I decided to try out a new bean this week... I'm vegan and beans are my main protein source. I'm just wondering if anyone has any ideas on what to make with these? It has to be meat and dairy free, though.
They are really soft, so I would mash them into a paste (you can do this with a spoon) and season, then dip veggies, chips, baked tortillas, or spread on pitas. I bet they would go along great with other beans, too!
They make the best bean soup. A veggie version
1 cup chopped onions
1 clove garlic
2 cups cooked white beans
4 cups broth or stock
1 carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig thyme
salt & pepper to taste
In a heavy pot, saute the onions until golden. Add the garlic and all the other ingredients. Simmer for 20 to 30 minutes to cook the vegetables and blend the flavors. Remove the bay leaf and thyme sprig and serve.
Pasta Fagioli (pronounced fazool). This is an absolute favorite -sounds simple but a real special flavor to the liquid. Above is what I found online because our recipe from Italy (below) has very few measurements, but different measurements will still taste great. For non dieters, have crusty italian bread to dip in it.
When the moon hits your eye Like a big-a pizza pie
lThat's amoreWhen the stars make you drool just like pasta fazool
Boil small pasta like ditalini or acine de pepe (or smallest shells). While they cook, brown diced onion in small oil. Add small can of tomato sauce. Sprinkle with oregano, salt and pepper. Simmer 30 minutes (heavenly smell). Add two can northern beans with liquid and cooked pasta. Simmer another 30 minutes.
I threw a 1/2 cup in with 1/4 (dry) whole wheat elbows, onion, a minced stalk of celery, black pepper, italian seasoning, and garlic and boiled into a thicker soup mbut not quite a stew... wow, I almost made pasta fagioli without even knowing it, haha.
I have lots of them left for the week so thank you for all the suggestions, I think I just might try them all!
Low-Fat Alfredo Sauce
1 can (15-oz) of white beans rinsed and drained
2/3 c Milk
1/4 c Grated cheese (parmesan or romano)
2 c Your favorite thinly sliced vegetables (or we use frozen green peas)
1 tbs chopped fresh oregano, -or-
1 tsp Dried oregano
1/4 tsp Salt
1/8 tsp nutmeg(careful!, this can overwhelm the overall flavor)
1/8 tsp pepper (more or less depending on what you like)
Garlic and/or lemon (optional, depending on what you like)
Here is a heart healthy low fat version of Alfredo. You can of course alter this recipe to add or remove what you like or do not like.
Process beans with milk until smooth (blender or food processor). Transfer bean/milk mixture to warm skillet. Stir in remaining ingredients, add vegetables, simmer until vegetables are tender. 10-15mins approx.
Pour over your favorite pasta or ravioli.
Serving Size 82 g
Amount Per Serving
Calories from Fat 22 % Daily Value*
Total Fat 2.4g 4%
Saturated Fat 1.3g 7%
Cholesterol 7mg 2%
Sodium 142mg 6%
Total Carbohydrates 9.1g 3%
Dietary Fiber 2.9g 12%
Vitamin A 11% • Vitamin C 33% Calcium 9% • Iron 7%
Nutrition Grade A * Based on a 2000 calorie diet
(You can either use Great Northern Beans or Canneloni Beans)
1 can GN Beans1 head escarole1/2 lb Ditalini (cooked)Vegetable Broth (1 large can or box)1tblsp olive oilclove of garlicoregano
Saute chopped garlic in olive oil. Wilt the escarole in the same pot. Add Broth, GN Beans and Ditalini. Add oregano to taste. This should serve 4.