Time 30m Yield 4 Number Of Ingredients 9 Steps:
Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally. Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.
Yield 6 Number Of Ingredients 12 Steps:
For the Lemon Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside. For the Salad, mix beans and tomatoes in large nonstick skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Remove from heat. Add Lemon Vinaigrette; mix lightly. Sprinkle with Parmesan cheese and parsley before serving.
Time 18m Yield 4 Number Of Ingredients 6 Steps:
Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside. Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper. Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Time 15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Combine all ingredients in a large bowl. Serve at room temperature. DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight. Drain soaked beans. Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes. Add salt and pepper. Cook 30 minutes more or until tender but not mushy. Drain. Place in a large bowl and cool. When cool, stir in the remaining ingredients. Serve at room temperature. TIP: For those who don’t like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.
Yield Serves 4 Number Of Ingredients 9 Steps:
Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours. Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper. Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes. Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
Time 36m Yield 4 Number Of Ingredients 11 Steps:
Season the salmon with the salt and black pepper. Spray the grill with the cooking spray and heat the grill to medium-high. Grill the salmon for 6 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through the grilling time. Remove the salmon from the grill, cover and keep warm. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the fennel and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Stir in the soup, water and beans. Increase the heat to medium-high and heat to a boil. Reduce the heat to low and cook for 5 minutes. Arrange the spinach on a platter. Spoon the bean mixture over the spinach. Top with the salmon.
Time 55m Yield 8 servings Number Of Ingredients 6 Steps:
Soak the beans in water to cover overnight. Drain the beans and simmer in water to cover until tender (about 30 minutes). Combine the remaining ingredients and toss with the warm beans. Correct seasoning and add more olive oil if necessary. Serve at room temperature.
Time 4h20m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
If using dry beans, rinse beans and place in bowl. Cover with three inches of water; leave to soak overnight or at least eight hours. Drain beans. Place in large saucepan, coverered with three inches of water. Do NOT salt. Allow to simmer one to two hours till soft (older beans take longer). Drain. If using canned beans, empty beans into colander and rinse well with warm water. Place chicken in baking dish large enough to accomodate all the pieces. A 12" x 9" pan should be adequate. Roughly chop five (or more if you love it) cloves of garlic. Sprinkle chopped garlic with coarse salt. Mash garlic and salt into a paste. Rub paste onto chicken pieces; sprinkle with ground pepper. Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar. Pour mixture over chicken, cover chicken and chill up to three hours. If you like, you can turn it in the marinade once or twice–not a critical step. Preheat oven to 350°F Place drained cannellini in a large skillet. Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper. Uncover chicken and bake 35-40 minutes, basting occasionally. Remove from oven. Preheat broiler. Broil chicken till golden brown–3-5 minutes. When the chicken is almost done, gently warm the beans till heated through. Ladle beans onto serving platter. Top with chicken and juices from pan. Note: If you would like more sauce (and your baking dish is safe for the stovetop–if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.
More about “warm tuscan bean salad recipes”
Yield 2 Servings; can be doubled Number Of Ingredients 8 Steps:
Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette. Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces. Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.
