VCE: Beans With Extra Virgin Olive Oil

[Guest guest]

I just posted the Beans with Aromatics. The Tarator Sauce was posted

earlier. Kathleen

 

* Exported from MasterCook *

 

Beans With Extra Virgin Olive Oil

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 315

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Beans with Aromatics

(see separate recipe)

1 large shallot -- finely diced

OR 3 scallions -- thinly sliced

including a little green

1 small garlic clove -- minced

3 tablespoons extra virgin olive oil

2 tablespoons chopped parsley

Salt and freshly milled pepper

Lemon wedges

 

Makes 2 1/2 cups.

 

Often it's the simplest treatments that are best, and this way is always

wonderful with virtually any type of bean. The warmth of the beans makes

the aromas of the parsley, garlic, and pepper explode.

 

Put the warm beans in a bowl and add the shallot, garlic, olive oil, and

parsley. Turn them gently with a large rubber scraper so as not to break

them up. Taste and season with salt if needed and freshly milled

pepper. Serve with the lemon wedges.

 

Variations: Toss warm beans with 1/3 cup Salsa Verde, or Pesto. Toss black

beans with the Cilantro Salsa (see separate recipes).

 

White Beans with Tarator Sauce: Cook 1 cup Navy or white beans as

described. Drain then toss with 1/2 to 1 cup Tarator Sauce (see separate

recipe), and 2 tablespoons chopped parsley. The warm beans will thin this

ivory colored nut sauce, bringing all its aromas to the fore. Accompany

with grilled or sautéed artichokes or fennel.

 

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