white beans Archives - Tastetickler

This is a delicious, silky, low carb alternative to mashed potatoes. We love it!

2 medium or 1 large head of cauliflower – cut into large-ish florets
1/2 medium onion – chopped
6 cloves garlic – chopped fine
1 can (14.5-oz) chicken broth or vegetable broth
1 can (15-oz) cannellini beans – drained and rinsed
4 oz full fat cream cheese (1/2 package)
2 tablespoons salted butter
1/2 cup freshly grated parmesan cheese (or more to taste)
Salt and ground white pepper – to taste

Combine the cauliflower, onions, garlic, broth and cannellini beans in a Dutch oven or medium soup pot.
Bring to a boil, reduce heat to low, cover slightly and cook 15 – 20 minutes or until cauliflower begins to soften.
Uncover and break up the cauliflower as much as you can with a wooden spoon or other utensil.
Continue simmering uncovered over low heat until much of the liquid has evaporated, being careful the liquid doesn’t completely boil out and the cauliflower beings to burn.
Add cream cheese, parmesan cheese and butter.
Puree with an immersion blender until smooth, taste for seasoning and adjust if necessary
Serve immediately.

Recipe c/o Con Poulos for the New York Times.

This is a great recipe for this time of quarantine, as it relies on store cupboard basics and is very easy and tasty, supplying your protein for the day.
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here — it’s the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes.
A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.

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Serves 4
1 tbsp unsalted butter
1 head garlic, halved crosswise
1 cup whole milk
1 (15-ounce) can chickpeas, with their liquid
1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
1 thyme or rosemary sprig or 3 sage leaves chopped finely and/or 1 bay leaf
⅛ tsp ground nutmeg, allspice or garam masala
Kosher salt and black pepper
4 slices crusty bread or thick toast
Extra-virgin olive oil, for serving
Freshly grated Parmesan, for serving
Aleppo pepper or red-pepper flakes, for serving

In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
Add the milk, chickpeas and their liquid, white beans, thyme/rosemary/sage and nutmeg and stir to combine. Season generously with salt and pepper.
When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.

Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.

If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon.
Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

Tip
You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.

Tag: white beans

Cauliflower and white bean puree