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This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.
40 people made this
- 4 medium heads garlic
- 4 tablespoons olive oil, divided
- 1 teaspoon dried rosemary
- salt and freshly ground black pepper to taste
- 1 large onion, peeled and chopped
- 1 (400g) tin haricot beans, rinsed and drained
- 1 dessertspoon ground cumin
- 5 tablespoons soured cream
MethodPrep:45min ›Cook:45min ›Ready in:1hr30min
- Preheat oven to 190 C / Gas mark 5.
- Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminium foil with 2 tablespoons olive oil, rosemary, salt and pepper.
- Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
- In a medium saucepan over medium heat, cook and stir onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
- Remove garlic cloves from their skin, and place in a blender or food processor with the onion, haricot beans, cumin and soured cream. Season with salt and pepper to taste. Blend to desired consistency. Serve at room temperature.
Reviews & ratingsAverage global rating:(33)
Reviews in English (31)
The garlic flavour was too strong, and I usually love a lot of garlic.-07 Aug 2008
This was pretty good. But I made this to go with carrots - not so good! I think it would taste great on wraps though.-07 Aug 2008
Altered ingredient amounts.I used only half the garlic - it was more than plenty. My garlic LOVING husband said it was a bit too much.-07 Aug 2008
Roasted Chicken With White Beans and 20 Cloves of Garlic14 Apr, 2020 Roasted Chicken With White Beans and 20 Cloves of Garlic Joanne Rappos mains A delicious one pan Spring dish baked with lemon slices and finished with fresh herbs roasted chicken, white beans, Spring dishes, Chicken with 40 cloves of garlic chicken, beans, garlic, one pot meals
This is a fresh and Springy take on a classic French dish &ldquoChicken with 40 cloves of garlic&rdquo. I made it with creamy white beans that roast along with the chicken, lemon slices, and unpeeled garlic that roasts up into garlic butter that goes perfectly on crusty bread that you can dip into the pan juices of this fab dish. I finish it off by tossing the beans with fresh herbs and serve it with an extra squeeze of lemon juice. The perfect meal if you ask me.
I have always wanted to make this French classic dish but was always skeptical of the recipe and cooking 40 unpeeled cloves with chicken. I even tried one version from a reputable food magazine that sounded like a great idea being made in the slow cooker. I thought that would mellow the garlic a bit. It was good but not great and I even added bacon to the mix to add more flavour to the brothy beans and fresh herbs and the chicken was even broiled after to give it a nice crispy exterior but the flavours were just not right - bland and just not the way I pictured this French dish. Until I found Nigella’s recipe. That is when it all made sense.
She says it perfectly: “Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savoury bonbons in their sticky wrappers, rather than breathing out acrid heat”. She is 100 perfectly right about that. That was the case in the other recipe which called for chopping the garlic - I even halved the garlic amount and only did 20 cloves but it didn’t help. So I listened to Nigella and used the whole heads instead. I just sliced them in half for visual appeal and for ease of scooping out that caramelly garlic goodness out of them and not having to fish out every clove from the pan.
It’s a marvelous dish and I decided to add a little Greek flare to it and use some oregano instead of thyme and load it up with lemon slices and zest along with adding some fresh dill and parsley to the dish. To me this screams Spring and it’s a dish that my family loves and devours every time I make it. We are definitely bean people though. I have made this with butter beans and love it just as much. Gigantes would work too but I had loads of white beans on hand and used them when I made it this time around.
It’s a simple throw everything into a pan and let it roast in the oven until done kind of meal - set it and forget it as I say just like my Chicken Marbella dish which is so beloved by all of you. Those are my kind of dishes. Very little prep with maximum reward and flavour. Enjoy!!
What a great way to prepare green beans! Delish!
Delicious! Easy and quick for weeknight meal, while impressive enough for a weekend dinner party. Tripled the recipe and not one bean left!
I made these for company - VERY good, loved the pepitas. I bought haricots verts.
Nice flavor from the papitas and herbs.
This was so simple and so very delicious! I used pepitas from Trader Joe's and also frozen haricots vert from TJ's, as well. It was so good that I'm going to put it on this Thanksgiving's menu. Delicious and lo cal--what's not to like.
I made these to accompany the chiptole glazed roasted salmon with hominy puree and it was a terrific combo. I will be making these again!
I've now made this recipe twice and brought it as a side for holiday family dinner. Quite easy to make beforehand and reheat. I really liked the combination of rosemary and garlic with the beans. As for finding shelled pepitas: Do NOT attempt to shell them yourself you'll be doing it forever! I live near many latino groceries and could not find them shelled. However, they are available in the baking aisle at Whole Foods, labeled pumpkin seeds, with other nuts and things.
Great taste and very easy..everyone at our dinner party loved them.
LOL! Jon you cracked me up. Go to a Mexican grocery store and get shelled pepitas. They maybe in the snack food isle. Still laughing.
you have to shell the seeds.
I have been cooking internet recipes for several years now and once in awhile you run across a recipe that makes you seriously wonder how the heck it could POSSIBLY have gotten such good reviews. First of all, anyone who has eaten pumpkin seeds know that they are VERY difficult to chew and sort of break up into an unpleasant fiber in your mouth. Well surprise surprise that exactly what happened here. Each bit sort of crunches in an unpleasant way and then down the green beans go but there you are left chewing pumpkin seed fiber. I'm telling you I made it EXACTLY as it says and no one in my family liked it. I can usually tell when a dish is bad because I prepared it wrong, as opposed to just being a 𧮭' recipe and I'm telling you it was cooked perfectly. Course that's just my opinion (and the opinion of my wife and step daughter). If you're not a big fan of flavor and like chewing until your jaw hurts this may be right up your alley. Stay away from this one.
easy and delicious and a pretty color!- a nice change from the usual almonds
These were so delicious and easy. A nice change from "normal" green beans but still quick to prepare. We served them with the pork tenderloins with prune and adobo chile sauce from the Sept 2009 issue. Delicious!
even better with some leeks added in.
Big hit at Christmas! Will make again. Substituted almonds for pepitas as none could be found in the UP.
Wow! Even my four-year old loved this recipe and ate all her green beans. then asked for more! Everyone raved about this one. Perfect as is.
I'm not much of a cook, but this recipe turned out great even for me. It's a definite keeper. Easy to make and very yummy. I intend to make it again soon.
I usually eat green beans more out of a sense of duty than because I especially like them, but these were exceptional. The crunch added by the pepitas, and the rosemary/garlic combo can't be beat. My new favorite green bean preparation.
My daughter and I love to make this recipe for company because it is so impressive, yet so easy. We make it even easier by using the tiny frozen haricot vert found in better grocery stores. No need to pre-cook the beans simply add them to the hot oil and rosemary and cook until heated and a bit "roasted." Toss with the pepitas, and serve! Never any left!
- 1 (12 ounce) package bacon, strips cut in half
- 1 (16 ounce) package frozen cut green beans
- 2 tablespoons brown sugar
- salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.
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Blanched French green beans in an ice bath.
Minced garlic and ginger. I like lots of it.
The French green beans are cooked until tender-crisp and then placed in an ice bath (a large bowl full of cold water and ice).
This process is called shocking, which rapidly cools down the vegetable and stops the cooking process. It also helps the green beans retain their texture and lovely deep green colour as well.
As the green beans sit in the ice bath, heat up a large skillet (I used a deep sided cast-iron skillet) and then add the garlic and ginger.
Sauté them in the hot oil for one to two minutes, allowing it to get aromatic and slightly browned before adding the drained green beans to the skillet.
Then add in the soy sauce, sliced almonds, salt and pepper into the skillet and toss to combine, until the green beans are heated through.
These few ingredients heighten this simple dish by adding aromatic notes of spicy, pungent, and salty flavours to the natural vegetal sweetness of the green beans. The sliced almonds give this side dish a mild nutty flavour and additional crunch.
White Beans Want to Get Crispy, Too
My obsession with crispy white beans started by accident. Ten years ago, I lived with my sister, Marta, just after she graduated from college, and we roasted a lot of chickens together. One night, when we couldn't find anything else in the kitchen worth roasting, we dumped a can of white beans (drained and rinsed, of course) under the roasting rack before popping the chicken in the oven.
The chicken fat showered down all over those beans, giving them life. But because there were not enough beans to fill our big roasting pan, they weren't totally submerged in chicken juices or fat. So they got crispy. Marta and I hardly noticed the chicken that night: those golden-brown and crispy on the outside, but creamy and schmaltzy on the inside beans captured our full attention, and our hearts. We roasted many cans of white beans for the rest of those two years we lived together.
Then, with a new roommate I kind of forgot about them.
Four (or was it five?) years ago I started sharing all my personal space in the Test Kitchen with Kat. Cooking together every day at work isn't that different from being roommates. And one thing I've always believed roommates should do is make sure that the other person remembers to eat. It sounds crazy, but sometimes, when I'm cooking all day on deadline, I really do forget to eat. Whenever I feel energy levels and moods plummeting, it's time for a protein snack. It's good to share space with someone who can tell when I need it.
So the beans began again: If there was nothing ready to eat at lunchtime, and one of us knew the other needed some protein, weɽ grab a can of beans off the shelf. We started making trays of crispy white beans for each other, and I had another three years of crispy edges and creamy centers in my life. We piled them onto bowls of dressed greens if we had the time and greens available. We ate them over bowls of yogurt or ricotta, or with an egg for double-protein snacking. Or we just went bean by bean with our hands. Kat doesn't share my kitchen space everyday anymore, but this time I'm not going to forget to keep making crispy white beans.
And you should make crispy white beans, too! I'm sure you've made crispy chickpeas before, right? We're big fans of them here at Epi. And I do love a good crispy chickpea, but I really love a crispy white bean. Since they're not quite as sturdy as chickpeas, the skins of white beans have a way of popping open and curling back in places as they roast.
It gives them a kind of popcorn vibe that I find especially satisfying.
So how do you do make them? I promise you, it's so simple that you don't need a recipe.
Cannellini, Great Northern, Butter, Lima, or any canned white bean you have sitting in your pantry will work. Iɽ estimate one can for one or two people, and two cans for three or four. (Or two cans for two people if it's been too many hours since you remembered to eat.)
First, rinse your beans in a strainer. Tip them onto a clean dish towel and bring the edges up over the top to pat them dry. Really dry. (Let them air dry a bit if you have time and it isn't a hangry meltdown emergency.) Then pick them up in the towel and tip the beans onto an unlined, rimmed baking sheet. Crank your oven to 425°F and let it really get there.
Toss your beans in some olive oil, salt, and pepper. Add a couple of crushed garlic cloves if you want, or some crushed red pepper flakes, or a few sprigs of fresh rosemary, oregano, or thyme, or some lemon zest, or all of the above.
Then pop the pan in the oven and roast, stirring once halfway through, until the beans are golden-brown and crisp, about half an hour. And that's it.
Now, scatter your crispy white beans over roasted vegetables or a salad, eat them with a roast chicken, or however your heart desires. But don't leave them out on the counter in a high-traffic area—each person who walks by will grab a bean or two, and then keep coming back for more—and that's how I almost didn't have enough crispy white beans left to put in front of the camera for the photo you see above.
Gigantes Plaki – Tender Greek Roasted Beans in Tomato Sauce
This is a dish that really exemplifies the wisdom of Greek-Mediterranean cuisine. Beans were one of the main ingredients in the traditional Mediterranean diet, particularly for Greeks who due to the long periods of religious fasting (over 200 days a year) that prohibited most animal products, beans were the main source of protein. As a result, Greek cuisine has several bean dishes as main courses. One of them is known as Gigantes Plaki. Gigantes are a type of large white bean, the word gigantas in Greek means giant. Gigantes from several areas of Greece have a Protected Geographical Indication status due to the unique environment that these beans are grown in. If you can find these beans it is worth a try otherwise butter beans wil work.
This recipe combines beans which are of course a great source of protein, antioxidants and fiber, while the addition of tomato not only makes them tastier but the vitamin C in the tomato helps increase the absorption of iron from the beans. Plaki refers to the method of cooking which means basically baking in the oven with a sauce made with tomato, onion, garlic and parsley.
The recipe is easy and even though the cooking time is somewhat long, active prep time is very short. You basically soak the beans in water overnight, boil them, prepare an easy sauce, mix everything together and bake.
This is a delicious dish that is more recently served as an appetizer to accompany an ouzo or other drinks, but it is a complete meal and it is vegan. If you eat dairy it goes wonderfully with feta and the always present, slice of bread.
Tender Bean Salad with Proscuitto, Roasted Tomatoes, and Parmesan
Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add haricots verts and cook until tender-crisp. Drain and immediately transfer to ice-water bath until cool. Drain and place in a refrigerator until chilled.
Place 4 slices proscuitto on a parchment-lined baking sheet bake until just crisp, 10 to 15 minutes. Set aside.
In the bowl of a food processor or in a mortar and pestle mash together roasted garlic and mustard. Transfer to a small bowl and whisk in sherry and red-wine vinegars until smooth. Slowly whisk in olive oil season with salt and pepper and set vinaigrette aside.
In a medium bowl, toss together frisee, parsley, basil, and haricot verts. Drizzle with enough vinaigrette to coat.
Lay 8 of the remaining slices of proscuitto on a flat surface. Cut remaining 4 slices in half lengthwise, and slightly overlap each slice over the 8 whole slices to increase their width. Divide the salad into 8 equal portions and place each portion in the center of one end of each piece of proscuitto, allowing at least 1 inch of the salad mixture to protrude from each of the short ends. Gently and tightly roll the proscuitto so that it fully encloses the salad.
Slice each proscuitto roll into thirds and serve with crisped proscuitto, roasted tomatoes, and Parmesan.
Beef tenderloin dinner
© Andrew Scrivani for The New York Times
I want to tell you about our Christmas Day dinner. It was so good and some of you may want to replicate parts or all of it for your New Years Day dinner. I adapted Melissa Clark’s recent recipe in The New York Times and it was delicious. Everyone raved about the meat!!
And here’s a funny story about buying the meat. I had heard a radio ad for Stew Leonard’s whole beef fillets. He was advertising them for $7.98 a pound! I thought, wow, that’s worth a drive to Yonkers. So my husband gets up at 7 am on Saturday to get this. He tried to do it on Friday morning but found our car dead in the garage. We drive a Prius and the engine is so quiet, the garage guys often forget to turn it off. This has happened twice before so we made a sign to tell them to remember to turn it off. But, the last time we drove the car, we forgot to leave the sign in the front seat!
So off he goes on Saturday morning. I tell him to ask the butcher for enough beef for 7 people plus a few leftovers. Well he comes back with this gigantic piece of meat – 6.6 pounds!! Like enough for 13 – 14 people. But then, look at the majority of people who shop at Stew’s – they’re fat! Our country is getting so obese it’s ridiculous. And he paid $11.98 a pound. The $7.98 per pound price was untrimmed with a 30 – 40% loss factor. Talk about a scam to get you in there.
But, this meat was good, so there’s a little redemption.
Pate de campagne
Truffle duck mousse pate
Cornichons, picholine olives, lightly salted cashews
Artichoke dip – my recipe in an earlier blog post
Assorted brown rice chips, whole wheat pita and sliced French baguette
Pancetta and asparagus soup with black pepper – from Judy Rodgers and the Zuni Café cookbook, served with homemade Polish bread
Beef tenderloin with horseradish sauce– adapted from Melissa Clark and The New York Times
Mashed potatoes with cauliflower and roasted garlic – Lee Bailey – Long Weekends cookbook
Haricot Vert with walnut oil, sea salt and toasted walnuts
Oven roasted plum tomato halves with oregano (they were so good the night before and made the plate look Christmas-y next to the Haricot Vert)
Christmas cookies, of course
Here is the tenderloin recipe that I have altered for our taste.
GARLICKY BEEF TENDERLOIN WITH HORSERADISH SAUCE – adapted from Melissa Clark and The New York Times
– serves 12 – 14
1 (6.6 lbs.) beef tenderloin, trimmed and tied
1 1/2 tbs. kosher salt, more to taste
1 1/2 tsp. black pepper, more to taste
1 heaping tbs. chopped fresh rosemary
6 garlic cloves, minced
2 tbs. extra virgin olive oil
1.5 cups crème fraîche
1/4 cup white horseradish
Several dashes of Tabasco
Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate overnight. Let it come to room temperature for 2 hours before roasting.
Heat oven to 450 degrees. Wipe off as much garlic and seasonings as possible with a paper towel. It tends to burn and the flavors have penetrated the meat overnight.
In a large roasting pan over two burners and high heat, heat the oil. Add the meat and thoroughly brown all over, 4 minutes per side. Brown all 4 sides.
Place the roasting pan on the middle rack of the oven and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
In a small bowl, whisk the crème fraîche and horseradish plus a few dashes of Tabasco. Serve alongside the tenderloin.