Real African Dishes: [MC-AllEthnic-Recipes] White Beans With Chicory

* Exported from MasterCook *

White Beans With Chicory - Apulia, Italy

Recipe By :Recipes for Health by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried cannellini beans -- washed and picked over, soaked for 4 to 6 hours in 2 quarts water and drained
1 medium onion -- peeled, cut in half
4 garlic cloves -- crushed
1 bay leaf
Salt -- to taste
1 pound escarole -- chicory or Batavia lettuce, leaves separated and washed
3 tablespoons olive oil
2 garlic cloves -- minced

1. Combine the beans with 2 quarts water in a 4-quart pot and bring to a
boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt
to taste. Reduce the heat, cover and simmer for 2 hours, until the beans
are very tender. Taste and adjust seasoning. Remove and discard the onion,
garlic cloves if desired, and bay leaf. Drain through a colander or
strainer set over a bowl. Mash the beans with a potato masher and moisten
with some of the cooking liquid. Stir in 2 tablespoons of the olive oil.
The purée should be loose.

2. Bring a large pot of generously salted water to a boil and add the
lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of
cold water and drain. Squeeze out water and chop coarsely.

3. Heat the remaining olive oil in a large, heavy skillet over medium
heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook
for about 1 minute, stirring, until the lettuce is nicely coated. Season
with salt and pepper. Serve with the mashed beans.

Yield: Serves 4 as a main dish, 6 as a starter.

Advance preparation: This is best served on the day it's cooked, but it
makes a good leftover. The cooked beans will keep for 3 to 5 days in the
refrigerator. The cooked greens will keep for 2 to 3 days. Reheat both
before serving.

Nutritional information per serving (4 servings): 489 calories (18% fat);
10 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 7 grams
monounsaturated fat; 0 milligrams cholesterol; 71 grams carbohydrates; 21
grams dietary fiber; 48 milligrams sodium (does not include salt to
taste); 28 grams protein

Nutritional information per serving (6 servings): 326 calories; 7 grams
fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams
monounsaturated fat; 0 milligrams cholesterol; 47 grams carbohydrates; 14
grams dietary fiber; 32 milligrams sodium (does not include salt to
taste); 19 grams protein

AuthorNote: This is inspired by a classic dish from Apulia, the heel of
the Italian boot. The authentic dish is a warm purée of skinned dried fava
beans, served with cooked greens, usually chicory, a bitter green that is
in the same family as escarole. If you are getting big heads of escarole
or another hearty bitter lettuce called Batavia in your C.S.A. baskets,
use the tough outer leaves for this and save the tender hearts for salads.

Cuisine:
"Italian"
Source:
"NYT, May 8, 2012"
S(Formatted by Chupa Babi):
"May 2012"
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Per Serving (excluding unknown items): 507 Calories; 11g Fat (19.4%
calories from fat); 29g Protein; 77g Carbohydrate; 21g Dietary Fiber; 0mg
Cholesterol; 45mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1 1/2 Vegetable; 2 Fat.

Nutr. Assoc. : 26022 0 0 0 0 0 0 0