Best 6 White Or Pink Beans With Beet Greens And Parmesan Recipes

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Embark on a culinary journey with a delectable dish that brings together the vibrant flavors of white or pink beans, tender beet greens, and the nutty richness of Parmesan cheese. This hearty and wholesome dish, a symphony of textures and tastes, offers a delightful balance of earthy, sweet, and savory notes. Dive into the goodness of this one-pot meal, where the beans and beet greens dance harmoniously in a flavorful broth, infused with aromatic herbs and spices. Top it off with a generous sprinkle of Parmesan cheese, adding a touch of elegance and a burst of umami. This versatile recipe comes with two variations – one using white beans and the other featuring pink beans – allowing you to explore the subtle differences in flavor and texture. Get ready to tantalize your taste buds with this satisfying and nutritious dish that's perfect for a wholesome lunch or a comforting dinner.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS



Parmesan White Bean Soup With Hearty Greens image

Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

Provided by Ali Slagle

Categories     dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
1 head garlic, halved crosswise
10 ounces Parmesan rinds, enclosed in cheesecloth or muslin
1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced
8 sprigs fresh thyme
1/2 teaspoon red-pepper flakes
1 pound hearty greens (such as escarole, kale, mustard greens or rapini), stemmed and torn into bite-size pieces
Kosher salt and black pepper
2 (15-ounce) cans white beans (such as Great Northern or cannellini) or chickpeas, drained and rinsed
Freshly grated Parmesan, for serving

Steps:

  • To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
  • To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
  • Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
  • Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
  • Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN



Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories     dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

  • In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
  • Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  • Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
  • Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

PARMESAN-ROASTED GREEN BEANS



Parmesan-Roasted Green Beans image

This simple recipe for roasted green beans is very tasty and kid-friendly.

Provided by rachelbradley98

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
¾ pound fresh green beans, trimmed
sea salt and freshly ground black pepper to taste
1 pinch garlic powder, or to taste
3 tablespoons shredded Parmesan cheese, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
  • Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
  • Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 1.3 g

PINK GREENS



Pink Greens image

A&M: This may be the most thoughtful sautéed greens recipe we've ever encountered. Beet greens (we agree with Marissa Grace that they deserve more attention in the kitchen) are usually wilted in hot olive oil with a little garlic, and they're delicious this way, but Marissa Grace plotted out ways to amplify the greens’ sweetness while tempering it with chiles. She has you brown garlic with shallot and red pepper flakes, then layer in sugar, black pepper, and salt before adding the greens and wilting them. Just before serving, you splash the beet greens with sherry vinegar, which electrifies the whole dish. The key here is the sugar, which caramelizes with the garlic and tightens up the sauce, so by the time the greens are cooked (and beet greens really should be cooked), it wraps them in a cloak of sweet and fiery sauce.

Provided by Marisa Grace

Yield Serves 2

Number Of Ingredients 9

1 large bunch beet greens
2 teaspoons chopped garlic
1 shallot, chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons sherry vinegar

Steps:

  • 1. Wash and trim the beet greens. If the stems are very thick, it's worth trimming them back a bit.
  • 2. In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
  • 3. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
  • 4. Just before serving, pour the vinegar over the greens. Serve and enjoy!
  • If you double the amounts as we did, so that it serves 4 people, add vinegar to taste. Twice the amount may be too much. You could use the same technique with spinach, arugula, chard, or any other dark leafy green.
  • Marissa Grace Desmond and her husband, Ian Kaminski‐Coughlin, live in Cambridge, Massachusetts. Their favorite entertaining tip: "For dinner parties, we share online spreadsheets with our guests, so everyone can see who has responded. It also makes it much easier to coordinate who is bringing what and whether or not we need more wine!"
  • Alli51: "This recipe would work great for various types of Asian greens (which I typically just cook with a bit of oil, kosher salt, and some soy/fish sauce and maybe some chicken broth). This will be much more interesting!"

MARINATED GIANT WHITE BEANS AND BEETS



Marinated Giant White Beans and Beets image

Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't soak the beans or they'll fall while they cook. Mr. Botsacos serves this with skordalia.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six to eight

Number Of Ingredients 16

1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed optional
2 tablespoons chopped fresh dill
8 small beets, greens cut away, scrubbed
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar

Steps:

  • Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.
  • Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
  • Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 6 grams

BEET GREENS WITH WHITE BEANS



Beet Greens with White Beans image

Beet greens, with their dark green leaves and pungent, earthy flavor, are especially tasty with white beans. A nice alternative to beet greens is mustard greens, which are a little spicier.Other options are turnip greens and broccoli rabe. Start this dish a day ahead because the beans need to soak overnight.

Yield serves 6 to 8

Number Of Ingredients 10

2 cups dried white beans
2 tablespoons kosher salt, plus more to taste
2 bunches beet greens
1 red onion, cut into 1/8-inch dice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
Zest and juice of 1 orange
1 teaspoon white wine vinegar
1/2 cup olive oil
1/4 teaspoon cayenne pepper

Steps:

  • Soak the beans overnight in a pot filled with water to cover. Drain and set aside.
  • Bring 10 cups of water to a boil in a large pot over high heat. Stir in the soaked beans and salt. Reduce the heat to medium-low and cook for 45 minutes, or until the beans are soft. Drain and set aside.
  • Meanwhile, wash the beet greens very well by lifting them up and swishing them around in a large bowl of cold water. If any dirt remains in the bottom of the bowl, repeat this process once or twice until the bottom of the bowl is clean. Drain the greens in a colander.
  • Bring 1 cup of lightly salted water to a boil in a 4-quart saucepan over medium-high heat. Reduce the heat to a simmer, add the greens, and cook for 10 minutes, or until soft.
  • Drain the beet greens and run them briefly under cold water to cool. Drain very well and, using your hands, squeeze out any excess water. Chop the beet greens into 2-inch pieces.
  • Mix the beans, beet greens, red onion, garlic, thyme, orange zest, orange juice, vinegar, olive oil, cayenne pepper, and salt, to taste, in a large bowl until well combined. Allow the greens and beans to marinate for at least 1 hour before serving, so the flavors have a chance to marry.

Tips:

  • To save time, use pre-cooked beans or canned beans. Just be sure to rinse them thoroughly before using.
  • If you don't have beet greens, you can use spinach or another type of leafy green.
  • To make the dish more flavorful, use a good quality Parmesan cheese.
  • Serve the dish with a side of crusty bread or rice.

Conclusion:

This dish is a delicious and healthy way to enjoy beans and beet greens. It's perfect for a weeknight meal or a special occasion. The combination of beans, beet greens, and Parmesan cheese is flavorful and satisfying. This dish is also a good source of protein, fiber, and vitamins. So next time you're looking for a new and exciting way to cook beans, give this recipe a try. You won't be disappointed!

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