ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
CRISPY WHITE BEANS WITH GARLIC AND HERBS
When roasted with garlic oil and fresh rosemary, a can of white beans becomes a can't-stop-munching crunchy snack.
Provided by Danielle Centoni
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Spread beans on a tray lined with paper towels; pat dry.
- For garlic oil: In a small saucepan warm olive oil and garlic over medium-low 10 to 12 minutes or until simmering and aromatic and garlic starts to brown. Remove garlic with a slotted spoon; discard.
- In a medium bowl combine beans, rosemary, salt and pepper. Toss with garlic oil. Arrange beans in a single layer in a 15x10-inch baking pan. Roast 35 minutes or until browned and crisp, stirring once.
- Spread beans on a piece of foil. Sprinkle with oregano. Let cool completely before serving. Serves 10.
Nutrition Facts : Calories 155 kcal, Carbohydrate 17 g, Protein 6 g, SaturatedFat 1 g, Sodium 236 mg, Fat 8 g, ServingSize 2 1/2 cups, UnsaturatedFat 6 g
ROSEMARY GARLIC WHITE BEANS (ZOE'S KITCHEN COPYCAT RECIPE)
This braised white bean recipe is inspired by my favorite rosemary beans at Zoe's Kitchen.
Provided by Kate
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
- Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.
- Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
- Add salt to taste. (I typically use about a half tsp of kosher salt.)
- Serve alone or over rice.
Nutrition Facts : Calories 159 kcal, Carbohydrate 28 g, Protein 9 g, Fat 2 g, Sodium 845 mg, Fiber 8 g, ServingSize 1 serving
WHITE BEANS WITH GARLIC, LEMON & PARMESAN
Steps:
- Spread the beans on a baking sheet. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, onion, and rosemary, and bring to a boil. Reduce the heat to a simmer, cover and cook until the beans are very tender but not falling apart, 45 minutes to 1-1/2 hours, longer if necessary. Start checking early because beans cook at different rates; if the water level gets low, add more. When the beans are cooked, let them cool in their liquid for about 15 min. and then drain. Transfer them to a large bowl and keep them warm. (If using canned beans, rinse and drain them well.)
- Meanwhile, in a small saucepan or skillet, combine the olive oil, garlic, and rosemary. Heat gently until the rosemary starts to sizzle lightly, remove the pan from the heat, and leave to steep for about 20 min. Discard the rosemary.
- Take the garlic cloves from the oil (reserve the oil) and put them in a food processor, along with the anchovies, grated cheese, salt, pepper, zest, and lemon juice. Process to a fairly smooth mixture. Taste for seasoning; the dressing should be highly seasoned.
- Toss the dressing with the warm beans, using a rubber spatula to gently fold so the beans get well coated but not smashed. Let the beans sit for a few minutes and then toss a few more times. It may seem like too much liquid at first, but the beans will gradually absorb it all. Fold in the reserved infused oil, the tomatoes, and the parsley. Taste for seasoning and serve.
Nutrition Facts : ServingSize four to six., Calories 220 kcal, Fat 90 kcal, SaturatedFat 1.5 g, TransFat 10 g, Carbohydrate 25 g, Fiber 6 g, Protein 10 g, Cholesterol 5 mg, Sodium 430 mg, UnsaturatedFat 8 g
WHITE BEANS AND ROSEMARY CROSTINI
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
- Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
- Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.
ROSEMARY WHITE BEANS
Make and share this Rosemary White Beans recipe from Food.com.
Provided by Gay Gilmore
Categories Beans
Time P1DT1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cover the beans with cold water and soak overnight in the refrigerator.
- They will double in size so use a lot of water.
- Heat the bacon in a large pot over medium heat, until the fat is rendered and the bacon is crisp, about 8-10 minutes.
- Add the onions and cook 8-10 minutes until soft.
- Add the garlic and cook 1 minute.
- Then add the chicken stock and water til simmering.
- Drain beans of their water and add to pot.
- Cook on medium heat until soft, about 1 1/2 hours.
- There will be just enough liquid in the pot so it is frothy-- if necessary turn up the heat to reduce the liquid.
- Stir in the rosemary and butter, and season to taste before serving.
INSTANT POT WHITE BEANS WITH ROSEMARY & GARLIC
Rustic, hearty braised Instant Pot white beans with rosemary and garlic, finished with olive oil. Serve as a main, side dish or with toasted bread for breakfast. A perfect Mediterranean dish for any time of the year.
Provided by Instant pot Eats
Categories Side
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak the beans in water and bicarb soda for 12 hours (overnight or during the day). They will double in size. Rinse and use right away or refrigerate in an airtight container for a maximum of 12-24 hours.
- Add the beans, water, vegetable stock cube, garlic, rosemary, onions and salt to the pot and mix through. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set for 10 minutes. The pressure build-up will take about 7-10 minutes. Once 10 minutes are up, allow the pressure to release naturally for 20-25 minutes.
- Open the lid (after quick release, if needed) and skim off the onions from the top. Remove the rosemary sprigs (the needles should fall off into the soup and can be eaten). Stir the beans.
- Depending on how soupy or thick you like your braised beans, you might want to discard about 1/2 cup of the cooking liquid.
- Now, to thicken the beans, add some of the cooked beans and the broth liquid to a blender or food processor (about 1 cup, see pics above) and blend until smooth and thick. Return the puree to the pot and stir through the beans. The starched puree will thicken the mixture.
- Finally, add the lemon juice and olive oil and stir through before serving. You can also add the olive oil once it is served.
Nutrition Facts : ServingSize 1 cup of cooked beans, Calories 274 calories, Sugar 2.2 g, Sodium 582.3 mg, Fat 5.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 42.9 g, Fiber 10.5 g, Protein 15.9 g, Cholesterol 0 mg
WHITE BEANS WITH LEMON, GARLIC AND ROSEMARY
This is my favorite recipe for 2007. Use it as a side dish first and then blend it up and use it as a dip. It keeps well for a week in the fridge. This recipe is an adaption of a Fine Cooking offering.
Provided by Karens Krazy Kitchen
Categories Beans
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a small pan, combine the rosemary sprigs, olive oil and garlic.
- Heat to a sizzle and turn off. (about 4 minutes).
- Let sit for at least one hour.
- Discard the rosemary.
- Process the oil, cheese, garlic, salt, pepper, lemon zest and juice.
- Combine the marinade with the beans and chopped parsley in a medium bowl.
- Cover and let marinate in the refrigerator for at least an hour or overnight.
- Bring to room temp before serving.
- Enjoy!
Nutrition Facts : Calories 393.9, Fat 17.5, SaturatedFat 5.5, Cholesterol 23.6, Sodium 282.8, Carbohydrate 42.5, Fiber 9.3, Sugar 1.1, Protein 19.8
ROASTED GARLIC AND ROSEMARY WHITE BEAN DIP
This scrumptiously creamy Roasted Garlic and Rosemary White Bean Dip is loaded with flavor and simple to prepare. Roasted garlic is pureed with cannellini beans, fresh rosemary leaves for a creamy addictive dip. Serve with toasted naan or pita for a crispy way to dip.
Provided by Laurie McNamara
Categories Appetizers & Snacks
Time 35m
Number Of Ingredients 8
Steps:
- Break up a small head of garlic into individual cloves [with the outer skin intact] and place them on to a sheet of aluminum foil. Drizzle with a little olive oil, then fold up the sides of the foil like a purse, and place onto to the middle rack of your preheated 400° oven and roast for 20-25 minutes. Remove and let cool until safe enough to peel off the outer skin of each clove.
- Drain and rinse 2 cans of cannellini beans.
- In the bowl of your food processor, fitted with the blade attachment, add the beans, roasted garlic, broth, olive oil and vinegar. Pulse a few times to combine.
- Add in the chopped fresh rosemary and blend until smooth. Taste-test and season with kosher salt and black pepper to your preference.
- Serve immediately or cover tightly with plastic wrap and refrigerate.
- Spoon the roasted garlic and rosemary white bean dip in a bowl, use a spoon to create dips and valleys before drizzling with a little olive oil.
- Garnish with extra whole roasted garlic cloves and rosemary sprigs if desired and serve with toasted naan bread or pita chips.
Nutrition Facts : ServingSize 2 tablespoons, Calories 54 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g
SPICY BEANS
My name is Pioneer Woman and I love beans. Hi, Pioneer Woman.
Categories main dish
Time 4h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Rinse beans under cold water, sorting out any rocks/particles. Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level. Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.
WHITE BEAN STEW WITH TOMATOES AND ROSEMARY
Spicy and bursting with hints of garlic to complement the tender sausage, this richly textured bean stew is the perfect comforting winter supper.
Provided by Darina Allen
Categories Mains
Time 14h
Number Of Ingredients 11
Steps:
- In a large bowl, soak beans overnight in plenty of cold water.
- The next day, strain the beans and add to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring to a simmer over medium heat. Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.
- Remove bouquet garni and vegetables and discard. Reserve cooking liquid for later.
- Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add garlic and cook for 1 to 2 minutes more.
- Stir in tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.☞TESTER TIP: Any cooked bean liquid that doesn't get used in the stew can be frozen and used as a vegetable broth.
Nutrition Facts : ServingSize 1 serving, Calories 293 kcal, Carbohydrate 37 g, Protein 14 g, Fat 11 g, SaturatedFat 2 g, Sodium 21 mg, Fiber 9 g, Sugar 2 g, UnsaturatedFat 9 g
WHITE BEANS WITH ROSEMARY AND GARLIC
Steps:
- Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
- Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
- In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
- Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
- Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
- Variation
- Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
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Servings 4Estimated Reading Time 1 minCategory Side DishTotal Time 6 hrs
- Add the beans, Zoup! Good, Really Good® Veggie Broth, garlic, rosemary, and onion to a Crockpot. Cover and cook on high for 6 hours or until beans are tender. Depending on how soupy you like your beans, you may want to add more Zoup! Good, Really Good® Veggie Broth.
- Once the beans are finished, serve in a bowl and garnish with olive oil, lemon juice, rosemary and salt and pepper.
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- Place a large skillet or pan over medium-high heat, and add in 2 tablespoons of the olive oil and the butter; once melted together, add in the garlic and the Italian seasoning, and stir together for about 30 seconds to 1 minute, until aromatic.
- Once aromatic, add in the navy beans, stir to combine with the garlic and seasoning, then add in the chicken stock/broth and stir to incorporate.
- Bring the beans to a vigorous simmer/boil, then reduce the heat to medium or medium-low, and allow the beans to more gently simmer for about 30 minutes, uncovered, stirring every few minutes until they become thick and creamy, and tender.
- Once creamy and tender, turn off the heat and add in the rosemary, thyme, and small squeeze of lemon, and stir to combine; finish by adding in the cream, and stir to incorporate.
GREAT NORTHERN BEANS WITH ROSEMARY AND ROASTED GARLIC - UMAMI
From umami.site
4.3/5 (3)Total Time 3 hrs 45 minsCategory Dinner, Side DishCalories 93 per serving
- Wash and sort the beans, picking out any off looking ones. Place them in a large pot, cover with 48 ounces of water, bring to a boil for three minutes, remove from heat and let them sit for at least an hour. Drain the water and set the beans aside.
- While the beans are soaking roast the garlic, dice the onion, and finely mince the rosemary. After the beans have finished soaking, drain the beans, and set them aside.
- Remove the garlic cloves and mince them the best you can. You want to make sure to break up the garlic cloves before adding them to the beans or you'll end up with large chunks of garlic in the dish.
- In a large heavy-duty pot sauté the onions and roast garlic in the olive oil. After a couple of minutes add the rosemary and cook for another couple of minutes before adding the beans back in.
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- Heat the olive oil in a large soup pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until they soften and start to caramelize a bit.
- Stir in the garlic and continue to cook for another minute until really fragrant. Add the rosemary and cook for one more minute.
- Next, stir in the pureed beans and cook for 30 seconds. Add the drained beans, then cover with the stock and bring to a boil.
- Lower the heat and simmer for 25 minutes. Stir in the lemon juice, season to taste, and serve with some crusty bread or croutons.
WHITE BEAN DIP WITH ROSEMARY OLIVE OIL RECIPE | MYRECIPES
From myrecipes.com
4/5 (18)Total Time 20 minsServings 2Calories 47 per serving
- In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
- Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
- Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.
- Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.
ROSEMARY GARLIC WHITE BEAN SOUP - CENTER FOR NUTRITION STUDIES
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3/5 (12)Category Soups
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ROSEMARY-GARLIC LAMB WITH WHITE BEANS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 737 per servingTotal Time 1 hr 30 mins
- Heat oven to 450º F. Halve 1 lemon and rub it all over the lamb. Squeeze its juice into a small bowl; mix with the garlic and rosemary. Cut 10 slits, 1 to 2 inches deep, all over the meat. Stuff the cuts with the garlic mixture. Rub the meat with 1 tablespoon olive oil and season with 1 tablespoon salt.
- Place the lamb in a roasting pan and roast for 30 minutes. Turn over and roast for 40 minutes more or until the thickest part of the meat registers 145º to 150º F. Remove from oven; let rest 10 minutes. Cut off 1/4 of the lamb meat and reserve for another use.
- Meanwhile, in a large bowl whisk together the mustard, juice from the remaining lemon, remaining oil, and salt. Fold in the beans, shallot, and parsley. Reserve 2 cups of the beans for another use. Thinly slice the remaining lamb and serve with the white beans.
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