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Posts Tagged ‘white bean’

  1. Spinach Artichoke White Bean Crostini

    August 16, 2011 by erinRD

    My family was invited to my second cousins house for a BBQ this past weekend so I was on the hunt for an appetizer to bring. I found this and it sounded perfect. Light and easy to make and easy to transport. Everyone gobbled it up and asked for the recipe. I’d say it was a success!

    Spinach Artichoke White Bean Crostini
    Adapted from Two Peas & Their Pod

    15 (1/4-inch thick) slices French baguette
    1 Tablespoon olive oil, for brushing baguette slices
    1 (15-ounce) can cannellini or white beans, rinsed and drained
    1 cup artichoke hearts (from jar), drained and chopped
    1 tomato, diced
    1 cup chopped fresh spinach
    1/2 cup chopped fresh basil
    1 clove roasted garlic, minced
    1 Tablespoon fresh lemon juice
    1/4 cup crumbled feta cheese
    Salt and pepper, to taste

    Directions:
    1. Preheat the oven to 400 degrees F. On a large baking sheet, arrange the baguette slices in a single layer. Using a pastry brush, brush the baguette slices lightly with olive oil. Bake until golden, about 15-20 minutes. Remove the bread from the oven and set aside.
    2. In a medium bowl, combine white beans, artichokes, tomato, spinach, basil, garlic, lemon juice, and feta cheese. Stir gently. Season with salt and pepper, to taste.
    3. Spoon spinach and artichoke mixture onto the toasted baguette slices. Serve immediately. Serving size – 1 crostini.

    Taste Test: Delicious and refreshing. The beans can be substituted out for any other bean but the white beans were so yummy! The bread also made a huge difference. Throwing it in the oven made it warm and crispy. Next time I might spread a little garlic on the toast along with the olive oil. So good!

    Bring this to your next party!

     

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  2. Cilantro Lime White Bean Dip

    March 25, 2011 by erinRD

    Happy Friday!

    It’s supposed to be a cold weekend around Chicago, so hopefully we will be able to get out and get a hike in or something.

    My girlfriends Heather, Patti and Jess are coming over on Saturday night for a girls night in! Wine, cheese, chocolate and good laughs are all in order. Every time we do that I wonder why we don’t do it more often.

    I am making some cheese crisps (recipe coming soon) and I might whip up another batch of this:

    Cilantro Lime White Bean Dip
    Adapted from How Sweet It Is

    1 (15 ounce) can cannellini beans, drained and rinsed
    1 clove of garlic, minced
    1/4 cup cilantro, chopped
    2 teaspoons cumin
    1 teaspoon lime zest
    1 lime, juiced
    1/4 cup olive oil
    salt and pepper to taste

    Directions:
    1. Combine beans, cilantro, cumin, lime zest, juice and garlic in the food processor and blend until mixed.


    2. With the processor on, stream in olive oil until desired consistency is reached, about a good 3-4 minutes to make it super creamy.


    3. Season with salt and pepper to taste. Makes about 1 cup. Serves 8 – serving size 2 Tablespoons.

    Nutrition Notes: The main ingredient is white beans, so that makes this dip high in protein and fiber! LOVE those beans!

    Taste Test: This dip was tangy and delicious with pita chips or homemade corn chips! It was so easy to make and I usually have all these ingredients on-hand! I think it would also be fantastic with some avocado — but everything is better with avocado! :)

    Enjoy your weekend!

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  3. White Bean Spinach Pasta

    March 21, 2011 by erinRD

    Another meatless Monday is upon us and this is one of my favorite vegetarian dishes. It’s so simply and flavorful and chances are – you have all these ingredients on hand.

    White Bean Spinach Pasta
    Adapted from Eat Live Run

    3/4 lb whole wheat penne pasta
    2 Tablespoon olive oil, divided
    2 garlic cloves, minced
    1/4 cup sun-dried tomatoes, chopped
    1 can cannellini beans, drained and rinsed
    3 cups baby spinach
    zest of one lemon
    juice of two lemons
    1 teaspoon salt
    1/4 teaspoon cayenne pepper
    1/4 cup freshly grated parmesan cheese (or more to taste)

    Directions:
    1. Cook the pasta according to package directions in boiling salted water. When cooked, drain and reserve one half cup of cooking liquid. Set aside.
    2. In a large skillet or dutch oven, heat the 1 Tablespoon olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!).

    3. Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts.


    4. Add the lemon zest, juice, salt, cayenne, remaining olive oil and cheese and toss well. Add some of the cooking water if the mixture seems dry. Serves 4.

    Nutrition Notes: Cannellini beans are white kidney beans and are low-fat, high in fiber and provide magnesium, fiber, iron (twice as much as beef) and folate. These beans also contain a high amount of molybdenum which is known to help detoxify sulfites. High sulfite levels are known to cause headaches and rapid heart beats so cannellini beans may help decrease these symptoms as well as the instances of esophageal and stomach cancers.

    Taste Test: Like I said this is one of my favorite meatless dishes. Make sure you make the pasta al denta because I think that makes a huge difference in the texture of the entire dish. It would be easy to sub regular tomatoes instead of sun-dried tomatoes as well. Get creative!

    What your favorite veggie dish?

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