cannellini bean pasta with beurre blanc

adapted from New York Times. ingredients 1/2 cup cannellini beans, soaked overnight3 sprigs parsleyParmesan or other strong hard cheese rind1/4 cup white wine1/4 cup white wine vinegar1/2 shallot, finely chopped3 Tablespoons unsalted butter, cut into small cubes5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)Grated Parmesan, Pecorino Romano or other... Continue Reading →

creamy white bean pasta

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate. from... Continue Reading →

marinated mixed beans

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days. from Bon Appétit. ingredients 1 shallot, finely chopped 3 Tablespoons white wine vinegar ½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill) ⅓ cup olive oil 2 15-ounce cans... Continue Reading →

beans and tomato vinaigrette

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA. ingredients BEANS Handful of... Continue Reading →

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