How to make Italian Bean Eaters Salad | Food Travels
Hello, Welcome to The AIB Network Channel. In this amazing video, we will show you how to make Italian bean eaters salad. We hope you like this video!
Join world-traveling chef, Nancy Waldeck as she teaches you how to cook dishes from all over the world. Nancy has devoted her life to traveling and exploring fascinating cultures and cuisines.
Each episode focuses on a different country and she'll show you how to prepare easy and delicious recipes she's learned from a lifetime of travel...
Ingredients
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary, crushed
¼ teaspoon black pepper
⅛ teaspoon salt
1 (15 ounce) can no-salt-added white kidney beans (cannellini beans), rinsed and drained
1 medium tomato, chopped (1/2 cup)
2 tablespoons snipped fresh parsley
1 teaspoon capers, drained
DirectionsInstructions Checklist
Step 1
In a medium bowl whisk together lemon juice, olive oil, garlic, rosemary, black pepper and salt.
Stir in beans, tomato, parsley and capers.
Divide evenly among four serving plates.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving: 122 calories; protein 5.3g; carbohydrates 16.2g; dietary fiber 4.7g; sugars 1.4g; fat 4.3g;
saturated fat 0.5g; vitamin a iu 427.9IU; vitamin c 10.4mg; folate 10.2mcg; calcium 45.7mg; iron 1.8mg; magnesium 6.3mg; potassium 302.2mg; sodium 129.1mg.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Two Brits Make Boston Baked Beans - Crumbs
Our version of these home-made baked beans are a lunch or dinner in themselves, but would be just as good on toast or even as part of a slap up English breakfast. Let us know what you think of them!
Full recipe:
2 x 400g tin cannellini beans (or value baked beans)
2 x 400g tin chopped tomatoes
1 onion, chopped
About 100g pancetta, chopped
2 cloves garlic
Pinch chilli flakes
English mustard
French mustard
Worcestershire sauce
Salt & pepper
Cheddar cheese (optional)
Flat-leaf parsley (optional)
Put a drizzle of olive oil into a saucepan and put on a medium heat. Add the onion. In a frying pan, dry fry the pancetta over a medium heat (you don't need oil as the bacon is quite fatty). Cook the onions until they are getting soft and translucent and then crush the garlic into the onions. Once the pancetta is crispy, add to the onions along with some thyme. Add the chopped tomatoes along with some chilli flakes and salt and pepper (to taste). Add a dash of Worcestershire sauce and a teaspoon each of English and Dijon mustard. Leave to cook on a low heat for about half an hour. Once the sauce is rich and reduced, add the beans, mix and cook for a further five or ten minutes. Season again to taste.
Serve on toast or in bowls with some grated cheese and chopped flat-leaf parsley.
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Claire & Lucy xx
A SUPER EASY BEAN SALAD recipe for you to make tonight.
Right now my garden is overflowing with cucumbers, so I'm going to make a bean salad! What do cucumbers and bean salad have to do with one another? A lot! When it comes to bean salad, you can add really any vegetable, which is what makes a bean salad so easy. Do you like peppers? Add them. Do you love tomatoes? Add them. Do you hate onions? Skip it. It's really that easy.
In this video, I'm going to share my easy bean salad recipe and home made salad dressing that you'll be able to make tonight. Let's get started!
Ingredients for salad:
1 can of Cannellini beans, drain and rinse
1 can of Black beans, drain and rinse
1 can of Chickpeas, drain and rinse
2 cucumbers, diced (if there are a lot of seeds, scrape them off)
10 cherry tomatoes
2 large bell peppers, diced
1/2 cup of basil, chopped
Salad Dressing Ingredients:
1/4 cup of olive oil
2 Tablespoons of balsamic vinegar
1 teaspoon of honey
1/4 lemon, squeezed
Salt
Pepper
Oregano
Directions:
Add all ingredients in a large bowl and mix. You can add additional veggies or cheeses (such as feta or goat) if you like. Next, whisk all salad dressing ingredients together and add to the salad. Mix well and let sit overnight before serving. *Keep in an airtight container for up to 1 week.
Let me know in the comments if you make the salad.
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#MarthaStewart #CookingSchool #Beans #Legumes #Recipe #Soaking
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1:09 Cesare Casella
1:43 Stovetop Method
7:53 Pressure Cooker Method
10:00 Oven Method
12:16 Seven Bean Salad
14:43 Panzanella
18:22 Martha's Boston Baked Beans
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You How to Cook Beans | Martha's Cooking School
How to Make Caesar Green Bean Salad
Test cook Lan Lam makes Julia the best Caesar Green Beans.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: