Archive for Beans

Lagane e Ceci (Flat Pasta and Chickpeas)

November 5, 2009 at 4:13 pm · Filed under Beans, Pasta

This recipe is from Arthur Schwartz’s book, The Southern Italian Table, via the City Cook. He says, “Lagane, a short, wide ribbon or rectangular fresh semolina-and-water pasta, is the traditional pasta used in this dish.  However, factory-made pasta with chickpeas is the norm in Italy today.  Prepared with chickpeas from a can or jar, seasoned with nothing more than garlic, either parsley or rosemary, and fragrant olive oil, it’s the best kind of convenience food.”

2 large garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1/8 to 1/4 tsp red pepper flakes or 1/2 to 1 fresh or dried hot red pepper
2 tablespoons fresh rosemary leaves, coarsely chopped
1 (15-16-ounce) cans chickpeas
8 ounces dried small pasta, such as lagane, ditali, pennette, or broken lasagne

In a small saucepan, combine the garlic, oil, red pepper flakes, and rosemary.  Over low heat, let the garlic sizzle until it barely begins to brown. Add the chickpeas with all of their liquid.  Simmer gently, uncovered, for 5 minutes.

Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt. Just before the pasta is done, with a potato masher or the bottom of a tumbler (or more carefully with an immersion blender), mash about half the chickpeas right in the pot. When the pasta is done, scoop out a cup of pasta cooking water (in case you want to loosen the sauce), then drain the noodles well.

Combine the pasta with the chickpeas in a large serving bowl.  Toss well.  Add a little of the reserved pasta cooking water if the pasta is too dry.  (It should not be soupy, however.) Serve very hot with either olio santo (hot pepper oil) or condiment-quality extra-virgin olive oil to drizzle over the top. Serves 4 or 5.

The City Cook

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Greek Green Beans And Tomatoes

December 29, 2008 at 7:12 pm · Filed under Beans, Side dishes

This is a traditional dish of Greek tavernas, served with platters of olives before the entrée. The dish will make a tasty, and healthful, addition to your appetizer offerings.

2 tablespoons olive oil
1 medium onion, thinly sliced (about 1 ½ cups)
4 cloves garlic, minced
1 pound green beans, trimmed
One 28-ounce can chopped tomatoes, with juice
2 tablespoons minced fresh flat-leaf parsley (see Tip)
Salt and freshly ground pepper to taste

Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and stir until aromatic, about 1 minute. Stir in the beans, tomatoes with juice, and parsley.

When the liquid begins to simmer, reduce the heat to low; cover and cook until the beans are very tender, about 30 minutes. Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated. Add salt and pepper to taste.

Serve warm or at room temperature. Use tongs for serving and provide plates and forks for your guests.

Advance preparation

The beans will keep for up to 4 days in a covered container in the refrigerator. Bring to room temperature before serving.

From Paulette Mitchell

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Mediterranean Chickpea Stew

July 20, 2008 at 1:04 am · Filed under Beans, Soups, Stews, Vegan

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium onion, chopped
  • 1 green pepper, chopped,
  • 4 medium zucchini, diced
  • 1 can (35 ounce) whole peeled tomatoes, drained
  • 1 1/2 cups cooked chickpeas, drained
  • 1 tablespoon capers, drained
  • salt and freshly ground black pepper to taste
  • couscous, cooked according to package directions

Heat olive oil over medium heat in a large skillet. Lower the heat and sauté the garlic and onion for 5 minutes until translucent. Add the green pepper and cook 5 minutes more. Add the zucchini and cook for 15 minutes. Crush the tomatoes as you add them to the vegetable mixture. Bring to a simmer and cook for another 20 minutes or until the zucchini is soft and translucent but still holds its shape. Stir in the chickpeas and capers and cook for another 5 minutes until the mixture is heated through. Season with salt and freshly ground black pepper to taste. Serve over couscous.

Serves 4–6

From Whole Foods Market

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UPS91’s Pinto Bean Cake

April 18, 2007 at 8:57 pm · Filed under Beans, Sweets

1 can pinto beans,(about 2 cups), drained and reserve liquid
1 stick butter
1 1/2 cups sugar
2 eggs
1 cup self-rising flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
3 cups diced apples
1 cup raisins
1 tsp vanilla
1/2 cup nuts (pecans or walnuts are great)

Preheat oven to 350 degrees. Grease 13×9 pan.

Put drained beans in blender or food processor. Puree. Empty into small bowl and set aside. Cream stick of butter in large bowl. Add sugar. Blend well. Add beans to the creamed mixture. Mix well. Add eggs. Beat until well blended. Set aside.

In another bowl, sift together, flour, salt, baking soda, and spices. Add dry ingredients to bean mixture. Mix until blended. Add diced apples, vanilla, raisins and nuts. Pour into 13×9 pan and bake at 350 for an hour.

Icing:
Reserved bean juice
1 lb powdered sugar
1 stick butter
1 tsp vanilla
1 TBS milk

Cream butter, powdered sugar, vanilla and milk. Add bean juice until spreading consistancy.

Original recipe

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Baba Ganoush

February 4, 2007 at 7:41 am · Filed under Beans, Eggplant, Sauces, Dips & Dressings

1 large eggplant
1 can garbanzo beans, drained
3 cloves garlic, peeled
1/4 cup lemon juice
3 T. tahini (sesame paste)
Salt to taste
1/4 cup olive oil

Optional garnish: chopped parsley, coriander or pine nuts

Slice eggplant in half. Place eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.

Grill or broil until the “meat” of the eggplant is soft and the skin blackened. Alternatively, place the eggplant pieces cut side down on an oiled baking sheet. Bake at 500 degrees for 25 minutes or until soft.

Let cool, then scoop out the soft eggplant and discard the skin. Chop/grind eggplant, beans, garlic & lemon juice together until mostly smooth. Slowly stir in olive oil. If desired, garnish with chopped parsley, coriander or pine nuts.

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Tarah’s Spicy Sausage and Pepper Stew

January 10, 2007 at 9:41 pm · Filed under Beans, Meat, Stews

Serves 9 - 1 cup each

  • 3/4 lb (12 oz) hot Italian sausage, cut into 1/2″ thick slices
  • 1 medium green pepper, chopped (about 1 cup)
  • 1 stalk celery, sliced
  • 2 tbsp flour
  • 1 can (14 oz) beef broth
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 2 cans (15.5 oz each) kidney beans, drained, rinsed
  • Crackers
  1. Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain. 
  2. Add flour; cook and stir 1 minute.  Stir in broth, tomatoes with their liquid and beans.  Bring to boil; reduce heat to low.  Cover; simmer for 20 minutes, stirring occasionally. 
  3. Serve with crackers

Substitute: Prepare as directed, using your favorite variety of canned beans. 

Tarah Recipes

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Hummus bi Tahini

December 16, 2006 at 12:33 pm · Filed under Beans, Sauces, Dips & Dressings

This is a traditional Middle Eastern dish, good as a dip, sandwich spread or part of a platter of assorted salads. If you want to use it as a dip, serve with chopped or sliced vegetables, chunks of pita bread or crackers.

  • 2 cups cooked garbanzo beans (ceci)
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, halved
  • 1 teaspoon salt (omit if using canned beans)
  • Optional garnishes: olive oil, paprika, parsley, pine nuts

Using a blender, food processor or mortar & pestle, smush the beans, tahini, lemon juice, salt and garlic together until pulverized and fairly smooth. If you wish, when serving you can drizzle a little olive oil (about one or two spoonsful) on top, sprinkle with paprika, chopped parsley or pine nuts (pignoli).

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Baked Cecci (Garbanzo Beans)

November 8, 2006 at 8:18 pm · Filed under Beans

½ cup olive oil
2 medium onions, thinly sliced
6 cloves garlic, finely sliced
1 dried chili (mild or hot)
1 tablespoon coriander seeds
2 bay leaves
3 cups cecci soaked at room temperature for 24 hours
5 – 6 cups of vegetable broth
10 threads of saffron
kosher salt and freshly ground pepper to taste

Preheat the oven to 450o F. Warm the olive oil over medium high heat in a large heat and oven-proof casserole. Add the onions, garlic, chili, coriander and bay leaves and sauté for 5 minutes. Drain the cecci and add to the pan with the rest of the ingredients. Cover, bring to a boil, and place in the hot oven. Bake until the beans are soft and cooked through, about 45 minutes to one hour. Season to taste and serve with a crusty loaf of bread.

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White Bean and Tomato Soup

November 8, 2006 at 7:53 pm · Filed under Beans, Soups

Garnish with fresh herbs or croutons, serve with bread and a small salad for a great winter meal.

2 medium onions, chopped
2 garlic cloves, minced
½ cup celery, chopped
½ cup leeks, chopped
Smoked ham hock or bacon (optional)
2 tablespoons olive oil
½ lb. dried Great Northern white beans, soaked overnight in cold water, rinsed and drained
1 cup tomatoes, diced (canned is fine)
12 cups chicken stock or broth

Fresh basil or parsley (optional – as garnish)
Croutons (optional – as garnish)

Sauté the onions, garlic, celery and leeks in the olive oil; if using ham hock or bacon, add it to the pan. Add the beans, tomatoes, the juice from the tomatoes and stock. Simmer for 1 – 1 ½ hours and serve hot.

http://www.texaswren.com/soups.htm#White%20Bean%20and%20Tomato%20Soup%20by%20annulla%20(Brooklyn,%20New%20York,%20USA)

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φακές (that’s Greek for lentil soup!)

November 8, 2006 at 5:49 pm · Filed under Beans, Soups, Vegan

Well, I can’t find my mom’s recipe, but this is very similar.

1/2 pound of small brown/green lentils, soaked overnight
1 pound of ripe tomatoes or 1 large can of tomatoes
4 1/4 cups of water
2 – 3 medium onions, minced
6 cloves of garlic, peeled
5-6 carrots cut in thin rounds
2 stalks of celery, chopped
1/2 cup of olive oil
2 bay leaves
salt
black pepper

Soak the lentils overnight, then rinse and drain. Pick through to remove any small stones or sticks, then set aside.

Puree the tomatoes in a food processor bowl or blender or open the can. Add tomatoes and liquid to a stock pot. Add water, bay leaves, onion, garlic, carrots, celery and some salt & pepper.

Bring to a boil & add the lentils and oil. Reduce the heat to a simmer. Cook about 3 hours or until lentils are soft and starting to break apart.

Remove from the heat, take out the bay leaves. If needed, add more salt and pepper to taste. Lots of people add a little vinegar when they serve this soup, but it is really up to you.

This tastes even better the next day.

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