SEXIEST White Beans for Dinner in Just 15 Minutes! Garlic Parmesan White Beans
Creamy white beans, cooked with extra virgin olive oil, garlic, cherry tomatoes fresh parsley, and warm Mediterranean spices! Ready in 15-Minutes!
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? ALEPPO STYLE PEPPER:
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INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 3 to 4 garlic cloves, minced
???? 2 15-ounce cans cannellini beans, drained
???? 1 cup cherry tomatoes, halved
???? Kosher salt and black pepper
???? 1 teaspoon Aleppo pepper
???? ½ teaspoon cumin
???? 1 cup chopped fresh parsley
???? ¼ to 1/3 cup shaved Parmesan cheese
???? 1/4 cup grated Pecorino Romano
???? Juice of half a lemon
⏱️TIMESTAMPS⏱️
0:00 Intro
0:12 Prepping ingredients
1:00 Parsley tip
1:48 Cooking the beans
2:20 Seasoning the beans
3:15 Finishing touches
4:18 What to pair this dish with
4:38 Taste test
#whitebeans #mediterraneanrecipes #mediterraneanfood #garlicwhitebeans #meatless dinner
Sweet Potato Lima Bean Soup
INGREDIENTS
1 pound large dried lima beans
2 tablespoons olive oil
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 leek (white and pale green parts only), finely chopped
1 large yellow onion, finely chopped
4 garlic cloves, minced
6 sage leaves, finely chopped
4 thyme sprigs
1 bay leaf
10 cups chicken broth
2 sweet potatoes
3 tablespoons maple syrup
Pink Salt
Everyday Seasoning (Trader Joe) to taste
Chopped parsley, for garnish
INSTRUCTIONS
The night before you plan to make the soup, place the lima beans in a bowl and cover with a few inches of cool water. Soak overnight, then drain and rinse the beans before starting the soup.
Preheat the oven to 400°F.
Heat the olive oil in a large pot over medium heat. Add the celery, carrot, leek, and onion, and sauté until tender. Add the garlic, sage, thyme, and bay and sauté for another minute. Add the drained lima beans and chicken broth, and bring to a boil. Reduce the heat to medium-low.
Cover the pot with the lid slightly ajar, and simmer, stirring occasionally, until the beans are very tender about 2 hours. Add 1 1/2 teaspoons of pink salt in the last half hour of cooking (or once the beans are softened but still slightly crunchy in the middle). Discard the bay leaf and thyme sprigs.
While the soup is simmering, roast the sweet potatoes. Prick the sweet potatoes all over with a fork and roast on a foil-lined baking sheet until soft, about 1 hour. When cool enough to handle, peel the sweet potatoes or slice the potatoes and scoop out the flesh, whichever you find easier.
Combine the sweet potato flesh, maple syrup, a half teaspoon of pink salt, and one-third of the soup (including liquid and beans) in a blender. Process until smooth. Return the purée to the pot and stir to combine. Add ( more stock) for a thinner consistency. Taste and adjust seasonings.
Garnish with parsley.
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup