**White Bean and Pancetta Salad: A Symphony of Flavors**
White Bean and Pancetta Salad is a delightful dish that combines the creamy texture of cannellini beans with the salty, smoky flavor of pancetta, creating a symphony of flavors. Dressed with a tangy vinaigrette, this salad is a perfect balance of savory and refreshing, making it an ideal side dish or light lunch. Additionally, the recipe offers variations for a vegetarian version, a spicy kick, and a gluten-free option, ensuring there's a perfect fit for diverse dietary preferences. For those seeking a heartier meal, the article also includes a recipe for a White Bean and Pancetta Soup, a comforting and flavorful dish that's perfect for chilly days. These recipes are easy to follow, requiring minimal effort and simple ingredients, making them accessible to home cooks of all skill levels.
WHITE BEAN ARUGULA SALAD
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. -Malia Estes, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.
Nutrition Facts : Calories 340 calories, Fat 16g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 915mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 15g protein.
WHITE BEANS WITH PANCETTA AND SAGE
Provided by Tyler Florence
Categories main-dish
Time 11h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
- Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
- Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
- Return the pancetta and fried sage to the pan, stir everything together, and serve.
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
WHITE BEAN SALAD
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
- Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
WHITE BEAN PANCETTA SALAD
Make and share this White Bean Pancetta Salad recipe from Food.com.
Provided by Marie
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a saute pan and add pancetta.
- Cook slowly over medium heat until crispy.
- Add onion and saute.
- Add rosemary and cook for only one minute, then remove from heat.
- Mix together red wine vinegar, tomatoes, salt, pepper, basil and grated Parmesan in a bowl.
- Add the hot pancetta and onion into the bowl, mix and cool.
- Combine beans with pancetta mixture and serve at room temperature.
- Can add extra grated Parmesan on top, if desired.
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES
Steps:
- 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
- 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
- 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
- 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.
Tips:
- Select the right beans: For the best flavor and texture, choose firm and plump white beans. Look for varieties like Great Northern beans, Cannellini beans, or Navy beans.
- Soak the beans: Soaking the beans overnight before cooking helps to reduce their cooking time and makes them more digestible. If you're short on time, you can quick-soak the beans by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
- Cook the beans properly: To ensure that the beans are cooked evenly, bring them to a boil in a large pot of water, then reduce the heat to low and simmer for 1-2 hours, or until they are tender. Avoid overcooking the beans, as this can make them mushy.
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Use fresh, flavorful vegetables and herbs, and choose a good-quality pancetta or bacon. If you can, use homemade chicken stock instead of store-bought.
- Don't overcrowd the pan: When cooking the pancetta or bacon, don't overcrowd the pan, as this will prevent it from getting crispy. Cook the pancetta or bacon in batches if necessary.
- Add the dressing at the end: To prevent the salad from getting watery, add the dressing just before serving. You can also reserve some of the cooking liquid from the beans and add it to the dressing for extra flavor.
Conclusion:
This white bean and pancetta salad is a delicious and satisfying meal that is perfect for any occasion. It's packed with flavor and nutrients, and it's easy to make. Whether you're serving it as a main course or a side dish, this salad is sure to be a hit. So next time you're looking for a healthy and flavorful recipe, give this white bean and pancetta salad a try!
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