White Bean Piccata
photo by Bobtail
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 4 tablespoons flour
- 1 1⁄4 cups hot vegetable broth
- 1⁄4 cup water
- 5 tablespoons lemon juice
- 3⁄4 teaspoon salt
- 2 teaspoons capers, with brine
- 1 (14 1/2 ounce) can navy beans or (14 1/2 ounce) can cannellini beans
directions
- Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
- Slowly stir in flour and cook and stir until combined and"rawness" is gone.
- Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
- Add lemon juice, salt, beans and capers (if using).
- Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
- Serve with hot spaghetti noodles.
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Reviews
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Enjoyed this tasty dish. It actually took much less time to make than the recipe suggests. Minced the onions and garlic. Then started the oil heating while I got the broth going. By that time the oil was hot enough to add the onions and garlic. Gave that a good stir and while it was doing it's thing, I got the rest of the ingredients ready. Then it was time to add the flour and follow the rest of the steps. I wanted to add some color and also didn't want to have to fix a salad or other side, so after the sauce thickened, I add two big handfuls of freash spinach, covered the pan and let that sit for about 5-6 minutes until the spinach wilted. I'd thought about serving with rice because beans and rice is a combo I'm more familiar with, but I'm glad I stuck with noodles because the sauce really clung to the pasta well. Two things I would do different next time is use more beans and less lemon juice. We did use capers and that might be why the tartness was a bit too strong for us. Thanks for sharing!
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This is a wonderful recipe, which I prepared as directed by the instructions, just adding a bit of spinach at the end and not using the capers. I did prepare this ahead of time, fully intending to serve over spaghetti for dinner. However, upon tasting it , I said to heck with the spaghetti and just heated it and ate it as a soup. I just love the fresh clean flavor that the lemon juice gave the beans. Who needs veal or chicken? The beans hit the spot. However, the next time I would like to try it with the capers and serve over spaghetti, to be true to the recipe. Yummy! Thanks EGA!
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My first piccata! I love lemon and am always looking for a new way to use beans so this was perfect! I cooked 1 c. of dry navy beans, which probably made too many beans, but I used them all anyway. Also doubled the garlic and omitted the capers (never had them but you all convinced me they must be really gross!) I didn't serve it over noodles either-it was plenty starchy on it's own (for me) and I liked the flavor so much I didn't want anything to detract from it! Thanks~
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Just made this for the 2nd time and really like it but with some minor changes. My first time making it, I only added 4 Tbls. lemon juice (after tasting it, I thought 5 Tbls would be too sour for me) and one can of beans. The second time, I also sauteed 1/2 cup celery with the onions, used Better Than Boullion with water for the veg broth, and a can of great northern beans as well as a can of pinto beans. Served on whole wheat rotini. Update 8/26/12 Wanted to add that, yes, I did use the capers, which I love. I guess I don't understand the aversion to them. They're nothing but pickled flower buds from a caper bush.
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois