Ribollita

Ingredients

3 tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery stalks, thinly sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, thinly sliced
14-ounce can chopped tomatoes
2 tablespoons homemade or bought pesto
3-3/4 cups vegetable stock
14-ounce can navy or pinto beans, drained
salt and ground black pepper

To Finish

1 pound young spinach
1 tablespoon extra virgin olive oil, plus extra for drizzling
6-8 slices white bread
Parmesan cheese shavings

Method

  1. Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery and fennel and fry gently for 10 minutes.
  2. Add the zucchini and fry for another 2 minutes.
  3. Add the chopped tomatoes, pesto, stock and beans and bring to a boil. Reduce the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender. Season with salt and pepper to taste.
  4. To serve, fry the spinach in the oil for 2 minutes or until wilted. Spoon on the bread in soup bowls, then ladle the soup on the spinach. Serve with extra olive oil for drizzling onto the soup and Parmesan cheese to sprinkle on top.

Makes 6 to 8 servings.

Source: Healthy Mediterranean Cookbook


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Black Bean Orecchiette with Spicy Pork and Broccoli

Ingredients

1 large head broccoli
Kosher salt
8 ounces orecchiette
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon minced garlic
2 tablespoons fermented black beans
i tablespoon minced ginger
1 medium red onion, cut into 1/4-inch dice
1 cup dry white wine
1 pound ground pork
freshly ground black pepper
1 teaspoon Korean chili pepper flakes or red pepper flakes, for garnish

Method

  1. Separate the broccoli into florets. Cut off their long stems and, using a chef’s knife, square the stems so they resemble elongated blocks. Alternatively, peel the stems. Cut the stems into 1/4-inch pieces.
  2. Fill a bowl large bowl with water and add ice cubes. Bring abundant salted water to a boil in a stockpot or other tall wide pot. Add the broccoli and blanch for 30 seconds, retrieve the broccoli with a large strainer, and transfer it in the strainer to the ice water. When the broccoli is cold, lift the strainer and drain the broccoli. Transfer the broccoli to a plate.
  3. Return the water in the pot to a boil. Add more ice cubes to the bowl, if needed. Add the pasta to the pot and cook until al dente, about 10 minutes. Retrieve the pasta with the strainer and transfer the pasta to the bowl. Reserve 1/2 cup of the cooking liquid. When the pasta is cold, lift the strainer and drain the pasta.
  4. Dry the pot and heat over medium heat. Add the olive oil to the pot and swirl to coat the bottom. When the oil is hot, add the garlic, black beans, ginger and onions and sauté, stirring, until the onions are soft, about 2 minutes.
  5. Add the wine, deglaze the pan, and simmer until the liquid is reduced by half, about 2 minutes.
  6. Season with salt and pepper. Add the pork and sauté, breaking up the meat, until just cooked through, 6 to 8 minutes.
  7. Add the pasta and broccoli to the black-bean mixture and toss well. If the mixture seems dry, add the reserved cooking liquid. Season again with salt and pepper. Transfer to a large serving bowl or platter, garnish with the chili pepper flakes, drizzle with olive oil, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals


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Cheesy Bean Pie

Ingredients

1-3/4 lb haricot beans, tinned
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, finely chopped
1 celery stick, finely chopped
1 pinch brown sugar
1 dash malt vinegar
14 oz canned chopped tomatoes
dash olive oil
pinch salt
pinch pepper
1 lb filo pastry
3/4 oz butter, melted

Filling

1 lb cottage cheese
11 oz feta
3 eggs
1/2 oz dill
1 onion, chopped
pinch salt
pinch pepper

Method

  1. Make the baked beans. Place a heavy-based saucepan over a medium heat and add oil. Once hot, add the onion and cook gently for 5 minutes until soft
  2. Add the garlic and cook for a further 2 minutes.
  3. Add the carrots and celery. Cook for a further 10-15 minutes until the vegetables are tender.
  4. Add the sugar, vinegar and chopped tomatoes and stir through. Drain the beans, add to the pan and pour in 1/2 cup of water. Simmer until the sauce reduces slightly, approximately 5-10 minutes
  5. Season with a pinch of salt and pepper and remove from the heat. Allow to cool and store in an airtight container in the fridge until ready to use.
  6. To assemble the pies, brush 1 sheet of filo pastry with butter and lay another on top. Brush the second layer and place a third layer on top – you should be left with 1 triple-layered sheet.
  7. Cut the layered sheet into 4 evenly-sized rectangles and set aside.
  8. Repeat steps 6 and 7 to make 4 more rectangles – so 8 in total. Set aside while you prepare the cheese filling.
  9. Preheat the oven to 374°F.
  10. Add the cottage cheese to a large bowl and crumble in the feta. Beat the eggs and pour into the bowl, stirring to combine.
  11. Mix in the dill and chopped onion. Season with a pinch of salt and pepper and set aside.
  12. Line each individual pie dish with a prepared filo pastry rectangle – so the excess pastry hangs over the edge of the dish. Add 5 tbsp of baked beans to each dish, then spoon in the cheese mixture until almost full.
  13. Fold in the overhanging pastry edges to seal and brush the tops with a little more melted butter. Gently score the top of each pie in a criss-cross pattern, ensuring not to pierce all the way through the pastry.
  14. Bake the pies for 20-25 minutes until the tops are golden and the filling is hot. Serve immediately

Makes 8 servings.

Source: Chef Dominic Chapman


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Baked Chicken and Blackeye Beans

Ingredients

2 cups California dry blackeye beans
water
3/4 cup chopped onion
1 clove garlic, minced
2 teaspoons salt
1/2 teaspoon thyme
1 (3-pound) chicken, cut up
oil for frying
1/2 cup home-made or store-bought barbecue sauce

Method

  1. Wash beans. Soak beans overnight in 6 cups water. Or, for quick soak method, bring beans and hot water to boil, boil 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse.
  2. Add beans to pot, add 6 cups water, onion, garlic, salt and thyme and simmer until beans are nearly tender, about 25 minutes. Drain.
  3. Turn into 2-quart casserole.
  4. In large skillet, over medium heat, brown chicken pieces in oil. Place on top of beans.
  5. Combine 1/4 cup water with barbecue sauce. Pour over chicken. Cover and bake at 375° for 20 minutes.
  6. Uncover and bake an additional 25 minutes or until chicken is tender.

Makes 6 servings.

Source: Meals in Minutes


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Ham and Egg Breakfast Quesadilla

Ingredients

4 slices thick ham
8 large flour tortillas
2 cups grated Cheddar or Monterey Jack cheese
1 (14-oz) can baked beans in tomato sauce
1 tablespoon vegetable oil
4 tablespoons butter
4 large eggs

Method

  1. Preheat the oven to 120°C (250°F).
  2. To assemble the quesadillas, put a slice of ham on half of the tortillas. Sprinkle each with a quarter of the cheese and spoon over a quarter of the beans. Top each with a plain tortilla.
  3. Heat the oil in a non-stick frying pan/skillet set over medium heat. When hot, add a quesadilla, lower the heat and cook for 2-3 minutes until golden on one side and the cheese begins to melt. Carefully turn over and cook the other side for 2-3 minutes. Transfer to a heatproof plate and keep warm in the preheated oven while you cook the other quesadillas.
  4. Melt 1 tablespoon of the butter in a small non-stick frying pan/skillet. Add an egg and fry until cooked through, turning once to cook both sides if desired. Repeat to cook the remaining eggs.
  5. Cut each quesadilla into wedges and top with a fried egg. Serve immediately while still warm.

Makes 4 servings.

Source: 100 Ways with Eggs


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