White Beans With Roasted Red Pepper And Pesto Recipes

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ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS



Roasted Red-Pepper Salad with Anchovy White Beans image

We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 10

4 small red bell peppers
Coarse salt and freshly ground pepper
2 anchovy fillets packed in olive oil, minced
1 clove garlic, minced
2 teaspoons sherry vinegar
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 can (15 ounces) small white beans, drained and rinsed
1/4 ounce Parmesan cheese, grated (2 tablespoons)
1 cup packed spicy baby greens, such as watercress or arugula

Steps:

  • Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
  • Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

WHITE BEANS WITH ROASTED RED PEPPER AND PESTO



White Beans With Roasted Red Pepper and Pesto image

Make and share this White Beans With Roasted Red Pepper and Pesto recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

2 cups loosely packed basil leaves
1/2 cup grated fresh parmesan cheese
2 tablespoons pine nuts, toasted
2 tablespoons water
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 garlic clove, crushed
1 lb dried great northern beans
10 cups water, divided
1 1/2 cups coarsely chopped onions
1 tablespoon chopped fresh sage
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup chopped bottled roasted red pepper
1 tablespoon balsamic vinegar

Steps:

  • To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.
  • To prepare beans, sort and wash the beans. Combine beans and 4 cups water in a 6-quart pressure cooker.
  • Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat; place cooker under cold running water. Remove lid; drain beans.
  • Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker.
  • Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes.
  • Remove from heat; place cooker under cold running water. Remove lid; let bean mixture stand for 10 minutes. Drain bean mixture in a colander over a bowl, reserving 1 cup liquid.
  • Return bean mixture and reserved 1 cup liquid to cooker. Add 1 teaspoon salt, 1/4 teaspoon black pepper, bell peppers, and vinegar. Stir well to combine. Top bean mixture with pesto.

Nutrition Facts : Calories 302.9, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.5, Sodium 718.3, Carbohydrate 40.9, Fiber 12.8, Sugar 3.1, Protein 16.4

WHITE BEAN AND ROASTED RED PEPPER DIP



White Bean and Roasted Red Pepper Dip image

Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!

Provided by Ashly1021

Categories     Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

Steps:

  • Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
  • Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

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