White Bean and Escarole Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
4 15 oz. cans of Cannellini beans, drained and rinsed
18 large garlic cloves, peeled
2 Tbsp lemon juice
Sea salt, to taste
Black pepper, to taste
1 large head of escarole

DIRECTIONS

Heat the olive oil over medium head in a medium saucepan. Add onion and saute for about 5 minutes or until translucent. Add in the beans and mix together. Remove from heat.

Place garlic cloves in a small saucepan and add water just to cover the garlic.  Simmer gently over medium heat until the garlic becomes very soft. Drain and set aside.

Puree the beans and onion in small batches to the consistency of thick cream.

Place puree in a large saucepan and bring to a boil over medium heat. Add lemon juice and season with salt and pepper. Add in escarole and poached garlic to the soup and cook until escarole is wilted.

Serves 6.

Tomato Stewed Eggplant with White Beans & Kale

INGREDIENTS

3 cups kale, chopped
4 Tbsp of extra virgin olive oil
1 onion, diced
2 garlic cloves, diced
1/2 tsp red chili flakes (optional)
1 eggplant, cubed
2 cups tomatoes, canned
2 Tbsp oregano, fresh or dried
1 can cannellini beans, drained and rinsed
1 Tbsp red or white wine vinegar
Sea salt and pepper, to taste

DIRECTIONS

Steam the kale lightly until it is bright green and softened (about 5 minutes) and set aside.

In a heavy pot, heat 2 tablespoons of the olive oil over medium heat. Add in onion and cook until soft.  Add in garlic and optional chili flakes.  Cook for 2 to 3 minutes.  Add another 2 tablespoons of olive oil, bring the heat up slightly and add eggplant. Stir well for 3 to 5 minutes.  Add tomatoes, kale, and oregano. Cook for 12 to 15 until eggplant is soft, but not mushy.  Add in beans and vinegar and stir together. Add salt and pepper to taste.

Serves 4 to 6.

Beans & Pumpkin Seeds Salad

INGREDIENTS

1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce

DIRECTIONS

Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.

In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.

In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.

Garlic Scape White Bean Dip

INGREDIENTS

1/3 cup sliced garlic scapes (3 to 4)
1 can cannellini beans, rinsed and drained
1 Tbsp lemon juice
1/2 tsp coarse sea salt
Ground pepper to taste
1/4 cup extra virgin olive oil

DIRECTIONS

In a food processor, process garlic scapes, cannellini beans, lemon juice, salt, and pepper until it forms a rough puree.

With the motor running, slowly drizzle the 1/4 cup of olive oil through feed tube and process until fairly smooth. Blend in about 2 or 3 tablespoons of water, until mixture is the desired consistency. Add more salt, pepper and/or lemon juice, to taste.

To serve, drizzle the dip with a bit more olive oil and sprinkle with more salt. Serve with bread, tortilla chips, etc.

Pesto and Bean Salad

INGREDIENTS

1 cup basil pesto (recipe here)
1/2 cup plain yogurt
1 can butter beans
1 can cannellini beans
1 can Great Northern beans
1 green bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 pint cherry or grape tomatoes

DIRECTIONS

In large bowl, combine pesto and yogurt and mix well. Drain beans and rinse, drain again. Add to pesto mixture along with remaining ingredients. Stir gently to coat. Serve immediately or cover and chill for up to 2 days.

Three Bean Salad

INGREDIENTS

1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1/2 tsp mustard
1/4 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp powdered chile (optional)

DIRECTIONS

In a bowl, gently mix the chickpeas, kidney beans, cannellini beans, green onions, and celery.

In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, and cayenne pepper. Pour the dressing over the beans and toss gently to coat.

Cover and refrigerate for at least 2 hours to allow the flavours to meld. Toss gently just before serving.