Haricots Blancs aux Olives - Garlicky White Beans with Black Olive Dressing - 6g Carbs 1g Fiber
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 garlic clove
1 pinch salt
2 tablespoons olive oil
1/4 cup pitted black olives -- oil-cured, coarsely chopped
1 teaspoon capers -- drained
1 pinch herbes de Provence
black pepper -- to taste
2 cups drained cooked white beans -- such as lingots, cocos, or cannellini
fresh lemon juice -- a squeeze to taste
Crush the garlic with a pinch of the salt in a mortar or food processor, then add the olive oil, olives, and caper to make a slightly lumpy sauce with uneven bits of black olive scattered throughout. Season with herbes de Provence and pepper.
Combine with the beans and add lemon juice. Serve at room temperature.
Makes 2 cups (16 two-tablespoon servings).
VARIATIONS:
Pois Chiches aux Olives (chickpeas with black olives) - Substitute chickpeas for the white beans in the above recipe and garnish with fresh rosemary.
Haricots Blancs a la Vinaigrette de Noisette (white beans with garlicky hazelnut vinaigrette) - Omit the capers and black olives from the above vinaigrette and use hazelnut oil in place of olive oil.
Cuisine:
"French"
Source:
"The Vegetarian Bistro by Marlena Spieler"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 49 Calories; 2g Fat (35.8% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 30mg Sodium
Exchanges: 1/2 Grain(Starch)
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