KosherEye
<<< o >>> Your Personal Assistant Is In… <<< o >>> Kosher Food Fest in Minnesota- January 11, 2015 <<< o >>> Secret Restaurant Recipes from the World’s Top Kosher Restaurants <<< o >>> How to Avoid Browning Avocados <<< o >>> How to Avoid Browning Avocados <<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>>

Kosher Side Dishes



Bookmark and Share
White Bean Ragu PDF Print E-mail

KosherEye.com

Adapted from Jewish Slow Cooking by Laura Frankel

Ingredients:

2 cups dried cannellini beans, sorted through and soaked overnight
1 whole head of Roasted Garlic*
4 to 5 cups chicken stock
3 tablespoons Gremolata
Kosher salt and freshly ground black pepper

Directions:

Place the beans in the insert of a slow cooker.  Squeeze the garlic out of the skin and into the beans.  Stir.  Add the chicken stock.  Cover and cook on LOW for 6 hours, or until the beans are very soft.

Transfer the beans (without the liquid) to a large bowl and mash them lightly.  (I like to leave some of the beans chunky and whole.)  Stir in the gremolata and salt and pepper to taste.  Return to the slow cooker, set to LOW or WARM and cover to keep warm if serving soon.

Note:

Yield 6 Servings
Meat

*Roasted Garlic

Cut off the top of the garlic head.  Discard the head.  Place the garlic on a large piece of aluminum foil.  Drizzle with olive oil.

Fold the foil into a large package, sealing the edges well.

Bake in 375 degree oven for about 45 minutes to one hour or until soft.


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3