white bean

One Pot Pasta with Sausage, Greens & Beans

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Ingredients:

  • 2 Cups Penne Pasta

  • 1 Lb. Sausage, Cut in 1/4 in. Slices

  • 1/2 Cup White Beans

  • 2 Cups Braising Greens, Chopped

  • 4 Cups, Vegetable Broth

  • 1/2 Tbsp. Red Pepper Flakes

  • 2 Tbsp. Olive Oil

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. White Wine Vinegar

  • 1/4 Cup Parsley, Chopped

  • Salt and Pepper

Process:

  1. In a large pot, heat Olive Oil over medium/high heat

  2. Add sausage to pot; cook stirring often for around 5 minutes (until beginning to brown)

  3. Add Greens and Garlic to pot, cook for another two minutes, until Greens begin to wilt

  4. Add Vegetable Stock, Pasta, White Beans, and Parsley to pot; cook until pasta is al dente and liquid is mostly absorbed (around 15 minutes)

  5. Remove from heat, add Vinegar and Red Pepper Flakes to pot

  6. Season with Salt and Pepper

Vegan Squash & Herb Mac & 'Cheese'

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Ingredients:

  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

Process:

  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Curry Carrot Dip

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Ingredients:

  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

White Bean & Kale Dip

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White Bean & Kale Dip

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment, Dip | Diet: V, GF

When you start with canned beans or Vermont Bean Crafters' frozen white beans, this recipe is a snap! You could use pretty much any wilted green if you don't have kale, or leave the veggies out altogether. This can be used as a dip for raw veggies, or as a sandwich spread.

  • 1 bunch kale, stems removed and cut into strips
  • a little oil for the pan
  • water
  • salt & pepper
  • 1 container cooked white beans
  • 1/4 cup olive or sunflower oil
  • 1/2 of a small red onion, roughly chopped
  • 1 tablespoon lemon juice
  1. Heat the oil in a large, heavy bottomed saucepan.
  2. When it's hot, add the kale, about 1/2 cup water, and salt and pepper. Cook until the water is evaporated, and the kale is tender. If you need to add more water, go for it! 
  3. While the kale is cooking, put the white beans, oil, onion, and lemon juice in a blender or food processor.
  4. When the kale is done, add it to the blender. Purée until the mixture reaches dipping texture. Some people might want it a little more rough, others might want it a little smoother. You can add more oil, if needed.
  5. Taste the dip. Does it need more salt, or acidity? If so, adjust as desired. 

Easy Roasted Vegetable Salad with Beans and Balsamic Vinaigrette

Intervale Food Hub Roasted Vegetable Salad

This technique is one of our all-time favorites for making the most of big piles of vegetables. It's especially helpful when you have a busy schedule, and want to cook once, but have lots of meals ready to go. 

Start with vegetables - chop them into relatively even sized pieces. Keep in mind that bulkier veggies, like carrots, might cook more slowly, so can be cut slightly smaller to ensure even cooking with a big mixed vegetable roast or sauté.

Then, add in extras to make well-rounded meals:

  • Add chicken, tofu, or beans for extra protein (we used beans from this week's Omnivore and Localvore Packages)
  • Add pasta or grains like quinoa, couscous, etc. for healthy carbohydrates
  • Sunflower seeds, dried cranberries, or nuts can add even more nutrients and great texture
  • Add dressing when you're ready to serve - we have a quick and simple balsamic vinaigrette recipe below!

 

INGREDIENTS

Vermont peppers, beets, and broccoli

Salad:

  • 2 beets
  • 1 broccoli head
  • 2 bell peppers
  • Mesclun or your lettuce of choice
  • 3-4 small carrots
  • 1 leek
  • 1 cup beans

Dressing:

  • Even parts olive oil to balsamic vinegar
  • Dried or fresh thyme and oregano
  • 1 clove of garlic

 

 

 

DIRECTIONS

  1. Preheat oven to 425 degrees F
  2. Cut beets, broccoli, peppers, carrots, and leeks into bite sized pieces
  3. Place beets and leeks onto one baking sheet, drizzle with olive oil, and roast for 35-40 minutes
  4. Place broccoli, peppers, and carrots onto another baking sheet, drizzle with olive oil, and roast for the last 20-25 minutes of the beets and leeks
  5. Assemble vegetable plate with lettuce in the middle and the roasted vegetables and beans around it
  6. Make the dressing and drizzle over the entire salad. Enjoy mixed together or with individual sections