White Bean Salad with Valencia Oranges & Celery

I made this recipe yesterday for a cookbook club dinner. Everyone in the group selected a salad from America's Test Kitchen the complete SALAD cookbook.

Serves 6
 
Ingredients
 
1/3 cup Olive oil, extra virgin
4 Garlic cloves, smashed and peeled
Table salt for steeping beans
3 (15-ounce) cans Cannellini beans or small white beans, rinsed
1/4 cup Sherry vinegar
1 Shallot
2 Valencia or navel oranges
3/4 cup thinly sliced celery
1/2 cup chopped fresh parsley or cilantro
 
Directions
 
Heat 1 T oil and garlic in medium saucepan over medium-high heat until just beginning to brown, about 2 minutes.
 
Add 2 cups water and 1 t salt and bring to a simmer. Off heat, add beans, cover, and let sit for 20 minutes.
 
Combine vinegar and shallot in large bowl and let sit for 20 minutes.
 
Cut away peel and pith from oranges. Holding fruit over bowl, use a paring knife to slice between membranes to release segments.
 
Drain beans and discard garlic. Add beans, oranges, celery, parsley, and remaining oil to shallot mixture and toss until thoroughly combined. Season with salt and pepper to taste. Let sit until flavors meld, about 20 minutes. Serve.
 
My Notes:
 
I chopped up some of the cooked garlic into the salad.
 
This tastes even better the next day.
 
Next time I will use cilantro. Also, the 1/2 cup of parsley overwhelmed the salad.
 
Cutting between the orange segments was quite messy. I used naval oranges.

Herb Lemon White Bean Salad

I made this delicious salad for the 4th of July today (2024).  I followed this recipe: 

https://www.fifteenspatulas.com/herb-lemon-white-bean-salad/

Serves 4

Ingredients

5 T extra virgin olive oil
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary
 

Instructions 

In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
 
Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together.

My notes: 

This recipe definitely serves more than four people. I've made this for a large group and used three cans of beans and adjusted the other ingredients.

I added:
 
1/4 cup Kalamata olives, quartered
 
I finely minced the garlic instead of pressing it
 
About a tablespoon of lemon infused oil
 
One large celery stalk, chopped small
 
1 T each Red wine vinegar and Dijon for the dressing
 
I prepared the salad the day before serving to let the flavors meld.

Lamb Cassoulet

For a recent Cookbook Club dinner, 17 May 2023, one participant made this delicious hearty cassoulet. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.
 

Servings: 8
 
Ingredients
 
2 cups dry navy beans
1 pound lean boneless lamb, cut into 1-inch cubes
1 tablespoon cooking oil
1 cup chopped carrots (2 medium)
1/2 cup chopped green sweet pepper
1/2 cup chopped onion (1 medium)
1 tablespoon instant beef bouillon granules
1 tablespoon Worcestershire sauce
2 teaspoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 cloves garlic, minced
2 bay leaves
8 ounce skinless, boneless chicken thighs cut into 1-inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 teaspoon salt
Salt and black pepper
 
Directions
 
Rinse beans. In a large  Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes.
 
Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Return beans to Dutch oven.
 
Meanwhile, in a large skillet, brown lamb, half at a time, in hot oil; drain fat. Add lamb, carrots sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to beans in Dutch oven.
 
Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
 
Stir in fresh thyme (if using), chicken, undrained tomatoes and 1/2  teaspoon salt. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more. Discard bay leaves. Skim fat.

 
Cooks Notes: Used chicken broth instead of bouillon granules. Probably tastes better if served the next day, but it was still delicious.

Sicilian Chickpea and Escarole Soup

In the area where I live, there’s a health coach that hosts a monthly cookbook dinner club. About 15-17 people attend. Everyone gets the chance to look through the cookbook and select a recipe to make. Last night (6 Feb 2023) it was recipes from one of my favorite cookbooks, The Complete Mediterranean Cookbook by America’s Test Kitchen. One person made this delicious soup.
 
Sicilian Chickpea and Escarole Soup

Servings: 6-8.
 
Ingredients
 
Salt and pepper
1 pound (2¾ cups) dried chickpeas, picked over and rinsed
2 tablespoons extra-virgin olive oil, plus extra for serving
2 fennel bulbs, stalks discarded, bulbs halved, cored, & chopped fine
1 small onion, chopped
5 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried
¼ teaspoon red pepper flakes
5 cups chicken or vegetable broth
1 Parmesan cheese rind (or 2-inch chunk of cheese), plus grated Parmesan for serving
2 bay leaves
1 (3-inch) strip orange zest
1 head escarole (1 pound), trimmed and cut into 1-inch pieces
1 large tomato, cored and chopped
 
Directions
 
Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
 
Heat oil in a Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
 
Stir in 7 cups water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 1¼ to 1¾ hours.
 
Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes.
 
Off heat, discard bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with grated Parmesan.
 
Nutrition information per serving: 455 calories; 120 calories from fat; 13 g fat (3 g saturated; 0 g trans fats); 11 mg cholesterol; 435 mg sodium; 65 g carbohydrate; 16 g fiber; 15 g sugar; 23 g protein.
 

Spicy Lentil and Sausage Soup

This is a quick recipe to make. Adjust the amount of red pepper flakes to your taste.
 
2 Italian hot sausage links (I used Italian style hot turkey sausage)
1 T. Olive oil
1 large clove of garlic, minced
About 1/4 of a small onion, diced
1 19-oz can Progresso Lentil Soup
3 baby carrot’s, diced
1 Small tomato, diced, seeded
1 cup chicken broth
Red pepper flakes
Thyme, Basil, Oregano, Parsley; Salt and Pepper to taste
 
 
In a pan, cook the sausage until brown, breaking up into pieces. 
 
In a large pot, add the olive oil and sauté the garlic and onions. 
 
Add the lentil soup, sausage, and remaining ingredients. 
 
Adjust seasoning as necessary. 
 
Cook on low heat for 15 minutes.
 
Serve with grated parmesan cheese. 
 
Serves 4.

(November 2004)

Mexican Bean Salad (or Salsa)

Mexican Bean Salad (or Salsa)

This is a refreshing salad, perfect for a BBQ.  Adapted from: http://allrecipes.com/recipe/14169/mexican-bean-salad/

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 15-oz can corn, drained

1 red onion, chopped

1/8 to 1/4 cup olive oil   

1/8 to 1/4 cup red wine vinegar

2 tablespoons fresh lime juice 

1 tablespoon lemon juice 

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. 

Notes: I added some zest from the lemon and lime; I did not add any sugar. I doubled the recipe for two BBQ's this weekend.

Red Beans and Rice

I made this yesterday (12 Sep 2015) using Emerl's recipe for a rotation group dinner.

My changes are in { }

1 pound dried red beans, rinsed and sorted over  {I had Salvadorian red beans in the pantry}

3 tablespoons bacon grease {I used olive oil}
1/4 cup chopped tasso or chopped ham {I had regular thick sliced ham}
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers  {I don't care for green bell peppers, so I used red}
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley {I used dried, but next time I'll use fresh}
2 teaspoons fresh thyme  {ditto like the parsley}
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces {beef smoked sausage}
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water  {I used low sodium chicken broth}
4 cups cooked white rice {Cooked with chicken broth}
1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.

 

Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute.

 

Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions. 

 

 

This came out great. The ham hocks really gave it a good flavor.  I did have to add about a cup of water (1/2 cup at a time per the instructions) so that it didn't get to thick and dry.

I combined the beans and rice into a large pot for the rotation dinner for ease of transportation. 

Cuban Black Beans

1 lb black beans, dried, rinsed
4 c. water
1 large onion, chopped
4 cloves garlic, chopped
1 large green bell pepper, chopped
1/3 c. oil
2 bay leaves
1 t. oregano
1 t. coriander
1/2 t. cumin
1 t. salt
1/8 t. cayenne pepper
1 14.5 oz can chicken broth
Water to just cover the beans
2 t. white vinegar
1 t. sugar

Add beans to pot and bring water to a boil. Turn off heat, cover, and let stand for 1 hour.

Drain the beans in a colander.

In the same pot, sauté the onions, garlic, and green bell pepper in the oil:

Once sautéed (about 10 minutes), add the beans and remaining ingredients (except for the vinegar and sugar) to the pot. Simmer 2 to 2.5 hours. Check to see that there is enough water. Add the vinegar and sugar and cook another 5 minutes.

Discard the bay leaves. Remove 1 cup of beans from the pot and puree (or use a wooden spoon and mash some of the beans against the side of the pot. Return to pot and stir to combine. The results should be thick, not soupy.

Serve over white rice.

Serves 8 to 10.

Red Beans and Rice

Monica J. Pileggi, June 2004


3 cups cooked white rice

1 medium onion, diced
1 red bell pepper, diced
3 stalks celery, diced
2 T. oil
1 lb. Andouille sausage, sliced
1 bay leaf
2 cloves garlic, minced
1 can diced tomatoes
2 cans red beans, with liquid
salt, pepper and Louisiana hot sauce to taste
1 t. cajun seasoning
Parsley, chopped
Thyme, chopped

In a large pot, heat oil and cook the onions, bell pepper, celery and garlic. Cook until tender.

In a separate pan, cook the sausage until cooked through and browned. Drain any fat.

Add the sausage to the vegetable pot and add the bay leaf, tomatoes, beans, seasonings and herbs. Simmer for about 15 minutes, then remove the bay leaf.

To serve, place some rice in a bowl and top with the bean mixture. Have the hot sauce on the table for those that like it really hot.

Serves 6.

Note: You can use any type of meat, such as turkey sausage.

Cannellini Beans with Prosciutto and Herbs

3 tablespoons olive oil

1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 15-oz can diced tomatoes with juices
2 19-oz cans cannellini beans, rinsed, drained
2 oz. prosciutto (thickly sliced), coarsely chopped
Salt and pepper
3 cups mixed baby greens

Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté for about 1/2 minute. Stir in the herbs. Add the tomatoes with its juice. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season with salt and pepper.

Arrange the mixed baby greens over a platter. Spoon the beans over the greens and serve.

Serves 5-6