Rich and Creamy Beans

Recipes From Wendy Gordon

Beans are perfect for winter soups and stews. They also make luscious vegetarian pates for holiday tables. I use canned beans to cut down prep time, but feel free to use home soaked and cooked beans in these recipes. A 14 oz. can of cooked beans contains about 1 and 3/4 cups of beans.

Broccoli-Bottoms Soup

This tasty soup makes good use of broccoli bottoms.

• 2 quarts water
• 1/2 pound orchiette pasta, uncooked
• 2 cups cooked lima beans or other large white bean (great northern, cannellini)
• 2 cloves garlic, chopped
• 2 T. extra-virgin olive oil
• 3 broccoli stalks, trilled and sliced crosswise, one-eighth inch thick (about 3 cups total)
• Salt and black pepper to taste
• 1/2 cup fresh parsley, minced
• Lemon slices
• Grated parmesan cheese

1. Bring the water to a boil; add pasta and cook until almost done.
2. Pour off approximately two-thirds of the water and return pan to heat. Add broccoli and beans. Salt and pepper to taste. reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, lightly sauté garlic in olive oil.
4. Pour soup into serving bowl; drizzle with garlic/oil mixture.
5. Serve with garnishes: parsley, lemon slices and parmesan.

Vegetarian Chili

This is a flexible recipe. Adjust the heat to your personal taste and incorporate other vegetables as desired.

• 2 T. extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 green or red pepper, chopped
• 2 zucchini, chopped
• 1 28 oz can crushed tomatoes
• 2 cans red beans
• 1 14 oz can black olives, drained
• 2 T. chili pepper
• 2 T. ketchup
• Dash red pepper
• 1 tsp oregano
• Dash balsamic vinegar
• Cheddar cheese, grated

1. Add olive oil to large saucepan. Sauté onion until transparent.
2. Add carrots, peppers, and zucchini, and continue sautéing at low heat until tender.
3. Add beans, tomatoes, chili powder, red pepper, and oregano. continue simmering until flavors are well melded and sauce is slightly thick. Add ketchup.
4. Adjust heat to taste, adding more chili powder if desired. Add balsamic vinegar.
5. Serve with grated cheddar cheese.

White Bean and Pancetta Soup with Kale

• 3 T extra virgin olive oil
• 2 cloves garlic, minced
• 1-2 cups kale or other greens, sliced thinly in strips
• 2 oz finely diced pancetta
• 1 medium onion, diced
• 1 medium carrot, peeled and diced
• 1/2 tsp. crushed red pepper flakes
• 1 cup dry white wine
• 2 14 oz cans (or 3 cups cooked) cannellini beans. If canned, rinse and drain before using.
• 5 cups chicken or vegetable broth
• 2 tsp freshly squeezed lemon juice
• Salt and black pepper to taste
• Basil pesto for garnish

1. In a soup pot or dutch oven, sauté the garlic, greens, carrot, onion, pancetta, and pepper flakes over medium heat until the onion is translucent and the carrot is almost tender.
2. Increase the heat to medium-high and add the wine, stirring up any browned bits from the bottom of the pan. Reduce by about half.
3. Stir in the chicken broth and beans, bring to a simmer and cook for about ten minutes, until flavors are blended. Add the lemon juice and salt and pepper to taste.
4. Garnish with pesto for serving.

Greek Bean Pate

This pate adds Mediterranean flavor to your holiday party table. Beans cost less than salmon and taste better than liver!

• 3 cups navy or pinto beans, cooked
• 1/2 cup kalamata olives
• 1/2 cup fresh lemon juice
• 1 T. garlic, minced
• 2 T. onion, minced
• 2 T. fresh cilantro, minced
• 1/2 tsp. cumin
• 1/2 tsp cayenne pepper
• 1-2 T. extra virgin olive oil
• 1/2 tsp sea salt
• Dash black pepper

1. Combine all ingredients in a blender or food processor. Adjust seasonings to taste.
2. Pour into an attractive bowl. Chill at least overnight before serving. Garnish with cilantro. This works well served with a platter of crudités.

Pureed Bean Crostini

You can make this spread with any shelled bean or canned cannellini or broad beans. If you prefer, don't puree the beans, halve the amount of olive oil, and add a chopped tomato. This mixture can also be used for crostini, though it is a little harder to make it adhere.

• 1 1/3 cup cooked white beans
• 3/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 T. fresh sage, minced
• 2/3 cup Parmesan cheese, freshly shredded
• Sea salt and black pepper to taste
• Whole sage leaves for garnish (optional)
• One artisan-style baguette

1. Put half a cup of olive oil in a saucepan; add the garlic and sauté, until garlic is soft but not brown. Add sage, sauté for thirty seconds or so, then add beans. Stir again with a wooden spoon and remove from heat.
2. Puree the mixture in a food processor, adding olive oil as necessary to achieve a smooth, spreadable texture.
3. Transfer to a bowl and stir in cheese. Add salt and pepper if desired.
4. Cut bread into one quarter to one half inch slices. Either toast them on both sides on a baking sheet in a 400 oven or grill them on a griddle.
5. If desired, sauté the fresh sage leaves in the remaining olive oil.
6. Spread the puree on the toasted bread and garnish with sage leaves.