Search results for
magazine white beans with tasso
Filter Results
Sort By:
Recipes
(61)
Easy
Recipes
3.4
(3.36)
Recipes
Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
Easy
Recipes
Canned beans canât compete with dried ones on flavor, versatility, or price. Cooking times for dried beans vary greatly depending on the variety and on how long they have been stored: the fresher they are, the faster they cook. This recipe can be used with any white-ish or cranberry-type bean, and the general method can be used for any dried beans with variations on the seasonings: pair pink varieties like pintos or kidneys with smoked bacon, oregano, and beer; season pale green flageolets with stewed leeks and fennel. Heirloom Beans, by Steve Sando of Rancho Gordo, is a good resource for bean cookery.
Easy
Recipes
3.6
(3.56)
Quick
Recipes
Where's the beef? Who cares? The spiced beans in these festive folds contain fiber, a blood sugar regulator that fends off cravings, as well as protein, which builds lean muscle. Satisfied taste buds and a trimmer youâcheck and check!
Easy
Recipes
This recipe is for borlotti beans flavored with pancetta and sage, but you can apply the technique to most of the beans on page 397, except for lentils and split peas, neither of which need to be presoaked. (See opposite for a basic lentil recipe, and page 401 for split pea soup.) The cooking time depends on the variety and age of bean, so check the consistency often as they cook. The sage and pancetta used below would also work well for white beans, but omit them if making other types of beans, or substitute with other fresh herbs or meats (such as ham hocks or slab bacon). To serve, finish the beans with extra-virgin olive oil, freshly squeezed lemon juice, coarse salt, and freshly ground pepper. Or simply leave them as is to use in a salad or as part of another recipe.
Recipes
Recipe courtesy of Bon Appetit Executive Chef Mary Nolan
Easy
Recipes
Fasolka po bretoĆsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.
Easy
Recipes
An unexpected and even elegant side dish (I love that it can also be served cold, as a dip). You can make this with leftover cooked beans, canned beans, or frozen beansâin which case it will take 10 minutesâbut if you cook dried beans this way, with these seasonings, theyâll be sensational. Other legumes you can prepare this way: chickpeas (allow for longer cooking time), flageolets.
Easy
Recipes
One of the most basic, simple, and delicious bean dishes. When my kids learned how to make this, they would open a can of beans, heat it with olive oil and garlic, and add some salt. Period. My way is a tiny bit more sophisticated, but not much. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isnât essential.
Articles
(117)
Shopping
Rare beans that bring your veg cooking to a new level.
Rebecca Firkser
Cooking
You donât need to know âem by name to know exactly what to do with âem.
Carla Lalli Music
Cooking
The anchovy-garlic-lemon sauce has never let me down.
Alex Beggs
Cooking
Lifestyle
I like big beans and I cannot lie.
Amanda Shapiro
Cooking
Go look in your pantry. You know there's one lurking in there
Bon Appétit
Videos
(263)
icon
Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
icon
Join Chris Morocco from the Bon AppĂ©tit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so itâs worth seeking out black or red quinoa, which have an extra-firm bite.
icon
If Chris is the undisputed Test Kitchen super-taster, then Gaby is definitely the jelly bean super-taster. Seriously, how did she guess Dr. Pepper? Impossible! Anyway, join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Jelly Belly jelly beans. This episode is 48 minutes long, so grab a stress ball and tuck in.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
icon
Kick your chili up a notch with chorizo and white beans.
icon
Jon Chris Morocco in the Bon AppĂ©tit Test Kitchen as he prepares a rich mushroom ragĂč. Whereas a classic Italian meat ragĂč may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragĂč recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom RagĂč
See the full recipe here: Mushroom RagĂč
icon
Today, Bon AppĂ©tit joins Chef Kelly Mencin, owner of NYCâs Radio Bakery, to make focaccia. Radio Bakery is one of New Yorkâs hottest bakeries and was named one of the best in America by The New York Times.