White Beans With Lemon And Dill Recipes

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LEMON AND HERB WHITE BEAN DIP



Lemon and Herb White Bean Dip image

A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).

Provided by Minimalist Baker

Categories     Dip

Time 10m

Number Of Ingredients 10

1 (15-oz) can white beans ((drained and rinsed // we like cannellini))
1/4 cup tahini
1-2 tsp lemon zest
3-4 Tbsp lemon juice
1/2 tsp sea salt
4 cloves garlic, pressed or minced ((reduce slightly if you're not a garlic lover))
1 Tbsp extra virgin olive oil ((if oil-free, omit))
1/4 cup chopped fresh dill, loosely packed ((or sub other herbs of choice))
Pita bread or chips ((or crackers // gluten-free as needed))
Fresh or roasted veggies ((e.g. carrots, radish, cucumber, beets))

Steps:

  • To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
  • Blend until creamy, scraping down sides as needed - about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
  • Add chopped dill (or other herbs) and pulse again to combine.
  • Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
  • Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
  • Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 192 kcal, Carbohydrate 13.8 g, Protein 6.9 g, Fat 13.2 g, SaturatedFat 1.8 g, Sodium 267 mg, Fiber 4.8 g, Sugar 1.1 g, UnsaturatedFat 10.3 g

WHITE BEANS WITH LEMON AND DILL



White Beans With Lemon and Dill image

Make and share this White Beans With Lemon and Dill recipe from Food.com.

Provided by m0m7772

Categories     Beans

Time 9m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1/2 tablespoon grated lemon, rind of
2 (15 ounce) cans white beans (navy, cannellini,or white kidney)
1/2 cup half-and-half (can substitute sour cream and cut back on lemon juice)
1 tablespoon dried dill
1 tablespoon fresh lemon juice

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add lemon peel and stir until fragrant, about 1 minute.
  • Add cream, beans, dill, and lemon juice.
  • Cook until sauce thickens and coats beans, about 4 minutes.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 321.2, Fat 7.5, SaturatedFat 2.8, Cholesterol 11.2, Sodium 24.8, Carbohydrate 48.8, Fiber 10.4, Sugar 0.2, Protein 16.5

WHITE BEANS WITH LEMON AND DILL



White Beans with Lemon and Dill image

Categories     Bean     Citrus     Herb     Side     Sauté     Quick & Easy     Spring     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon grated lemon peel
2 15-ounce cans cannellini (white kidney beans), drained
1/2 cup whipping cream
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
1 tablespoon fresh lemon juice

Steps:

  • Heat oil in heavy large skillet over medium heat. Add lemon peel and stir until fragrant, about 1 minute. Add beans, cream, dill and lemon juice. Cook until sauce thickens and coats beans, stirring occasionally, about 4 minutes. Season beans with salt and pepper and serve.

LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL



Lamb and White Bean Stew with Spinach, Parsley, and Dill image

Provided by Sheryl London

Categories     Soup/Stew     Bean     Lamb     Stew     High Fiber     Leek     Spinach     Dill     Parsley

Yield Serves 4

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
2/3 cup finely chopped leek, white part only (about 1 medium leek)
1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions)
2 teaspoons finely minced garlic (2 large cloves)
2 pounds fresh crinkly leaf spinach, stems trimmed, or two 10-ounce packages or 1 1/4 pounds frozen spinach
2 cups coarsely chopped fresh parsley (about 4 ounces)
2 tablespoons coarsely snipped fresh dill
1 pound lean lamb, cut into 3/4 inch cubes and dried on paper towels
Salt and pepper to taste
2 tablespoon ground turmeric
1 1/4 cups chicken broth
2 tablespoons lemon juice (about 1/2 large lemon)
1 teaspoon finely grated lemon zest
2 cups cooked white cannellini beans (about 4 ounces dried beans cooked or one 19-ounce can, rinsed and drained)

Steps:

  • In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
  • In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
  • Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
  • Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

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