Best 4 Marinated Giant White Beans And Beets Recipes

Unleash a symphony of flavors with our curated collection of marinated giant white beans and beet recipes! Embark on a culinary journey where earthy beets and creamy white beans intertwine, creating a delightful dance on your palate. From vibrant salads to hearty soups, each recipe showcases the unique charm of these humble ingredients, transforming them into culinary masterpieces. Discover the zesty tang of our marinated white beans and beet salad, a refreshing medley of flavors that will awaken your senses. Dive into the comforting embrace of our hearty white bean and beet soup, a wholesome dish that nourishes both body and soul. For a creative twist, try our unique grilled white beans and beet skewers, where smoky and sweet flavors harmonize perfectly. And don't miss our innovative white bean and beet burgers, a delightful plant-based alternative that packs a punch of flavor. With these recipes as your guide, you'll elevate your culinary skills and impress your dinner guests with dishes that are both delicious and visually stunning.

Let's cook with our recipes!

MARINATED WHITE BEANS

Marinated White Beans image

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon capers in brine, drained
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
Kosher salt
One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry
1 large ripe plum tomato, seeded and chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.

GIANT WHITE BEANS WITH VEGETABLES AND PICKLED PEPPER VINAIGRETTE

Giant White Beans with Vegetables and Pickled Pepper Vinaigrette image

These giant beans and vegetables marinate in a tangy vinaigrette to create a flavor-packed condiment. Serve with sandwiches, over greens or as part of an antipasto platter.

Time P1DT6h

Yield Serves 14 to 16

Number Of Ingredients 9

Ingredients

1/2 pound dried gigante beans or Christmas lima beans
1/2 yellow onion, chopped
1/2 head cauliflower, cut into florets (about 2 cups)
3 large carrots, cut into 1/2-inch slices
1/2 cup white wine vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon crushed red chile flakes
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped pepperoncini

Steps:

Place beans in a large bowl and cover with 2 inches cold water.
Let soak overnight.
Drain beans and place in a large saucepot.
Cover with 4 inches water and add onion.
Bring to a boil.
Reduce heat to medium and simmer until beans are tender, 1 to 1/2 hours.
Drain well.
Steam cauliflower and carrots until tender, 10 to 12 minutes.
Drain well.
In a large bowl, whisk together vinegar, salt and chile flakes.
In a slow, steady stream, whisk in oil until blended.
Stir in pepperoncini.
Add beans and vegetables, and let marinate at least 4 hours or overnight, stirring occasionally.

Nutrition Facts : Calories 100 calories, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 55 milligrams, Carbohydrate 10 grams, Protein 3 grams

BEET & WHITE BEAN SALAD

Beet & White Bean Salad image

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Steps:

Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g

WHITE BEANS WITH BEETS

White Beans With Beets image

Pretty contrast in color and flavors; make sure to use mild onions. Add some of the lemon's zest, if you like. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 bread, 1 vegetable, 3/4 fat.

Provided by zeldaz51

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup cooked cannellini (if using canned, rinse and drain) or 1 cup great northern bean (if using canned, rinse and drain)
1/3 cup finely chopped fennel
3 tablespoons finely chopped sweet mild onions (such as Vidalia or Walla Walla)
1 tablespoon chopped fresh parsley
1 teaspoon finely chopped of fresh mint
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon ground black pepper
salt
4 small whole cooked beets, quartered (fresh or canned, drained)

Steps:

In a medium bowl, combine the beans through the garlic. In a small bowl, combine the oil through the salt. Pour the dressing over the bean mixture and toss to combine. Divide among 4 small plates and garnish with beet wedges.

Nutrition Facts : Calories 113.4, Fat 3.6, SaturatedFat 0.5, Sodium 8.4, Carbohydrate 15.9, Fiber 3.6, Sugar 0.6, Protein 5.1

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different flavors. This recipe is a great starting point, but you can easily adjust it to suit your own taste.
If you don't have time to marinate the beans and beets overnight, you can still make this recipe. Just simmer them in the marinade for 1 hour before serving.
This dish is perfect for a summer picnic or potluck. It's also a great way to use up leftover beans and beets.

Conclusion:

This marinated giant white beans and beets recipe is a delicious and healthy way to enjoy these two nutritious vegetables. The beans and beets are marinated in a flavorful mixture of olive oil, vinegar, garlic, and herbs, then roasted until tender and slightly caramelized. The resulting dish is a colorful and flavorful side dish or main course that is perfect for any occasion. So next time you're looking for a new and exciting way to cook beans and beets, give this recipe a try!