Tag Archives: seafood

Do You Know Your White Beans?

cod

Navy, Great Northern and cannellini beans are often confused for each other — but luckily, no matter which bean you choose, you’ll wind up with a tasty dish! These white bean varieties can be interchanged in recipes. Here’s a quick guide.

  • Great Northern beans are twice the size of navy beans and have a mild flavor and powdery texture.
  • Navy beans received their current name because they were a staple food of the U.S. Navy in the early 20th century. These mild, dense, smooth beans are popular in the United Kingdom and the United States and are used in baked bean recipes.
  • The cannellini bean is also known by the names white kidney and fazolia and is often mistaken for the Great Northern. This smooth-textured bean cooks down to a creamy consistency and nutty flavor. It’s a favorite in central and southern Italy, particularly in Tuscany. This bean is great in pasta dishes and soups.

Our recipe library has a great variety of white bean recipes for you to try. Here are just a few!

WhiteBeanBananaBreadWhite Bean Banana Nut Breadcod1Cod with Chorizo and White Bean Potato Pureewhite beans and scallopsWhite Beans and Seared ScallopsmuffinPumpkin Bean MuffinsIMG_3911Pancakes

Are They Lima Beans or Butterbeans?

Lima Beans Background -Photographed on a Canon EOS-1 Mark 3

Are they Lima beans or butterbeans? In the United States, we primarily refer to the bean as a Lima or a butterbean. But it’s always up for debate! One thing is for sure, these aren’t the frozen green lima beans that you grew up with, rather they are the dry white beans with an almost buttery flavor…hence the newer name, “butterbean.”

Lima beans have been cultivated in Peru for more than 7,000 years. With the exploration of South America the explorers took the Lima beans back to Spain and Portugal and from there to Africa, the Caribbean and North America. Depending on where in the world you are, the names of the beans can be referred to as Lima, Madagascar, gigantes or butterbeans.

No matter what you call these white beans there are as many different ways to cook them! Try one of these delicious recipes from our online recipe library. Your kids will love the Butterbeans and Cheese recipe. Do you like to go camping? Our Sausage and Bean Dutch oven recipe is perfect! The White Beans and Seared Scallop recipe uses baby Lima beans and is elegant enough to serve for guests. Having a BBQ? Ellery Lima Beans is the perfect accompaniment to grilled meat.

Butterbeans and Cheese!!Butterbeans and Cheese

Sausage&Bean Stew1Sausage and Bean Dutch Oven Stew

white beans and scallopsWhite Beans & Seared Scallops

ElleryBeansEllery Lima Beans

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Shrimp and Red Beans Creole

Shrimp red beans and rice1

Cooking with California Dry Beans is an oldie but goodie cookbook. Unfortunately, it is no longer in print, but I have made it my mission to cook and share the recipes from this unique little book. It was first published sometime in the 1990’s, and packed with “some tried-and-true,” old fashioned bean recipes as well as fresh new ideas for good bean eating. I have shared a recipe before on the Bean Sack blog from this cookbook, but you are going to see more in the future.

This recipe for Shrimp and Red Beans Creole is one my husband’s regular requests…he often has three helpings! It is also delicious as leftovers.

Shrimp red beans & Rice Shrimp and Red Beans Creole
Makes 6-8 servings

First, the Creole sauce

Ingredients:

2 large onions, chopped
2 cups celery, chopped
1 green bell pepper cut in strips
1 (or 2) cloves garlic, finely chopped
1/4-cup butter or oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 can (16 oz.) tomato sauce
1 bay leaf, broken
Hot pepper or hot pepper sauce to taste

Instructions:

Sauté onion, celery, green pepper and garlic in oil about 5 minutes. Combine flour, sugar, salt and paprika in a small bowl; sprinkle over vegetables. Add rest of ingredients and cook, stirring until slightly thickened. Cover and simmer 20 to 30 minutes. (Add a little water is it gets too thick.)

1 2/3 cups drained red kidney beans, cooked or canned (one 16 oz. can)
1 pound medium cooked shrimp (remove tails)
6-8 cups cooked rice

Instructions:

About 20 minutes before serving, drain and rinse beans. Add beans and peeled and deveined shrimp to Creole sauce. Heat slowly but thoroughly. Serve on bed of hot rice.

Enjoy!
Marilyn

 

 

 

Fish Artichoke Heart Bean and Pepper Salad from Chef George Ennis

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Grilled Branzini, Artichoke Heart, Orca Beans,
Inca Red Drop Pepper and Mixed Olive Salad
Courtesy of Chef George Ennis

Ingredients:

1 whole     Branzini (gutted and scaled)
1 cup         Orca beans (you can substitute dry Large Lima beans (butterbeans) for the Orca beans)
2 ounces   Pancetta
1/2             Yellow onion (sliced)
2 cloves    Garlic (minced)
1 pint        Chicken stock
2                Lemons (halved)
1               Artichoke (cleaned, leaves trimmed, soaked in lemon water)
1 cup       Mixed olives (of your choice, sliced into quarters)
1/4 cup    Inca red drop peppers (or whatever marinated peppers you like.)
1               Shallot (1/2 minced and 1/2 whole)
1/2           bunch Parsley
1 Tbsp.    Olive oil

Steps:
1. Soak beans overnight.
2. In a pot, add beans, chicken stock, onion and garlic.
3. Bring to a boil, then turn down to a simmer.
4. Cook beans for approximately 60-90 minutes or until done.
5. Check them at 50 minutes.
6. Simmer artichokes in water for 20-40 minutes, or until knife tender.
7. Cut artichoke in half and remove leaves and the fuzzy choke part covering the heart. Set heart aside.
8. Fire up your grill.
9. Clean and season your grill.
10.Cook pancetta until crispy and chop up fine. Reserve the pancetta fat.
11.Mix together cooked beans, olives, peppers, minced shallot,pancetta and chopped parsley.
12.Add 1 tablespoon pancetta fat, olive oil, and the juice of 1/2 lemon,to bean/olive mix, and toss. Season accordingly.
13.Stuff whole fish with remaining unsliced shallot, sliced lemon, and whole parsley stems.
14.Rub fish down with cooking oil and season.
15.Coat the artichokes and lemon with some oil before grilling.
16.Grill fish over the hot coals for about 5-7 minutes per side or untildone, making sure you get nice browned skin.
17.Grill artichokes and lemon until nicely marked.
18.Plate fish and bean salad and serve.

 

Meet our Featured Chef George Ennis!

Chef George Ennis

To Chef George Ennis, cooking is like making a movie — and beans are part of his cast. Sometimes they take center stage. Sometimes they’re in a background role. But they’re always part of the ensemble because they’re versatile and hearty.

In the grilled fish dish below, Chef George uses orca beans. (Get it?) You can substitute large lima beans (butter beans), navy beans, or cannellini beans if you can’t find orca beans.

Follow Chef George:
Facebook: George Ennis
Twitter: @wellseasoned_
Instagram: chef_gygglz
Blog: wellseasonedblog.tumblr.com
Contact him at: georgeaennis@yahoo.com

IMG_3334Grilled Branzini, Artichoke Heart, Orca Beans,

Inca Red Drop Pepper and Mixed Olive Salad

Ingredients:
1 whole           Branzini (gutted and scaled)
1 cup               Orca beans
2 ounces         Pancetta
1/2                   Yellow onion (sliced)
2 cloves          Garlic (minced)
1 pint              Chicken stock
2                      Lemons (halved)
1                      Artichoke (cleaned, leaves trimmed, soaked in lemon water)
1 cup               Mixed olives (of your choice, sliced into quarters)
1/4 cup           Inca red drop peppers (or whatever marinated peppers you like.)
1                      Shallot (1/2 minced and 1/2 whole)
1/2 bunch      Parsley
1 tablespoon Olive oil

Ingredients

Ingredients

Steps:
1. Soak beans overnight.
2. In a pot, add beans, chicken stock, onion and garlic.
3. Bring to a boil, then turn down to a simmer.
4. Cook beans for approximately 60-90 minutes or until done. Check them at 50 minutes.
5. Simmer artichokes in water for 20-40 minutes, or until knife tender. Cut artichoke in half and remove leaves and the fuzzy choke part covering the heart. Set heart aside.
6. Fire up your grill.
7. Clean and season your grill.
8. Cook pancetta until crispy and chop up fine. Reserve the pancetta fat.
9. Mix together cooked beans, olives, peppers, minced shallot,pancetta and chopped parsley.
10. Add 1 tablespoon pancetta fat, olive oil, and the juice of 1/2 lemon,to bean/olive mix, and toss. Season accordingly.
11. Stuff whole fish with remaining unsliced shallot, sliced lemon, and whole parsley stems.
12. Rub fish down with cooking oil and season.
13. Coat the artichokes and lemon with some oil before grilling.
14. Grill fish over the hot coals for about 5-7 minutes per side or until done, making sure you get nice browned skin.
15. Grill artichokes and lemon until nicely marked.
16. Plate fish and bean salad and serve.

So colorful!

So colorful!

Grilling the fish.

Grilling the fish.

Cod with Chorizo and White Bean Potato Puree

cod1

Serves 4

Ingredients

4 cod fillets, approximately 5 ounces each
1 Basque chorizo, diced (do not use the Mexican-style chorizo)
3 tablespoons olive oil
4 pearl onions, sliced

Ingredients for puree

3 cups cooked navy beans
3 small potatoes, peeled, boiled and mashed
1 tablespoon sherry vinegar
4 tablespoons butter
4 tablespoons heavy cream
2 tablespoons fresh chives, chopped
Salt and white pepper to taste

Ingredients for sauce

1 cup chicken stock
4 tablespoons sherry vinegar
8 tablespoons butter
Salt and pepper to taste

Directions for sauce

Reduce chicken stock to about 1/4 cup in a saucepan, then whisk in vinegar and butter, a few tablespoons at a time. Season and reserve sauce. (Keep warm).

Directions for puree

Puree cooked beans.
Place beans and potatoes in a mixer and mix.
Gradually stir in cream, vinegar, and butter. Fold in chives, salt, and pepper. (Keep warm)

Directions for the cod and chorizo

Cook the chorizo and pearl onions in a skillet with a little olive oil. Keep warm.
Season cod with a little salt and pepper.
Heat 3 tablespoons olive oil in a cast iron skillet.
Cook cod until done.
Place puree on serving plate and center cod fillet on puree. Spoon chorizo mixture on top of cod and spoon sauce on top of the chorizo.

Fish and Beans: A Great Combination

featured photo

Have you ever tried serving beans with fish? It’s an amazing combination, and one that a lot of people don’t usually think about.

I made cod and chorizo with white beans and potato puree recently. I was trying to think of a way to use the leftover bean and potato puree after making this recipe, so I cooked more chorizo and mixed it into the puree and it was scrumptious! Who says leftovers aren’t great?

chorizo bowl

Leftover chorizo and white bean potato puree

Cod with Chorizo and White Bean Potato Puree

Serves 4

Ingredients
4 cod fillets, approximately 5 ounces each
1 Basque chorizo, diced (do not use the Mexican-style chorizo)
3 tablespoons olive oil
4 pearl onions, sliced

Ingredients for puree
3 cups cooked navy beans
3 small potatoes, peeled, boiled and mashed
1 tablespoon sherry vinegar
4 tablespoons butter
4 tablespoons heavy cream
2 tablespoons fresh chives, chopped
Salt and white pepper to taste

Ingredients for sauce
1 cup chicken stock
4 tablespoons sherry vinegar
8 tablespoons butter
Salt and pepper to taste

Directions for sauce
Reduce chicken stock to about 1/4 cup in a saucepan, then whisk in vinegar and butter, a few tablespoons at a time. Season and reserve sauce. (Keep warm).

Directions for puree

  • Puree cooked beans.
  • Place beans and potatoes in a mixer and mix.potatobeanmash
  • Gradually stir in cream, vinegar, and butter. Fold in chives, salt, and pepper. (Keep warm)

Directions for the cod and chorizo

  • Cook the chorizo and pearl onions in a skillet with a little olive oil. Keep warm. chorizo&Onions
  • Season cod with a little salt and pepper.
  • Heat 3 tablespoons olive oil in a cast iron skillet.
  • Cook cod until done.
  • Place puree on serving plate and center cod fillet on puree. Spoon chorizo mixture on top of cod and spoon sauce on top of the chorizo.cod1
  • Enjoy!
    Marilyn

White Beans and Seared Scallops

white beans and scallops

Ingredients:
2 strips bacon, chopped into small pieces
1 shallot minced
2 cloves garlic, minced
1 can white beans, drained and rinsed
3 cups of pre-washed packaged mixed greens, (spinach, kale and
swiss chard) you can use just spinach or kale, whatever you like.
1 lb. large sea scallops
salt and black pepper
1 tbsp butter
1 tbsp olive oil
juice of 1 lemon

Directions:
1. Using a frying pan over low heat, cook the bacon until it has
begun to crisp. Add the shallot and garlic, saute until the
shallot is soft, about 2 to 3 minutes. Add the white beans and
mixed greens and saute until the beans are hot and the greens
are slightly wilted. Keep warm.

2. Heat a large cast iron pan over medium-high heat. Blot the
scallops with a paper towel and season with salt and pepper on
both sides. Add the butter and olive oil to pan, then the scallops
Sear the scallops for 2 to 3 minutes per side, until deeply
caramelized.

3. Before serving add the lemon juice to the beans. Plate the
beans and add the scallops on top.

4. Enjoy!

Shrimp and Red Beans Creole

Shrimp red beans & Rice

INGREDIENTS

FIRST, THE CREOLE SAUCE

2             large onions, chopped
2             cups chopped celery
1             cup green pepper, cut in strips
1 (or 2) cloves garlic, finely chopped
1⁄4         cup butter or oil
2            tablespoons flour
1            teaspoon sugar
1            teaspoon salt
1            teaspoon paprika
1            can (16-oz.) tomato sauce
1            bay leaf, broken
Hot pepper or hot pepper sauce

Sauté onion, celery, green pepper and garlic in oil about 5 minutes. Combine flour, sugar, salt and paprika; sprinkle over vegetables. Add rest of ingredients and cook, stirring until slightly thickened. Cover and simmer 20 to 30 minutes. (Add a little water if it gets too thick.)

NEXT, THE BEANS AND SHRIMP

2          cups cooked*, drained red kidney beans or one 16-oz. can, drained
1          pound cooked shrimp
6 to 8  cups cooked rice

About 20 minutes before serving, drain and rinse beans. Add beans and peeled and de-veined shrimp to Creole Sauce. Heat slowly but thoroughly. Serve on bed of hot rice. Makes 6 to 8 servings.

Nutritional Information per Serving:

Calories-318, (From Fat-20%), Protein-19 g, Carbohydrate-45 g, Fat-7 g, Sodium-824 mg, Potassium-692 mg, Dietary Fiber-7 g, Calcium-81 mg, Iron-5 mg, Vitamin A-1056 iu, Vitamin C-33 mg, Cholesterol-126 mg