White Bean And Bread Crumb Skordalia Recipes

WHITE BEAN AND BREAD CRUMB SKORDALIA

White Bean and Bread Crumb Skordalia image

Skordalia is a Greek garlic spread similar to hummus. This recipe uses only a small amount of extra-virgin olive oil, for flavoring.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 cup packed flat-leaf-parsley leaves
1 teaspoon dried oregano
1/4 teaspoon salt
20 1/4-inch-thick slices French or Italian bread, cut on the diagonal
1 cup dried cannellini beans, picked over and rinsed, or 1 1/2 cups canned, drained and rinsed
1 teaspoon salt
5 1-inch-thick slices day-old French or Italian bread, crust removed, cut into chunks
2 large cloves garlic, peeled and coarsely chopped
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil

Steps:

If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.

Nutrition Facts : Calories 158 g, Cholesterol 27 g, Fat 3 g, Fiber 1 g, Protein 6 g, Sodium 508 g

LEMONY WHITE BEAN SKORDALIA WITH GRILL-TOASTED PITA

Lemony White Bean Skordalia with Grill-Toasted Pita image

Categories Food Processor Bean Appetizer Side Summer Grill/Barbecue Vegan Parsley Simmer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 cup (about 6 1/2 ounces) dried Great Northern beans
1 tablespoon chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini (sesame seed paste)
1/4 cup olive oil (preferably extra-virgin)
1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh mint
6 6-inch-diameter pita bread rounds, cut into wedges

Steps:

Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.

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