Arsip Tag: beans

pizza beans – smitten kitchen

Dipublikasi pada November 27, 2023 oleh pbnbigesdi

I like to think of this as a vegetable-rich (but not overwhelming, should you be trying to entice the hesitant) baked ziti where the ziti is replaced by giant beans. I used Royal Corona beans from Rancho Gordo but you might find large white beans such as these sold as fagioli corona or gigante/gigandes bean at an Italian or Greek grocery store. Regular-sized white beans will work too, they just have a less distinctive and dramatic texture. While it’s good solo, we often serve this with garlic bread for extra luxury. It reheats well from the fridge or freezer.
For a meaty variation, brown some fresh sweet or spicy Italian sausages (about
3/4 pound or 340 grams) with the vegetables.

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 large or 2 regular carrots, diced
  • Salt and freshly ground black pepper or red pepper flakes
  • 2 large garlic cloves, minced
  • 1/4 cup (60 ml) dry white or red wine (optional)
  • 4 ounces (115 grams) curly kale leaves, chopped or torn
  • 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
  • 1 pound (455 grams) cooked firm-tender giant white beans
  • Up to 3/4 cup (175 ml) vegetable broth
  • 1/2 pound (225 grams) mozzarella, coarsely grated
  • 1/3 cup (35 grams) grated Parmesan
  • 2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish (optional)

Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.

If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.

Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

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grilled zucchini ribbons with pesto and white beans – smitten kitchen

Dipublikasi pada November 24, 2023 oleh pbnbigesdi

This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too.

  • 1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here
  • Olive oil
  • Coarse or kosher salt
  • Freshly ground black pepper
  • 1 lemon
  • 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans)
  • 1 garlic clove, peeled
  • A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
  • 1 to 2 tablespoons white wine vinegar
  • Coarsely grated parmesan, to taste
Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have this one but will soon replace it with this) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.

On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it.

Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.

Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.

Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.

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roasted tomatoes with white beans – smitten kitchen

Dipublikasi pada November 9, 2023 oleh pbnbigesdi

Is July the most lethargic cooking month? I don’t mean this in a bad way. I know in our productivity-fixated culture (“so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. The days are long. If midsummer demands some laziness, some loosened grip on to-do lists, if de-participation beckons and we can pull it off, I’d like to try it. I could even schedule it one day next week if I move some things around.


roasted tomatoes with white beans-03
roasted tomatoes with white beans-05

Fortunately, there’s almost no reason to make any herculean cooking efforts, not when gardens and farm stands are overflowing with things good enough to eat without intervention, like heavy, sweet cherry tomatoes. If I am going to turn on the oven, however, it will be for this. This uses a pound of tomatoes and it’s one of my favorite summer meals of all time. These aren’t slow-roasted cherry tomatoes, the kind that semi-dehydrate and turn almost into tomato candy. They’re quick-roasted with olive oil and garlic until bubbly and otherworldly. The salty juices concentrate in the oven into a glorious rough sauce for the beans to roll around in and drink up. I finish it with a handful of basil.

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roasted tomatoes with white beans-07

While you can, and probably will, eat directly from the baking dish, it makes the most amazing crostini, ladled warm over pieces of toasted bread. You can tinker with the flavors here almost endlessly: add briny things like anchovies, capers, or cured black olives; add prepared pesto instead of fresh basil, finish with parmesan, pecorino, or even burrata. But I promise that if you only make it with tomatoes, garlic, beans, and basil, you will not feel that you’re missing a thing.

roasted tomatoes with white beans-08

 

Previously

6 months ago: My Favorite Lentil Salad
1 year ago: Frozen Strawberry Daiquiris
2 years ago: Collard Greens with Cornmeal Dumplings
3 years ago: Corn Salad with Chile and Lime
4 years ago: Grilled Zucchini Ribbons with Pesto and White Beans
5 years ago: Grilled Pizza and Confetti Party Cake
6 years ago: Peaches and Cream Bunny Cake
7 years ago: Green Beans and Almond Pesto and Very Blueberry Scones
8 years ago: Sticky Sesame Chicken Wings and Brownie Ice Cream Sandwiches
9 years ago: Slow-and-Low Dry Rub Oven Chicken and Grilled Bacon Salad with Arugula and Balsamic
10 years ago: Blackberry Gin Fizz and Bacon Corn Hash
11 years ago: Skirt Steak with Bloody Mary Tomato Salad and Flatbreads with Honey, Thyme, and Sea Salt
12 years ago: Bread and Butter Pickles, Blue Cheese and Red Potato Tart, Zucchini and Ricotta Galette and Porch Swing
13 years ago: Mediterranean Pepper Salad, Cherry Brown Butter Bars and Watermelon Lemonade
14 years ago: Chopped Vegetables, Watermelon, and Feta Salad
15 years ago: Rosanne Cash’s All-American Potato Salad and Ratatouille’s Ratatouille

 

roasted tomatoes with white beans-09

Roasted Tomatoes with White Beans and Basil

  • 5 tablespoons olive oil, divided
  • 1 pound (455 grams) very ripe cherry tomatoes, halved
  • 6 small garlic cloves, but who is counting, peeled
  • Kosher salt and freshly ground pepper or red pepper flakes to taste
  • 1 15-ounce can cannellini or other white bean, drained and rinsed
  • 1/4 cup thinly sliced fresh basil leaves, loosely packed

Heat your oven to 400°F. Pour 2 tablespoons of the olive oil in the bottom of a 13-by-9-inch baking dish. Arrange the tomatoes in the dish, cut side up. Nestle garlic cloves around the dish. Drizzle with another 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon kosher salt and many grinds of black pepper. Roast the tomatoes for 20 minutes, until everything is bubbly and juicy. Remove from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic (being careful if they spray), which will not be fully soft yet. Add drained beans and more salt and pepper if needed and stir to combine. Return to the oven for 5 minutes. Drizzle with remaining 1 tablespoon olive oi, scatter with basil and eat right away, either as is or ladled over crostini.

Note: You might have noticed that almost all of my favorite ways to eat beans come from places where I’ve swapped them in for pasta not out of any grievance with pasta/gluten/carbs, but because most of favorite pasta sauces translate so well to other ingredients. My jumping off point here is the baked cherry tomato sauce in this fusilli pasta adapted from Nancy Harmon Jenkins, though I skip the crumbs and cheese too.

fusilli with baked tomato sauce

Here are a few other bean dishes inspired by pasta:

pizza beans

grilled zucchini ribbons with pesto and white beans

cannellini aglio e olio

A 2009 version of this dish includes cipollini onions, which are wonderful but have to be blanched and peeled and created a hurdle to making this as often as I’d like to.

roasted tomatoes and cipollini

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