It’s Bean Day!

January 6th is also Bean Day!
Countless varieties and endless possibilities. 
The Menu Shoppe has it covered.  
Consider our finds:  a rustic ragout and pate. Consider our portfolio of menu covers–perfect for every need.
Our Dynasty menu covers are made from expanded vinyl wrapped around rigid board with your choice of crystal clear or non-glare, matte finish pockets stitched into inside front and back cover. Pockets open along center fold. 
Metal corners for extra polish. Logo imprint available in your choice of 9 colors + 3 metallics or blind deboss.  Our menu covers are impressive for your kitchen’s expressive efforts.
Also available in Six-Views, Eight-Views and Ten Views
White Bean Ragout with Lemon Oil and Shiitake Mushrooms
2 cups dried Great Northern beans (about 13 ounces)
8 cups water
1 onion, cut into 8 wedges
3 bay leaves
1/2 cup extra-virgin olive oil
12 1/4-inch-thick lemon slices
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped chives or green onions
3 tablespoons fresh lemon juice
2 cups chopped seeded tomatoes
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
Place beans in large pot. Add enough cold water to cover beans by 3 inches; let stand overnight. Drain. Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to boil. Reduce heat–cover and simmer until beans are tender, stirring occasionally–
about 1  hour. Return beans to same pot.  Add 8 cups water, onion and bay leaves. Bring to boil. Reserve 1 cup cooking liquid. Drain beans; transfer to baking pan. Discard onion and bay leaves.  Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Transfer 4 lemon slices to plate; cut in half and reserve (discard remaining lemon slices). **Beans, cooking liquid, lemon oil and lemons can be prepared 1 day ahead. Chill separately. Heat 4 tablespoons lemon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until brown and tender, about 5 minutes. Add beans, 1 cup reserved cooking liquid, remaining lemon oil, herbs and lemon juice to mushrooms. Simmer over medium heat 5 minutes to blend flavors. Cool completely. Stir chopped tomatoes and grated Parmesan cheese into bean mixture season to taste with salt and pepper. Spoon bean mixture onto platter. Dress with lemon slices.
Spicy Black Bean and Mint Pate
1 cup black beans
1 teaspoon chopped ginger
1 teaspoon grated fresh ginger
1 teaspoon chopped fresh chili
1 teaspoon ground cumin
1 teaspoon ground coriander
2/3 cup fresh mint, chopped, plus extra for garnishing
1 drop sesame oil
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Crusty bread for serving
In a food processor, combine all the ingredients, pulsing for only a second or two– the pâté should be coarse. Season and serve with warm crusty bread, with fresh mint on the side.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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