#while beans

[reciperolodex]

Creamy White Beans and Greens by Bon Appétit

Ingredients

3 Tbsp. plus ⅓ cup olive oil

1 large onion, finely chopped

4 garlic cloves, thinly sliced

1 large jalapeño, finely chopped

1 2” piece ginger, peeled, chopped

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus moreFreshly ground black pepper

1 Tbsp. garam masala

1 tsp. ground turmeric

2 15.5-oz. cans white beans, rinsed

4 cups low-sodium vegetable broth

1 bunch greens (such as Tuscan kale)Juice of 1 lime

1 Tbsp. cumin seeds

2 tsp. mustard seedsCilantro leaves (for serving)

Directions

Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add onion, garlic, jalapeño, ginger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a few grinds of pepper; cook, stirring occasionally, until vegetables are softened and onion is starting to brown at edges, 8–10 minutes. Sprinkle garam masala and turmeric over; cook, stirring occasionally, until mixture is coated and spices darken slightly, 1–2 minutes.

Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans, 15–20 minutes.

Meanwhile, remove ribs and stems from greens; discard. Coarsely chop leaves.

Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.

Heat remaining ⅓ cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook, swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove tadka from heat.

Divide beans and greens among bowls and top with tadka and cilantro.

[tymofiymuse]

[suzannekart]

My take on white bean soup

I don’t really like creamy soups. So when the hubs asked for white bean soup, I took it in a different direction.

The result: All four of us found something we liked in this creation.

Here’s how you make it.

Take one pound Italian sausage and cook in some water in skillet until done.

Meanwhile, in your soup pan, brown two cloves chopped garlic with one chopped onions. Then add 1.5 quarts chicken stock, two cans of cannelloni beans (rinsed), one can of diced tomatoes (including the juice) and some dried basil. Bring to a boil.

Once your sausage is cooked, slice it up and add to the soup. Simmer for five more minutes then add about a half a bag of fresh kale. Cook five more minutes until the kale is wilted.  Salt and pepper to taste.

My whole family liked this. Granted, one kid didn’t eat the beans and one kid didn’t eat the tomatoes. But overall I consider it a victory.

Bon Appetit!

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