Best 3 White Bean Skordalia Recipes
**Journey into the realm of culinary delights with Skordalia: A symphony of flavors from the Mediterranean.**
Skordalia, a delectable purée originating from the shores of the Mediterranean, captivates taste buds with its symphony of flavors. This culinary treasure, crafted with a harmonious blend of white beans, garlic, olive oil, and a hint of lemon juice, takes center stage as a versatile accompaniment to an array of dishes. Whether you seek a dip to enhance your favorite grilled vegetables, a luscious spread to complement grilled fish, or an exquisite sauce to elevate roasted meats, Skordalia stands ready to tantalize your palate. This versatile dish can also be enjoyed as a main course, paired with a side of crusty bread or fresh pita, offering a satisfying and flavorful vegetarian option. Dive into the culinary depths of Skordalia and discover a world of taste that will leave you yearning for more.
WHITE BEAN AND BREAD CRUMB SKORDALIA
Skordalia is a Greek garlic spread similar to hummus. This recipe uses only a small amount of extra-virgin olive oil, for flavoring.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
- To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
- Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.
Nutrition Facts : Calories 158 g, Cholesterol 27 g, Fat 3 g, Fiber 1 g, Protein 6 g, Sodium 508 g
LEMONY WHITE BEAN SKORDALIA WITH GRILL-TOASTED PITA
Categories Food Processor Bean Appetizer Side Summer Grill/Barbecue Vegan Parsley Simmer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
- Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
- Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.
WHITE BEAN SKORDALIA
Provided by Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a food processor, place beans and garlic. Process until beans are coarsely chopped. Add lemon juice, zest and oil. Process until smooth, scraping down sides of bowl, occasionally. Season with salt and pepper. Transfer to small bowl. Stir in chives and parsley. (Can be made 1 day ahead. Cover; chill.)
- Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available
Tips:
- Choose the right beans: Dried white beans, such as cannellini or navy beans, are the best choice for this recipe. They have a mild flavor and creamy texture that works well in skordalia.
- Soak the beans overnight: This will help to soften the beans and make them easier to cook. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Cook the beans until they are tender but still hold their shape: Overcooked beans will become mushy and lose their flavor.
- Use a food processor or blender to make the skordalia: This will help to create a smooth and creamy texture. If you don't have a food processor or blender, you can mash the beans by hand, but it will take a bit longer.
- Season the skordalia to taste: Add salt, pepper, lemon juice, and garlic to taste. You can also add other herbs and spices, such as cumin, oregano, or thyme.
- Serve the skordalia immediately or chill it for later: Skordalia can be served warm or cold. It is a great dip for vegetables, pita bread, or crackers. It can also be used as a spread for sandwiches or wraps.
Conclusion:
Skordalia is a delicious and versatile Greek dip or spread made from white beans, garlic, and olive oil. It is easy to make and can be served warm or cold. Skordalia is a great way to use up leftover beans and is a healthy and flavorful addition to any meal.
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