This is my abbreviated and modernized version of the Filipino mung beansoup which I made with bacon andfresh rocket leaves which are added just before serving for a fresh dimension
Place vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Combine the pureed vegetables and the cooked beans in a large pot
Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Meanwhile, drain and rinse the cannellini beans in a colander
Stir in broth and water, increase heat to high, cover and bring to a boil. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Add beansand chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes
Bean Salad with Olives andHerbs. I love beans because you can make them so many different ways and they’re packed with protein, slow-digesting carbohydrates and fiber
When I was younger, everyone seemed to love the green bean casserole with the cream of mushroom soup, topped with the French-fried onions with their turkey dinner
(Slow Cooker) White BeanSoupwith Kale and Cheese Toast.  I like to remove the meat from the ham hock and stir it into the soup — I think it is those flavorful pieces that make my kids forget they are eating beans
Stir in corn andbeans. cook leek, carrot, celery and garlic, stirring occasionally, until tender, about 5 minutes. Add vegetable broth, 1 cup water, tomatoes and pepper. Reduce heat and simmer for 10 minutes
I served this with Italian bread and spreadable Parmesan cheese. Serve with Parmesan cheese. My version of Escarole and White BeanSoup from Lidia's Favorite Recipes
They can most certainly be used pretty much the same way — either to complement or as the main ingredient in a lot of dishes from simple soups, salads, dips to comfort pasta dishes or hearty sauces, stews and curries
Comments
Log in or Register to write a comment.