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Sweet & Spicy: Turn a can of beans into an appetizer, side dish or dessert
Beans are the pantry’s workhorse
Not too long ago, a friend invited me over for an impromptu cocktail gathering on a weeknight. She’s an exceptional host, but I always contribute something additional to nibble on.
It was a particularly busy time at work and I had no time to prepare anything elaborate. Grabbing chips and salsa at the store seemed a cop-out, so I delved into the pantry.
From there, the dip was born.
Aiming for what would be satisfying but not too rich, I mixed a can of drained white beans with a can of drained tuna. I whirled it in the food processor and added seasoning: fresh lemon juice, lemon zest and the star of the show (if you have it), a few slices of preserved lemon. From there, I encircled the plate with carrot and bell pepper slices. The result was a substantial — but not heavy — hors d’oeuvre that was perfect with wine and conversation.
White Bean and Tuna Dip
1 can or packet of tuna (or salmon), either in water or in oil, drained
1 can white beans (Great Northern or cannellini), rinsed and drained
Juice and zest of one lemon or orange, reserving a good pinch of zest garnish
2 to 3 tablespoons preserved lemon, diced (optional)
Salt
Place tuna, beans, lemon juice in bowl of food processor. Process until smooth. Stir in lemon zest and preserved lemon. Salt to taste. Remove to serving bowl. Serve with crudites, crackers or bread. This dip also can be used as a sandwich filling.
Source: Lisa Williams
Truth be told, my pantry always has plenty of canned beans (white, pinto, black, garbanzo). They’re economical, versatile and handy for last-minute meals. I love adding beans to a lunchtime green salad or mixing with pasta for a quick vegetarian supper. The humble bean figures prominently in many cultural food traditions, so you can really go in all kinds of directions just by changing up your seasonings.
One of my favorite ways to eat white beans in particular is paired with sauteed spinach or other leafy greens. I’m sharing my recipe for a quick bake of white beans, leeks, artichoke hearts and spinach. It’s gussied up with feta or goat cheese. This can be a hearty side dish or a satisfying main course. Because it’s prepared and baked in the same dish, there are very few dishes to clean up.
White Bean Gratin with Artichokes, Spinach and Feta
2 tablespoons olive oil, plus extra for drizzling
1/4 teaspoon crushed red pepper
3 cloves garlic, finely chopped
2 leeks, cleaned and thinly sliced (or one small onion)
1 can of white beans (Great Northern or cannellini), rinsed and drained
1 cup of artichoke hearts (frozen or canned, but not the marinated kind)
2 big handfuls of fresh spinach or other tender greens
2/3 cup feta cheese or chevre, crumbled
1 slices of crusty bread, roughly torn into small pieces
Salt
Preheat oven to 350 degrees. In an oven-safe skillet over medium heat, saute the garlic, leeks and crushed red pepper until the leeks are tender. Add drained beans and artichoke hearts and toss together. Add a couple big handfuls of fresh spinach and toss again. Sprinkle with crumbled feta cheese and bits of bread. Salt to taste. Drizzle with additional olive oil if desired. Bake for about 20 minutes until cheese is melted.
Source: Lisa Williams
As a third recipe, I thought it would be fun to take white beans in a sweet direction. Recipes abound for black bean brownies and other creations. I settled on a dense and fudgy textured white bean blondie with added chocolate chips. The presence of beans is undetectable and the result is very tasty.
White Bean Blondies
Makes 9 to 12 bars, depending on size.
1 can white beans, rinsed and drained
3/4 cup sugar (brown, white, coconut — your choice)
1/4 cup nut butter (almond, peanut, cashew)
1/4 cup applesauce, mashed banana or yogurt
1/3 cup flour (all purpose, whole wheat or gluten-free)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon almond or vanilla extract
1/2 cup butterscotch chips or chocolate chips or both
Preheat oven to 350 degrees. Line an 8-in. by 8-in. baking pan with parchment.
Place all ingredients except chips in bowl of food processor and mix until completely smooth. Stir in chips. Pour into baking pan and smooth over the top. Baking for approximately 25 to 30 minutes or until top is firm and slightly browned. Remove from oven and cool. Remove from pan, then cut into pieces.
Source: Adapted from ChocolateCoveredKatie.com
This White Bean and Tuna Dip make a great appetizer. (Lisa Williams)
White Bean Gratin with Artichokes, Spinach and Feta can be a hearty side dish or a satisfying main course. (Lisa Williams)
The presence of beans is undetectable in this White Bean Blondies recipe. (Lisa Williams)
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