white-beans | Pamela Toman

Sausage, Dill, Beans and Cabbage

Tangy and tasty, dill-forward.

Could serve with mashed potatoes and/or crusty bread. Could roast an apple with the cabbage. Could use tempeh in paprika underneath the cabbage rather than sausage on top of it.

Ingredients	Step
	Heat oven to 450 degrees. Line 2 sheet pans with foil.
2 lb. cabbage, cut into wedges oil	Toss cabbage and sausages with oil. Roast without flipping until cabbage is tender and charred in spots, about 25-30 minutes -- but set a timer for 15 minutes to add sausages.
4 sausages oil	Halfway through bake time, nestle lightly oiled sausages on top of cabbage.
¼ c. olive oil ¼ c. red wine vinegar ¼ c. dill, chopped 1 shallot, finely chopped 4 t. Dijon mustard salt pepper	Stir together into a vinaigrette.
14 oz. white beans, rinsed (1½ cups, from ½ c. dry)	Stir to combine with vinaigrette. Let marinate.
	Turn off the oven when the cabbage is ready. Then dump the beans and vinaigrette on top of the cabbage, and let sit in the turned-off oven for 5 minutes before serving.

Source: Ali Slagle (NYT)

Minestrone

Ingredients	Step
oil 1 large white onion, diced 3 carrot, diced 3 celery stalk, diced	Saute in large pot until translucent.
2 cloves garlic, minced	Add. Cook 30 seconds, until fragrant.
28 oz. can diced tomatoes 1 qt. stock 4 T. (¼ c.) tomato paste 1 t. oregano 1 t. basil 1 t. marjoram ½ t. thyme ½ t. rosemary	Add. Bring to simmer.
1 zucchini, quartered and sliced 1½ c. (1 can) white beans 1½ c. (1 can) kidney beans ½ c. frozen green beans ½ c. small shell pasta	Add. Simmer 10-15, until pasta and vegetables are tender.
2 c. fresh spinach	Stir in. Cook until wilted.
salt pepper	Season to taste.

Source: inspired by the Olive Garden

Broccoli and White Bean Sandwiches

Serve on ciabatta or pan de cristal.

I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.

The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.

Ingredients	Step
6 T olive oil 1 head of garlic, cloves thinly sliced 1 t. crushed red pepper flakes	Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic.
some of the oil 1 can white beans (½ c. from dry)	Puree the beans with the flavored oil, adding oil and water as needed.
5-6 heads (4-5 lbs.) broccoli, coarsely chopped remainder of the oil	Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool.
juice of 1-2 lemons salt pepper	Squeeze lemon juice on top of cooled broccoli, and season to taste.
8 rolls (6-8" long) 8 1-ounce slices provolone	Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve.

Based on a recipe originally from Bon Appetit

Carrot White Bean Salad

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable).

Substituting other herbs and sweeteners works well. Thyme and maple syrup, for instance, is another nice combination.

Have it ready a bit before serving; it improves as it sits.

Ingredients	Step
scant ¼ c. olive oil heaping ⅓ c. shallot, very thinly sliced	Saute briefly, just enough to take off the raw onion edge.
warmed shallots and oil 3 T. lemon juice ¼ c. dill, chopped scant ¼ t. salt	Combine and adjust dressing to taste. Don't sweeten yet. Set aside.
4 carrots, sliced (~2 c.) olive oil	Saute the carrots in batches so they stay in a single layer, until deeply browned (~12 minutes per layer).
3 c. white beans (2 cans)	Add. Cook about 5 minutes, until the beans are heated through.
dressing ~2 T. honey	Stir dressing in. Sweeten to taste (consider the carrots).
⅓ c. sliced almonds, toasted	Serve with toasted almonds.

Source: Heidi Swanson (101 Cookbooks)

Pamela Toman

Tag: white-beans

Sausage, Dill, Beans and Cabbage

Minestrone

Broccoli and White Bean Sandwiches

Carrot White Bean Salad

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