White Bean Ragout Crostini With Red Onion Jam Recipes

WHITE BEAN RAGOUT

Steps:

• In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.
• Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.

WHITE BEAN CROSTINI

Steps:

• In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

WHITE BEAN RAGOUT

Steps:

• Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
• Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
• Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

WHITE-BEAN AND CAPER CROSTINI

Steps:

• In a bowl, combine cannellini beans, onion, capers, olive oil, and white-wine vinegar. Mix, mashing beans slightly; season with salt and pepper. Top crostini with topping.

WHITE BEAN RAGOUT WITH TOAST

Steps:

• Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1 cup); add to bowl and mix well.
• Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
• Meanwhile, preheat oven to 375°F. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 tablespoon Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
• Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3-4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3-4 minutes. Stir in 2 tablespoons Parmesan. Season with salt and pepper.
• Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 tablespoons Parmesan and parsley. Drizzle with oil, if desired.

BEAN RAGOUT

Steps:

• In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
• Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

TUSCAN WHITE BEAN RAGOUT

Steps:

• Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
• Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
• Serve warm, drizzled with extra virgin olive oil.
• Note:.
• This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

WHITE BEAN RAGOUT CROSTINI WITH RED ONION JAM

Steps:

• Note: Beans do not need to be soaked. Rinse beans and place in an All-Clad 3.5 quart round oven. Cover with 8 cups water and add carrot, celery, shallot, garlic and 2 teaspoons salt. Bring to a simmer, cover, and continue to cook over very low heat until beans are soft, about 1 hour 20 minutes. Remove vegetables and bay leaf. Drain liquid from beans and return to pot. Mash with a potato masher until smooth, but still somewhat textured. Season with remaining 2 teaspoons salt, olive oil and lemon juice and mix well.
• In a large skillet, heat olive oil over medium heat. Add onions and salt and saute until soft and somewhat translucent, about 15 minutes. Add wine, brown sugar and balsamic vinegar and reduce heat to low. Continue to cook until liquid is almost completely gone, about 30 minutes longer. Stir in red wine vinegar and check seasoning, adding more vinegar if desired.
• Preheat oven to 350 degrees. Brush both sides of the bread slices with olive oil and arrange in a single layer on rimmed baking sheets. Bake until golden and crispy, about 15 minutes. As soon as the bread is cool enough to handle, rub one side with garlic clove to infuse with flavor. Top each crostini with about 1 tablespoon bean ragout and 1 1/2 teaspoons of onion jam. Top with mint chiffonade and drizzle with olive oil.

WHITE BEAN CROSTINI WITH FRIZZLED SAGE

Steps:

• Toast your bread first as stated above and set aside.
• Depending on how many crostini your're making, first fry up a bunch of fresh sage in your everyday olive oil, enough to cover the bottom of the pan.
• You want the sage to be frizzled and not dark golden brown, set aside on paper towels.
• In same pan add the garlic and onion and saute until soft.
• Add in the drained beans, season with red pepper, salt and pepper.
• Cook beans on medium low, turning constantly until all the flavors meld together.
• Gently smash half on the beans right in the pan and leave the rest whole.
• Toss in some whole sage leaves for garnish right in the pan.
• Drizzle with good quality olive oil and taste for seasoning, it should be heavily seasoned.
• Spread warm beans onto toasted bread, garnish with one sage leaf, and give it a good drizzle with the quality olive oil.
• Enjoy!

CROSTINI WITH RICOTTA AND RED-ONION JAM

Steps:

• In a small saucepan, combine butter, red onion, and sugar; season with salt and pepper. Cover and cook over medium-low, stirring every 10 minutes, until onion is soft and slightly caramelized, 30 minutes. Add wine and vinegar and cook, uncovered, stirring occasionally, until mixture is thick and glossy, about 20 minutes. Let onion jam cool to room temperature (or cover and refrigerate, up to 3 days; bring to room temperature before using). Divide ricotta among crostini and top with onion jam.