White Beans With Tarragon Recipes

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WHITE BEANS WITH TARRAGON



White Beans with Tarragon image

The best way to enjoy this dish is with dried beans, freshly cooked to perfection and fresh tarragon, never dried. My favorite way to serve it is hot but it can be served as a salad at room temperature as well. From Rozanne Gold, a favorite cookbook author. Cook time includes time to soak beans.

Provided by sugarpea

Categories     Lunch/Snacks

Time 14h15m

Yield 5 1/2 cups cooked beans

Number Of Ingredients 6

1 lb dried great dry northern white beans
1/2 teaspoon whole black peppercorn
2 -4 1/2 tablespoons olive oil
1 -1 1/2 teaspoon coarse salt
1 pinch white pepper
2 tablespoons coarsely chopped fresh tarragon leaves

Steps:

  • Soak beans covered by 2" of water for at least twelve hours, adding water if needed; drain and rinse.
  • Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.
  • Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.
  • Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.
  • Serve hot or room temperature; drizzle with more oil, if desired.

WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE



White-Bean-And-Shrimp Salad With Tarragon Vinaigrette image

Provided by Molly O'Neill

Categories     brunch, dinner, lunch, salads and dressings, main course

Time 1h

Yield Four servings

Number Of Ingredients 15

1 cup navy beans, soaked in water overnight and drained
4 cups water
2 sprigs fresh thyme
1 bay leaf
1 clove garlic, peeled and crushed
1 pound shrimp, cooked and shelled
1 cup slivered fennel
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh chives, for garnish
4 teaspoons Sherry vinegar
4 teaspoons olive oil
2 tablespoons chopped fresh tarragon
1/4 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
  • To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

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