Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Seared Tuna with White Beans

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Seared Tuna with White Beans Empty Seared Tuna with White Beans

    Post by Lobo Sun 17 Jan 2016, 9:15 pm

    Seared Tuna with White Beans Img25l
    Seared Tuna with White Beans
    Seared Tuna with White Beans Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 240 minutes
    Servings: 4
    A slow cooker is ideal for cooking beans, which require many hours of gentle simmering. This recipe yields enough for this meal as well as for two “bonus” recipes.

    Let the remaining beans cool to room temperature. Store in airtight containers or heavy-duty sealable plastic bags in the refrigerator for up to 3 days or in the freezer for up to 1 month.






    • 64

    Ingredients:

    For the white beans:


    • 2 lb. dried small white beans, such as cannellini or navy, picked over and rinsed
    • 2 Tbs. olive oil
    • 1 yellow onion, chopped
    • 4 garlic cloves
    • 1 1/2 Tbs. salt, plus more, to taste
    • Freshly ground pepper, to taste
       
    • 4 tuna steaks, each about 4 oz. and 3/4 inch thick
    • Salt and freshly ground pepper, to taste
    • 3 Tbs. olive oil
    • 2 Tbs. minced fresh flat-leaf parsley

    Related Recipes


    Directions:

    Parboil the beans
    Put the beans in a large pot and add cold water to cover. Bring to a boil over high heat, about 15 minutes. Drain the beans and transfer them to a slow cooker.

    Cook the beans
    Meanwhile, in a fry pan over medium-high heat, warm the 2 Tbs. oil. Add the onion and garlic and sauté until the onion is translucent, about 4 minutes. Add the onion mixture and the 1 1/2 Tbs. salt to the slow cooker and stir to combine with the beans. Add cold water to cover the beans by about 2 inches. Cover and cook according to the manufacturer’s instructions until the beans are tender, about 4 hours on high or 8 hours on low. Adjust the seasonings with salt and pepper.

    Sear the tuna
    Season the tuna steaks on both sides with salt and pepper. In a fry pan over medium-high heat, warm the 3 Tbs. olive oil. Add the tuna steaks and sear until crisp and browned on the outside, about 2 minutes per side for rare. Transfer 2 cups of the beans to a large bowl and toss with the parsley. Store the rest of the beans for later use (see note above).

    Divide the beans among 4 plates, top each with a tuna steak and serve immediately. Serves 4; makes about 10 cups beans total.

    Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).
    • Back to top
      Current date/time is Tue 19 Nov 2024, 5:16 pm