Mash together about 2c of the beans with a can of high-quality tuna packed in olive oil (or the supermarket stuff well drained and drizzled with extra virgin olive oil). Blend in a good 2-3 Tbs of minced parsley, several turns of freshly ground black pepper. Jazz it up with some lemon zest and a squeeze of lemon juice, or a dash of balsamic vinegar. Spread on toasts or crisp crackers and sprinkle with just a touch of sea salt. A glass of wine and it's lunch. I can eat the whole thing by myself!
This sounds so good. It's too hot to cook, but I have the beans in my freezer and the tuna in my pantry. I think I'll pop over to the store and grab some endive to serve it in.
People love this dip, never fails to get rave reviews: a whole head of roasted garlic, rosemary and/or sage, generous slug of olive oil, salt and pepper, emulsified in the food processor. Good luck.
Roast and peel a couple of bell peppers (yellow makes a nice color), saute with a chopped onion. Add your over cooked beans (a cup or more). Add chicken broth (or veggie broth) till it looks like soup. Puree with an immersion blender. Test for salt and pepper. Serve warm, room temp, or cold - works well in all three.
I'm not going to like today. It's already hot and it's only 7:30am! Bet the vegetables all grow like crazy today. They are the only thing that are going to love this weather.
Lol BB. I long for that little cold snap. I couldn't believe it when I saw it was 67 at 5am this morning. You'd better get out there and water those pots of yours.
Creamy white bean soup. This one is nice, http://www.foodnetwork.com/recipes/ina-garten/rosemary-white-bean-soup-recipe.html and there are plenty of other interesting recipes around
I made Giada's receipe. http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe.html good for a rainy day or you can freeze it.
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In answer to the bean question, I make a spread out of the beans adding a little salsa. I spread it on tortillas when making roll ups for lunch.
I walked up to Parson Farms this morning. Hood strawberries are going strong. My favorites.