How To make Tuscan Bean Topping
4 large idaho baking potatoes
baked
1 tablespoon vegetable oil
1 medium onion :
diced
2 medium carrots diced
3 ribs celery :
diced
1 garlic clove minced
19 ounces cannellini beans :
rinsed and drained
1 cup chicken broth
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato diced
:
optional 2 tablespoons freshly grated parmesan cheese -- optional
1. In medium saucepan, over medium-high heat, heat oil. Add onion, carrots, celery and garlic; cook, stirring frequently, until vegetables are crisp-tender, about 6 to7 minutes.
2. Add beans, broth, rosemary, salt and pepper; bring to boil; reduce heat. Simmer until vegetables are tender and mixture has thickened, about 5 to 6 minutes.
3. Halve potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon bean mixture over each potato, dividing evenly. Top with diced tomato and Parmesan cheese.
15 minutes.
Per serving: About 346 cal, 17 g pro, 61 g car, 6 g fat, 15% cal from fat, 3 mg cholesterol, 1054 mg sod, 15 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Tuscan White Bean Pasta
This Tuscan White Bean Pasta is a fast and flavorful dish that is perfect for weeknight dinners. Caramelized garlic, basil, and Parmesan add BIG flavor! FULL RECIPE BELOW.
PRINTABLE RECIPE:
INGREDIENTS
8 oz. linguine or fettuccine ($0.63)
1 Tbsp olive oil ($0.13)
1 Tbsp butter ($0.13)
3 cloves garlic, minced ($0.24)
1 pint grape or cherry tomatoes ($1.99)
10 cranks freshly ground pepper ($0.03)
1/2 tsp salt ($0.02)
1/2 tsp dried basil ($0.05)
1 15oz. can cannellini beans ($0.69)
4 oz. baby spinach ($0.65)
3 oz. shredded parmesan ($1.89)
INSTRUCTIONS
1. Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
2. While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
3. Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
4. Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
5. Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
6. Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.
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TIMESTAMPS
0:00 Introduction
0:08 Boil Pasta
0:15 Sauté Garlic
0:21 Add Tomatoes and Herbs
0:31 Wilt Spinach
0:38 Stir in Beans
0:42 Add Cooked Pasta
0:48 Top with Parmesan
0:50 Serve
Italian Tuscan BEANS Recipe with the World's Healthiest Lard (Cinta Senese)
A traditional Tuscan BEANS recipe is the base of these CREAMY BEANS with white beans (cannellini) and borlotti beans. To this classic Italian recipe we add another special Tuscan ingredient: the world's HEALTHIEST LARD (of 'cinta senese')! This recipe was inspired by the beloved Italian Western 'They Call Me Trinity' with Bud Spencer and Terence Hill, so you can also think of them as Cowboy beans.
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In this PIATTO™ video recipe, we present:
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Tuscan Italian Beans with the world's HEALTHIEST Lard (Cinta Senese)!
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Perfect as an appetizer, a main course or combine these Tuscan beans with pasta as a one pot dish! We think these beans are the ultimate comfort food. To make these baked beans, simply cook these beans in the oven for the last hour instead on the stovetop!
TIPS:
Can't find lard of 'cinta senese'? Use olive oil —which is actually more traditional here—or a lard of your choice. Just be aware that the lard we are showing here is a uniquely HEALTHY lard, rich in unsaturated fats and omega 3 and omega 6—which your average lard is not.
Can't find borlotti beans? Use pinto or just white beans.
Pinot Grigio is an excellent white wine for de-glazing.
Written recipe? On our website:
#italianfood #beans #healthy
INGREDIENTS (serves 4)
✔️ beans (cannellini + borlotti) 11 oz (500 g) of dry beans or 18 oz (800 g) of canned. Choose a mix of cannellini and borlotti beans
✔️ carrots: 3 or 200 g
✔️ celery: 4 ribs or 200 g
✔️ onion: 2 medium or 300 g
✔️ whole canned tomato (crushed into pulp): 8.5 oz (240 g)
✔️ olive oil or healthy lard (lardo di colonnata di Cinta Senese): 150 g
✔️ dry white wine: 1/2 cup (100 ml)
✔️ rosemary: 4 sprigs (fresh)
✔️ sage: 4 leaves (fresh)
✔️ thyme: 4 sprigs (fresh)
✔️ salt and pepper: to taste
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TABLE OF CONTENTS
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0:00 intro
0:28 ingredients for Tuscan Beans
3:59 the base (soffritto)
5:52 cooking the beans
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Tuscan Bean Stew
My tasty Tuscan Bean Stew makes a hearty supper for the whole family. This nourishing dish is high in protein and vegetables and is always a firm family favourite. This meal takes no time at all to prepare and is a great one to double up for freezing! It can easily be adapted for baby - just by blending to the desired consistency. Enjoy the Mediterranean flavours!
Click here to see the full recipe on my website -