Best 3 White Beans With Squid Arugula And Cherry Tomatoes Recipes

Embark on a culinary journey with our delectable dish, White Beans with Squid, Arugula, and Cherry Tomatoes. This vibrant and flavorful recipe combines the tender texture of white beans with the savory taste of squid, complemented by the peppery bite of arugula and the sweetness of cherry tomatoes. Immerse yourself in a symphony of flavors that will tantalize your taste buds. Our comprehensive guide provides step-by-step instructions, ensuring success in recreating this dish in your own kitchen. Additionally, we offer a collection of equally enticing recipes that highlight the versatility of white beans. Indulge in our creamy White Bean Soup, a comforting and nutritious meal perfect for chilly evenings. Discover the delightful flavors of our White Bean and Vegetable Salad, a refreshing and vibrant side dish bursting with colors and textures. Transport yourself to the Mediterranean with our Mediterranean White Bean Salad, a delightful combination of beans, fresh vegetables, and tangy dressing. Expand your culinary horizons with our hearty White Bean and Sausage Stew, a rustic and satisfying dish that showcases the rich flavors of sausage and beans. Elevate your culinary skills and embark on a delicious adventure with our diverse selection of white bean recipes.

Let's cook with our recipes!

SUMMER WHITE BEAN AND ARUGULA SALAD

Summer White Bean and Arugula Salad image

"I'll explain how to choose and use a pressure cooker to make healthier dishes in a shorter amount of time," says Melissa Clark. "This tool preserves the flavor and texture of the beans and other vegetables while making your life easier in the kitchen."

Provided by Melissa Clark

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups dried cannellini beans
1/4 cup extra-virgin olive oil, divided, plus more to taste
Sea salt
1 tablespoon sherry vinegar, plus more to taste
2 tablespoons minced shallots
8 cups wild arugula, baby kale, or baby mustard greens
2 cups cherry tomatoes, halved
4 ounces young pecorino or Manchego, coarsely grated
Freshly ground black pepper, optional

Steps:

In the bottom of a pressure cooker, combine beans, 4 cups water, 1 tablespoon oil and 1 teaspoon salt. Cover tightly and bring to high pressure over medium-high heat, about 10 minutes.
While the beans are cooking, combine the ingredients for the vinaigrette. In a small bowl, combine the vinegar, shallots and a pinch of salt. Check the pressure cooker, adjusting the heat as needed to maintain pressure, for 30 minutes. Drizzle the remaining olive oil into the vinaigrette. Set aside.
Once the beans have cooked at pressure for 30 minutes, remove from the heat and run the pot under cool, running water to release the pressure. Check the quick release valve to make sure all of the pressure has been released.Carefully open and test the beans. If they are not done, continue to simmer uncovered until they are (usually just another 5 to 10 minutes). If the pan dries out, add more water. Drain the beans and let cool.
To assemble the salad, add half of the vinaigrette to the cooled beans. Toss gently to coat.In a large bowl, toss together the arugula, remaining vinaigrette and halved tomatoes. Add the grated Pecorino or Manchego cheese. Add the dressed beans. Toss to combine. Finish with optional freshly ground black pepper. Serve immediately.

WHITE BEAN AND ARUGULA SALAD

White Bean and Arugula Salad image

Provided by Ina Garten

Categories appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound dried cannellini beans
2 tablespoons plus 1/2 cup good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula

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 ARUGULA SALAD

White Bean Arugula Salad image

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

Ingredients

4 slices pancetta, chopped
2 tablespoons olive oil
1/4 cup chopped sweet onion
2/3 cup cherry tomatoes, halved
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons red wine vinegar
4 fresh basil leaves, thinly sliced
2 cups torn fresh arugula or baby spinach
1/4 cup shaved Parmesan cheese

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.

Tips:

Soak the beans overnight: This will help to reduce their cooking time and make them more digestible.
Use a variety of beans: This will add different flavors and textures to the dish.
Cook the beans until they are tender but still hold their shape: Overcooking will make them mushy.
Sauté the squid in a hot pan with olive oil: This will help to caramelize the squid and give it a slightly crispy texture.
Add the beans, tomatoes, and arugula to the pan and cook until the vegetables are softened: Be careful not to overcook the vegetables, as they should still have a slight crunch.
Season the dish with salt, pepper, and red pepper flakes: Adjust the seasonings to taste.
Serve the dish immediately, garnished with fresh herbs such as parsley or basil: This will add a pop of color and freshness.

Conclusion:

This white bean salad with squid, arugula, and cherry tomatoes is a delicious and healthy dish that is perfect for a summer meal. The beans are a good source of protein and fiber, while the squid is a good source of omega-3 fatty acids. The arugula and cherry tomatoes add a refreshing flavor and crunch to the salad. This dish is also very easy to make, and it can be prepared in under 30 minutes. So next time you are looking for a quick and easy summer meal, give this white bean salad a try!