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Full Online Book HomeLearning KitchenBeansandgrains - Cannelini Tomato Bean Cups
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Beansandgrains - Cannelini Tomato Bean Cups Post by :brseminars Category :Learning Kitchen Author :Unknown Date :November 2011 Read :901

Click below to download : Beansandgrains - Cannelini Tomato Bean Cups (Format : PDF)

Beansandgrains - Cannelini Tomato Bean Cups

8 whole, ripe tomatoes
1 can (16 oz.) cannelini beans, drained
1 large sweet onion, chopped
1/4 cup extra virgin olive oil
juice of 2 lemons
1/3 cup fresh basil, chopped
1/3 cup flat leaf parsley, chopped
6 sun dried tomatoes, drained well and chopped
salt and pepper to taste

Scoop out the insides of the tomatoes. Salt the inside of the tomato. Drain upside down for 30 minutes.

Combine remaining ingredients. Fill the tomatoes with the mixture and serve at room temperature.

8 servings.

Calories 191, Carbohydrates 26 g, Protein 8g, Cholesterol 0 mg, Sodium 185 mg, Fiber 6 g, Fat 8 g, (36% of calories from fat)
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Beansandgrains - Cannellini -  Tri-color Vegetable Pate
For the Red Pepper Layer: 7 ounces red bell pepper, roasted 3/4 cup feta cheese, crumbled For the Bean Layer:30 ounces cannellini beans, rinsed and drained 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 tablespoon oregano 2 garlic cloves, pressed For the Pesto Layer: 2 garlic cloves 1 cup fresh basil leaves 1 cup fresh parsley 1/4 cup pine nuts, roasted 3 tablespoons olive oil 1/2 cup ricotta cheese, part skim milk Line 8 1/2 x 4 1/2 inch loaf pan with plastic wrap, overlapping sides. For Red pepper Layer: Combine red peppers and feta cheese in food processor;

Beansandgrains - Butterbean Casserole Beansandgrains - Butterbean Casserole

Beansandgrains - Butterbean Casserole
4 large onions, sliced2 tablespoons butter8 ounces fresh mushrooms, sliced1 (10 3/4 oz) can cream of chicken soup, undiluted3 (10 ounce) packages of frozen baby lima beansboiling watersalt and pepper to taste1 cup heavy whipping cream1 cup shredded Parmesan cheesePreheat oven to 350.Cook beans in enough salted boiling water to cover, uncovered, about 10 minutes, drain well.While beans are cooking, melt butter in a large skillet, add onions and mushroom, cooking until limp.Stir in soup and mix well.Combine beans with soup mixture, pour into a greased 9x13 baking dish. Pour cream over beans and sprinkle with cheese.Bake 40-45 minutes.