White Bean Salad in Patty Pan cups
Try this quick and easy recipe from Fresh with Anna Olson.
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Moderate
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Sauteing
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10 minutes
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7 minutes
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2 servings
Ingredients
- 24 mini Patty Pan Squash
- White Bean Salad:
- 2 tablespoons Olive Oil
- 1 cup sliced Leeks (white and light green parts only), washed
- 1 14-oz tin, Navy Beans, rinsed
- 1 clove Garlic, minced
- 2 teaspoons chopped fresh Thyme
- ⅓ cup Dry White Wine
- 2 tablespoons Brunoise (very finely diced) Red Bell Pepper
- Salt and Pepper
Method
- To prepare patty pan squash, scoop out tops with a melon baller and blanch in salted boiling water until just tender, about 2 minutes. Shock in ice water to halt cooking and drain. Chill until ready to fill
- For white bean salad, heat a large sauté pan over medium heat and add oil
- Add leeks and sauté until tender, about 5 minutes. Add beans, garlic and thyme and sauté for 1 minute more. Add white wine and simmer until almost all liquid has reduced
- Stir in red pepper and season to taste (Salad can be served warm or chilled for filling)
- To fill, spoon a little bean filling into patty pan squash and chill until ready to serve
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