White beans with pan-roasted garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 5 | Garlic clove(s), lightly crushed | |
| 2½ | cup | Cooked white beans, warmed homemade or canned |
| 1 | tablespoon | Heavy cream |
| 1 | teaspoon | Butter |
| Salt and pepper | ||
| Roasted peppers and roasted shallots for garnish | ||
Directions
1. Place a cast-iron skillet over high heat for 1 minute. Then transfer the skillet to the lowest heat possible. Add the olive oil and then the garlic. Saut‚ the garlic VERY slowly, stirring often, until golden brown, 20-30 minutes. Remove the garlic from the pan and mash it with a fork.
2. Mash one-third of the beans (you can mash some, all, or none as desired). Add the cream and butter, then stir in the garlic. Season with salt and pepper. Gently reheat.
3. Garnish with roasted peppers and roasted shallots and serve.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 157-158 Submitted By DIANE LAZARUS On 10-04-95
Related recipes
- Garlic-braised eggplant and white beans
- Green beans in garlic butter
- Green beans w/ garlic
- Green beans with crushed garlic
- Green beans with garlic
- Green beans with garlic & red pepper
- Green beans with garlic sauce
- Northern white beans
- Puree of red kidney beans and roasted garlic
- Roasted garlic and bean spread
- Roasted garlic bean dip
- Roasted green beans with garlic
- Spinach and white beans with garlic
- Tuscan white bean and roasted garlic puree
- Warm garlicky fava beans
- White bean soup with carmelized garlic
- White beans
- White beans with roasted garlic dressing
- White beans with sage
- White beans with sun-dried tomatoes