White Bean Salad in Patty Pan cups
White Bean Salad in Patty Pan cups
Try this quick and easy recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 7 minutes
  • Yield 2 servings
  • 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
  1. 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
  2. For white bean salad, heat a large sauté pan over medium heat and add oil
  3. 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
  4. Stir in red pepper and season to taste (Salad can be served warm or chilled for filling)
  5. To fill, spoon a little bean filling into patty pan squash and chill until ready to serve

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