White Beans And Saffron Recipes
WHITE BEANS WITH CLAMS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Soak the beans overnight. The following day, drain them and cover with cold water. Add the onions, garlic, carrots, parsley sprigs and bay leaves. Bring to boil, add one cup cold water to cut the boil, then return to a boil, cover and simmer very slowly one-and-a-half to two hours, or until beans are tender.
- When the beans are almost tender, start preparing the clams. Heat the oil in a skillet and sauté the onion and garlic until the onion is wilted. Add the clams and cook over medium high heat, stirring frequently, until they open. Sprinkle in the paprika and the parsley. Add the wine, chili pepper, salt (if necessary), and pepper. Cook 5 minutes more.
- Stir saffron and salt into the beans, add clams with all liquid in the pan. Shake to mix in clams and liquid. Cover and cook for five minutes.
- Serve the beans in soup bowls with the clams arranged on top.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 513 milligrams, Sugar 5 grams, TransFat 0 grams
SAFFRON FISH STEW WITH WHITE BEANS
Steps:
- 1. Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in rind and saffron; add water, clam juice, and tomatoes. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in salt, fish, and beans; cook 5 minutes. Top with thyme leaves.
WHITE BEANS AND SAFFRON
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.;
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