White Bean Purée With Garlic Vinaigrette And Croutes Recipes

WHITE BEAN PUREE, RADICCHIO, AND RED ONIONS

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat and gently cook the onion until it's soft but not colored. Add the beans, garlic, chicken stock or water, and salt and pepper. Cook for 4 minutes.
• Process the beans and their cooking liquid in a blender or food processor with the remaining 4 tablespoons olive oil and lemon juice, leaving the mixture slightly chunky. Taste and adjust the seasoning to taste.
• Halve each radicchio. Then thickly slice each radicchio into circles or cut each half into 4 sections, trimming and discarding the base and a little of the white heart from each section.
• Halve the onions and trim the base of each. Cut each half lengthwise into crescent moon-shaped wedges, each about 3/4 inches wide at its thickest part. (Or just slice them horizontally, if you prefer.)
• Mix the olive oil, balsamic, and seasoning together in a dish. Put the onions in a bowl and the radicchio in another bowl then drizzle both with dressing. Gently turn to coat and let sit for about 10 minutes.
• Heat a skillet over medium-high heat until really hot but not smoking. Cook the onions quickly until well colored on all sides, turning once or more. Reduce the heat to low and let the onions cook, turning frequently, until softened, maybe 2 minutes or so.
• Meanwhile, spoon the white bean puree into a serving dish, reheating it gently first if you want to. The puree can also be served at room temperature.
• Increase the heat under the onions to medium-high, add the radicchio to the skillet, and cook just until the radicchio is wilted and colored on each side-this will happen very quickly, say, 45 seconds or so. Pile the radicchio and onions on top of the white bean puree. Season with salt and black pepper, and serve with a little oil drizzled over the top.

BALSAMIC FLANK STEAK ON WHITE BEAN PURéE RECIPE - (5/5)

Steps:

• FLANK STEAK 1. If steak is too large to be manageable slice in half crosswise across the grain. 2. Place steak in a large freezer bag with garlic, rosemary, pepper, lemon juice and oil. Let marinate at least 2 hours. Prepare White Bean Purée while marinating (recipe follows). 3. Remove beef from bag and pat dry with paper towel. 4. Season generously on both sides with salt and pepper. 5. In a large sauté pan, heat oil over medium-high heat. Add steak and cook until well browned on one side, reduce heat if pan begins to burn. 6. Turn steak over and brown the other side; for medium-rare cook for 12 to 17 minutes depending on thickness of steak. Flank steak is at its best when not cooked past medium-rare; it should still be pink in the middle. 7. Remove steak from the pan and set aside to rest, covered with tin foil. 8. With a paper towel wipe the pan clean of any burnt bits of garlic or rosemary. To the pan add balsamic vinegar and honey. Cook over medium heat until reduced to a sauce consistency. 9. Pour the juices from the rested steak into the balsamic sauce. Slice the steak into 1⁄2-inch (1- cm) slices across the grain of the meat. 10. Serve on top of White Bean Purée drizzled with sauce. Serves 4 White Bean Purée 1. In a medium saucepan, heat oil over medium heat. 2. Add onion and cook until translucent, about 10 minutes. 3. Add garlic and chili flakes, cook for 30 seconds. 4. Add sage, beans and beef stock, bring to the boil and then reduce to simmer. 5. Simmer for 20 minutes with lid on, then 10 minutes without lid. 6. Add cream if using and stir to combine. 7. Let cool slightly and purée with a hand blender or food processor. Season to taste. 8. Warm through before serving.

WHITE BEAN PURéE WITH GARLIC VINAIGRETTE AND CROUTES

Steps:

• Make dressing:
• Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
• Make bean purée:
• Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
• Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
• Serve warm with vinaigrette spooned over purée.

WHITE BEAN PUREE

Steps:

• A day ahead, rinse the beans and pick them over, discarding any broken or discolored ones. Cover them with water and soak them overnight at room temperature.
• On the day of serving, drain and change the water. Bring the beans to a boil, drain them and cover them with fresh water. Add the remaining ingredients, except the chicken stock, olive oil and thyme and simmer the beans until tender (one to two hours), stirring occasionally. Add more water if the beans start to get dry.
• Place half the beans in a food processor. Add half a cup of the chicken stock. Puree the beans and correct seasoning. Repeat with the remaining beans and chicken stock.
• Pour the puree into a serving dish and swirl the oil in on top. Garnish with a few leaves of fresh thyme.

WHITE BEAN PUREE

Steps:

• In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
• Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

BAKED WHITE BEAN PUREE

Steps:

• Preheat oven to 350 degrees. Place a medium saucepan coated with olive-oil cooking spray over medium heat. Add chopped onion and garlic, and saute until translucent. Add 1 teaspoon rosemary, cannellini beans, and salt and pepper, and saute until very hot.
• Transfer bean mixture to the bowl of a food processor, add white-wine vinegar, 1 tablespoon olive oil, and 3 tablespoons reserved bean liquid, and then puree until smooth.
• Combine bread crumbs, Parmesan cheese, remaining teaspoon rosemary, and remaining teaspoon olive oil in a small bowl, and stir until well combined.
• Place bean puree in an ovenproof bowl; top with the bread-crumb mixture. Transfer to oven; bake until golden brown, about 20 minutes. Serve hot with toast and assorted vegetables.

WHITE BEAN PURéE

Steps:

• 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
• 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
• 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
• 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.