous amount of water for at least 1 hour, preferably overnight.
- Drain and rinse the beans, then transfer to a sauce pot. Cover with fresh cold water. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer until the beans are very tender and the skin starts to split apart, 40 minutes to an hour, possibly more, depending on how soft the beans are after soaking. Add more water if needed during cooking to keep the beans covered. Drain the beans, reserving about ¼ cup of the cooking water. Set the beans aside to cool completely.
- In the bowl of a food processor or using a meat grinder with the smallest die, pulse or grind the cilantro until finely chopped. If the food processor or meat grinder has trouble grabbing hold of the cilantro, add some walnuts to the machine. Transfer to a bowl. Add the rest of the walnuts with the garlic to the work bowl or meat grinder and pulse or grind until finely ground. Add to the cilantro. Add the beans to the work bowl or meat grinder and pulse or grind until almost smooth and combine with the cilantro, walnuts and garlic. Add the vinegar, coriander, fenugreek, salt, pepper and chile powder. Mix with your hands until well combined to form the pkhali. The mixture should be very sticky and hold together when squeezed. If it feels dry, add the reserved bean cooking water 1 tablespoon at a time. Cover and chill for at least 1 hour or overnight.
- To serve, divide the pkhali between 2 small, round dessert plates. Shape the pkhali into a disc and smooth the sides and top with a knife. Using a fork, make a criss-cross pattern on the top and garnish with pomegranate seeds or fresh herbs.
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- In a large bowl, cover the dried beans with 4 inches of water. Cover and soak in the refrigerator overnight, about 8 hours. After they are soaked, drain the beans and add them to a large stockpot with 6 cups water, 1 sprig of rosemary, 5 sage leaves, and bay leaves. Bring to a boil. Reduce to a slow boil and cook until the beans are tender and creamy on the inside, 60-90 minutes.
- Once the beans are almost finished cooking, in a large skillet heat oil over medium-low heat. Add the onion, chili flakes, salt, pepper, remaining rosemary, remaining bay leaves, remaining sage, and garlic. Cook until the onion is softened, 5 minutes.
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