Rustic White Beans in Tomato and Onions

This dish has a vague Turkish origin. White beans – haricot or cannellini beans – are cooked and mixed with a delicious tomato-based mixture. You could make the same dish with chickpeas or lima beans.

I often make it with passata for a real saucy base, but other times will use chopped tomatoes for quite a different style. Your choice.

Similar dishes include Broccoli and White Bean Soup, Fennel and Potato with White Beans and Garlic, and Rustic, Spicy Butter Beans.

Browse all of our White Bean recipes and Turkish dishes.

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White Beans and Pasta in a Beautiful Broth

I loved my Grandmother’s kitchen as a little girl. Always busy & always something bubbling on the wood stove. I’ve been channelling her this morning with this soup cooking for hours. Pasta and white beans in a beautiful broth. Lots of herbs and whatever was on the kitchen bench.

My grandmother would never have cooked pasta. It was not a fashionable thing then, nor widely available. Nor would she have used olive oil – that wasn’t widely available and popular in Australia until the 1970’s or even later. My grandparents lived on a farm in a remoter part of the country. There was no electricity until the 196o’s. Milking the large herd was always done by hand, as was separating the milk. Also the washing, in a large copper pot heated from below by a small wood fire. It was all very magical to me as a child.

Back to the recipe. She would never have put pasta in a soup, or used olive oil or parmesan. But the broth is as flavoursome as any she made, allowing it to bubble away on the stove for hours. And the herbs and vegetables would have been straight from the vegetable garden next to the dam, about 5 mins walk from the main house.

Similar recipes include Broccoli and White Bean Soup, Chickpea and Parsley Soup, and Minestrone with Pesto.

Browse all of our Soups and our White Bean recipes.

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White Bean, Basil, Sun-dried Tomatoes and Turmeric Spread

You know we like our spreads and dips, especially classic Italian ones. Here is a simple recipe for pureed beans seasoned with olive oil, garlic, lemon juice and fresh basil that can be made mostly out of cupboard ingredients. It is divine in flavour and texture, with a multitude of uses. It is difficult to get fresh ingredients during this CV-19 lockdown, I know. If you don’t have basil, use parsley, coriander or chives. I have even used rocket and baby spinach (use a little less). Or simply leave the basil out.

The optional tomatoes and fennel seeds is an idea from one of the Moosewood cookbooks of long ago – we adopted it and use that combination in all sorts of things now.

Similar dishes include Guacamole, White Bean Puree with Harissa and Rosemary, White Bean, Sage and Roasted Garlic Spread, and White Bean Soup.

Or browse all of our White Bean recipes and all of our Spreads.

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Broccoli and White Bean Soup with Rosemary

I have been lying in bed this morning – a cold morning of Autumn where it is nice to be sipping coffee and reading under the warm blankets. I have been watching the sky as I read, wondering what kind of day it will be, and it has varied from bright blue and cloudless, to dark and stormy, and back to few clouds and a bright blue sky. Such are the joys of our Australian weather. We watch the sky in Summer to see what heat levels we need to endure during the day, in Autumn we watch the sky for much needed rain, in Winter it is about how cold and wet it will be, and in Spring we wait for the first warm to hot day to arrive.

So it is nearly Winter and the soup pot has emerged from the depths of the cupboard again. We made an awesome spicy tomato soup the other day, quite Indian in style, and today we turn towards Italy and the simple but awesome products that come out of kitchens. I have heard the food of Tuscany particularly is called Poor Man’s Food, that is, food that is made from locally grown produce without fanciness or pretension. Exactly my kind of food. I remain a country girl at heart despite living in various cities for the majority of my life. The influence of those first 15 – 20 years never leaves you.

I have roasted the broccoli in this dish, but you can just add it to the onions if you prefer to skip that step.

Similar dishes include Pan Roasted Broccoli, Broccoli and Chickpeas, Greek White Bean Soup, and White Bean and Leek Soup.

Browse all of our Soups and all of our Broccoli dishes. Or explore our Late Autumn food.

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French White Bean and Leek Soup | Crème d’Haricots

In 1990, Le Crueset published a book called French Country Kitchen, and it is still one of the best recipe books I have for simple but authentic French recipes. I spent quite some time working in France, so this is a go-to book when I am feeling nostalgic about French people, food, cheese, wine, and their habit of sitting observing the day. Sadly, most of the book is non-veg, but the Soups, Salads, Vegetable and Hor d’Oeuvres chapters provide just enough vegetarian recipes to justify its place in the cookbook bookshelves.

It is Spring time right now, with all of it’s changeable weather, and we have had storms for the past week. I suddenly had a yearning for soup. This easy soup from the Le Crueset book is perfect. Beans are soaked, simmered with leeks and herbs, and then pureed with cream.

The recipe specifies flageolet beans – when I began cooking with these beans in the 1980’s they were available locally but a recent hunt for them failed to locate any. They can be purchased online, dried or canned, but are rather expensive here. It seems that they are grown in Australia and are very popular (!!) but that might be an exaggeration. So I substitute any white bean that I currently have in the pantry.

Similar recipes include White Beans and Pasta in a Beautiful Broth, White Bean and Broccoli Soup, Greek White Bean Soup, Italian White Bean Soup, and French Cream of Tomato Soup.

Browse all of our Soups and all of our French recipes. Or simply explore our Mid Spring dishes.

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Fennel and Potato with White Beans and Garlic

A whole-heartedly winter dish, this bake combines aniseed-flavoured fennel with the soft beauty of potatoes and white beans.. And, if you go for the alternative noted below the recipe, Jerusalem artichokes can feature too. You probably know that we adore dishes that go into the oven on cold winter days – they warm us, and both scent and warm the kitchen and living areas. It draws the family together, addicted as we are to warmth and flavours, and by the time the meal is served everyone is laughing and the wine is already poured.

Similar dishes include 50 of our Best Garlic Recipes, Baked Fennel Stuffed with Feta, Baked Fennel with a Creamy Sauce, Pasta, Cabbage and Cheese Bake, Eggplant and Zucchini Bake, and Potatoes Baked with Tomatoes and Cumin.

Or browse all of our Baked dishes, all of our Fennel recipes, and all of our Potato recipes. Alternatively, you might enjoy exploring our Late Winter collection of dishes.

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Greek White Bean Soup | Fassoulatha Se Tessereis Ekdoseis

Bean Soup is a national dish of Greece, and is also popular through nearby countries such as Turkey, Kurdistan and Armenia. Simple and honest, it is still offered to guests along with accompaniments such as crusty bread, cucumbers, olives, sliced celery, and sliced radishes. Beans are so popular in Greece that road side stalls and even petrol stations sell them during harvest time.

There are many variations to this soup as you can imagine. Each household will have its favourite way of making it, and that will vary with the seasons and the available ingredients. Ingredients that are swapped in and out include mint, parsley, celery, hot pepper flakes, red capsicums and cracked wheat (burghul) or roasted non-sweet corn kernels which are often added with the beans to make a creamy soup.

Similar soups include White Beans and Pasta in a Beautiful Broth, White Bean and Broccoli Soup, French Bean and Leek Soup, Fava Bean Soup, White Bean Soup, and Italian Barley and Vegetable Soup.

Try other Greek recipes, and other White Bean dishes. Browse all of our Soups. Or take some time to explore our Late Winter recipes.

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Gorgonzola and White Bean Salad with Chickpeas

For a huge amount of time, gorgonzola was not available in Australia. It was a source of huge frustration for any foodie, particularly those who love cheeses. But over the years, the restrictions have been relaxed and gorgonzola now appears even on supermarket shelves.

Need I say that we love this cheese? Here is another salad that uses it. It is one of our simple salads and combines the cheese with some tomatoes and Chickpeas and/or White Beans. I like to use cannellini or haricot beans. If you can’t get gorgonzola, there are more cost effective Australian Blue Cheeses that are also divine.

Similar dishes include Cheese and Greens Salad, Gorgonzola Snack, and Gorgonzola Torte.

Or other White Bean dishes? Try Greek White Bean Soup, Roasted Red Pepper Salad with White Beans and Mozzarella, Grilled Eggplant Salad with White Beans, and Easy White Bean Salad.

Or perhaps Chickpea Salads? Try Boondi Salad with Chickpeas and Coconut, Green Salad with Chickpeas and Feta, Chickpea Tabouleh, and Chickpea and Carrot Salad with a Curry Dressing.

Browse all of our Gorgonzola dishes, all of our White Bean recipes and all of our Chickpea recipes. All of our many many Salads are here. Or explore our Late Autumn recipes.

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Rustic Spicy Butter Beans

Beans, grains and lentils feature a lot in our kitchen once the cold weather sets in. I was recently shopping at the huge Greek warehouse, stocking up on olives, cheeses, cook ware and dried pulses, including the large lima or butter beans. They are great additions to salads, and the Greeks also bake them in terracotta pots. They would use the fabulously large Gigantes bean, but I have not yet been able to find them here. Butter Beans (Lima Beans) are great substitutes.

This recipe isn’t really a Greek one, and it isn’t really baked – it is stove cooked. But it keeps the sweet-sour-dark flavours of beans that have been oven baked, and it is pretty delicious.

The genesis for this recipe is one by Ottolenghi in his Guardian column, but I have altered it somewhat, to use what I have on hand and to simplify the processes just a little.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books and articles – those we have cooked directly and those we have been inspired by. Currently we are cooking mainly from Plenty More, but not ignoring his other books and his column recipes completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Greek Chickpeas Slow Baked with Herbs and Tomatoes, Lima Beans Baked with Spinach and Feta, Slow Cooked Tomato Chickpeas with BurrataChickpea and Butter Bean Noodle Soup, Florentine Beans, and Baked Lima Beans with Celery.

Browse all of our Butter Bean dishes and our White Bean recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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Roasted Red Pepper and White Bean Salad with Mozzarella

I have been cooking a lot of Indian dishes lately. Well, I always do, but it felt time to balance the South Indian flavours with a nice, fresh salad. So onto the grill (BBQ) went the red capsicums, plus eggplants for another (Indian) dish, and in the time it takes to sip my cuppa tea, they were all roasted to perfection. It is really the best way to roast peppers and eggplants.

This salad is a combination of the red peppers with home-cooked white beans (use canned if you like), mozzarella and some herbs. It is so simple really, but it is fresh and inviting, and absolutely healthy too.

Are you looking for other Red Pepper Salads? Try these:  Pasta and Roasted Pepper Salad with Walnuts, Light Pasta Salads, Radiant Autumn Salad of PeppersRustic Spicy Butter Beans, Red Pepper and Tomato Salad with Crispy Flatbread, and Italian Roasted Red Pepper Salad.

Or perhaps you would like to be inspired by Salads in general. Try Gorgonzola and White Bean Salad with Chickpeas, Marinated Buffalo Mozzarella and Tomato, Green Peppers in Yoghurt, Tomato Salad with Green Olives, and Moroccan Carrot Salad.

Want more? Browse all of the Red Pepper Salads and all of our many and varied Salads. We love Bittman Salads, so have a look at those. Or explore all of the Capsicum recipes and our dishes suited to Early Autumn. Enjoy!

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