Sentences with phrase «white beans into»

Iâ $ ™ ve added purà © ed spinach to vegan brownies, and in Slim Down Now I incorporate pulses into several goodies, including whipping white beans into chocolate pudding, and using garbanzo bean flour to make pumpkin spice mini muffins.

Here's a whole meal plan I did devoted to turning a pot of white beans into a week of meals.

Pour white beans into a large bowl and mashed a little with a potato masher.

Not exact matches

«Old Jerusalem Chicken Soup» 1/2 cup white beans 2 onions 2 zucchini 2 tomatoes 2 carrots 1 chicken, cut into serving pieces 2 potatoes Soak beans 6 to 12 hours.

To make vanilla sugar place a cut vanilla bean into 1 - 2 cups (200 - 400 grams) of granulated white sugar or confectioners sugar and store in a covered container for a few weeks before using.

Just as the recipe name implies, you simply bake the sweet potatoes, choose your green and your white bean, prepare as directed, then stuff the greens & beans into the sweet potato for a healthy and satisfying edible boat!

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

Blend white beans or soaked cashews into this dip for a extra creaminess - depending on whether you like legumes or you'd...

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup

1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish

I was swooning over moving into a new apartment with an actual kitchen counter, which had inspired me to make a white bean / roasted red pepper dip before a party the night before.

2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper

This filling chili falls into the good - for - you category by using heart - healthy white beans and lower - fat ground chicken instead of beef.

Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just...

Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just... Recipe...

Put all ingredients; onion, garlic, raw chicken breasts, chicken broth, white beans, green chiles, corn and spices into your slow cooker.

They were small, white cellini runner beans, a more assertive version of Italian cannellini, which he stirs into a lush clam chowder with butternut squash.

1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional

The white beans are also a base for the sauce, which involves orange juice and zest to get more of the sunny factor into the dish.

1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

He left and I got the white beans and all the ingredients processed together into a beautiful gravy.

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Use beans as a binder in vegetable - based cakes like these Squash and Sweet Potato Pancakes, or toss a handful or white beans or lentils into pasta with tomato sauce or brothy soup.

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

Roasted garlic, white beans, tender artichoke hearts and Dijon mustard go into these healthy and delicious vegan artichoke burgers.

2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf fresh sourdough or country white bread, cut into 1 / 2 - inch slices (about 10) 1/2 cup chive or basil pesto 1 cup white bean spread (recipe follows)

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces

Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

Here's how you get a g - free delight that will turn you into a white bean & chive cake addict.

It's lovely with eggs, stirred into white bean soup, or served on grilled tofu or salmon.

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

Whip cannellini beans, roasted garlic, extra virgin olive oil, and parsley into an unbelievably creamy, white bean dip that's ready in 10 minutes!

4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.

Place the white beans and coconut oil into the bowl of the food processor and process until creamy.

I didn't know what I was getting into when I selected a $ 3 bag of white bean flour, but I love white beans so I thought I'd give it a try!

For easy, hands - off dinner prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker and come home to a hearty, flavorful meal.

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, sprinkled with crispy panko breadcrumbs and slathered with creamy white bean balsamic spread to make these sweet and savory butternut squash sandwiches.Know the difference...

Each bite is speckled full of vanilla bean, white chocolate chunks and will just crumble into pure deliciousness.

ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)

1 (15 - ounce) can black beans, drained 1 package La Tortilla Factory Hand Made Style Tortillas, White Corn or Yellow 1/2 head purple cabbage, shredded 1 lime, cut into 8 wedges

Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional

White bean crostini recipe is very easy and quick, turns into a healthy delicious appetizer, great for holiday tables.