Tuscan Bean And Onion Salad Recipes

WARM TUSCAN BEAN SALAD

Steps:

• In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

COLORFUL TUSCAN BEAN SALAD

Steps:

• In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.

TUSCAN BEAN SALAD WITH SAGE

Steps:

• Combine all ingredients in a large bowl. Serve at room temperature.
• DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
• Drain soaked beans.
• Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
• Add salt and pepper.
• Cook 30 minutes more or until tender but not mushy.
• Drain. Place in a large bowl and cool.
• When cool, stir in the remaining ingredients.
• Serve at room temperature.
• TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.

TUSCAN BEAN AND BACON SOUP

Steps:

• Soak beans in cold water overnight.
• Next day, bring beans to boil and rapidly boil for 3 minutes and then reduce heat and simmer for 10 minutes. Drain.
• Heat olive oil in a large pan and saute onion, carrot and bacon until onion is soft and translucent.
• Add garlic, beans and stock. Bring to the boil. Cover and simmer until beans are soft- about 1 hour.
• Remove half the soup and blend, until smooth, using a food processor. Return to the pan.
• Peel the tomatoes by cutting a cross in the bottom and covering with boiling water for 30 seconds. (The skin should slip off easily.) Cut tomatoes into quarters and de-seed. Chop the flesh and add to the soup.
• Season with salt and freshly ground black pepper, to taste. Simmer for approximately 15 minutes.
• To serve: sprinkle with the cheese.

TUSCAN GRILLED BREAD AND WHITE BEAN SALAD

Steps:

• Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
• Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces.
• Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.

TUSCAN BEANS AND TOMATOES

Steps:

• In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary, and red pepper; heat to boiling.
• If desired, sprinkle with black pepper and/or garnish with rosemary.
• Serve with a slotted spoon.

TUSCAN BEAN AND ONION SALAD

Steps:

• Place onion in medium bowl; cover with ice water. Let stand 20 minutes.
• Just before serving, place beans in a large bowl. Drain onions; add to large bowl.
• In small bowl, whisk together oil, vinegar, salt and pepper.
• Add to large bowl; toss.