Marinated White Beans on Toast

Ingredients:

1-1/2 cup white beans

3 tablespoons olive oil

1 tablespoon red wine vinegar

juice of 1/2 lemon

1 tablespoon parsley, chopped

1 tablespoon basil, chopped

1 teaspoon agave

1 clove garlic, minced

a pinch of oregano

salt and black pepper, to taste

a pinch of red pepper flakes

1 ounce vegan feta cheese, crumbled

1/2 roasted red bell pepper, chopped

1 tablespoon sun dried tomato, chopped

italian bread

grapeseed oil

Toss all the ingredients together and chill for several hours.

Brush bread with grapeseed oil and bake or heat on a skillet until golden. 

Serve the beans on top of the toasts

White Bean Soup

Ingredients:

1 teaspoon oil
1 small onion
1 carrot, diced
1 large stalk celery, diced
1 zucchini, diced
1 summer squash, diced
2 cloves garlic, minced
1/4 teaspoon red pepper
1/4 teaspoon thyme
1 teaspoon rosemary
1 tomato, chopped
4 cups vegetable stock
2-1/2 cups cannellini beans
2/3 cup tomato puree
3 leaves kale, chopped
salt and black pepper, to taste
1 tablespoon agave
1 tablespoon white wine vinegar

Saute onion, carrot, and celery in the oil. Add zucchini, summer squash, and garlic and cook 2 more minutes.

Pour in the stock, tomato, red pepper, thyme, and rosemary. Cover and bring to simmer.

When vegetables are tender, add the beans and kale. Simmer until kale is wilted. Season with salt and pepper and stir in agave and vinegar just before removing from heat.

Puree about a third of the soup in a blender and return to to the pan.

Kurdish White Beans

Ingredients:

3 cups white beans, cooked
salt, to taste
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon turmeric
1 tomato, chopped
1/3 cup tomato puree
1 dried lemon, pierced with a fork

Cook cumin and turmeric in the oil and add tomatoes, puree, dried lemon, and 1-1/12 cups water. Simmer for 20 minutes and add beans. Simmer about another 10 minutes and add salt to taste.

Serve with mixed herbs and fresh mild cheese.

White Bean and Artichoke Salad

Ingredients:

1-1/2 cups white beans
1-1/2 cup artichoke hearts, chopped
1 cup green bell pepper, chopped
1/3 cup olives, chopped
3 tablespoons red onion, chopped
1/3 cup parsley, minced
2 tablespoons mint leaves, minced
1 tablespoon basil, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper


Combine all salad ingredients and toss with dressing ingredients.