White Beans Recipes

CREAMY BRAISED WHITE BEANS

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
• Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
• Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
• If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

MASHED WHITE BEANS

Steps:

• In a large skillet, heat oil over medium heat. Cook garlic, stirring often, until golden, about 1 minute.
• Add beans, sage, and 1 1/4 cups water. Cook, stirring often, until beans are hot and liquid thickens, about 4 minutes.
• Mash beans, leaving some whole. Season with salt and pepper.

BRAISED WHITE BEANS

Steps:

• Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
• Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
• Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.

SMOKY WHITE BEANS & HAM

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.