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Ingredientes
- Â Â Butter for pan
- 1/4 c. Fresh bread crumbs lightly toasted
- 2 c. Cooked pinto beans
- 3 Tbsp. Virgin extra virgin olive oil
- 3 Tbsp. Unsalted butter
- 1 x Garlic clove thinly sliced
- 1 med Red onion finely minced
- 1 Tbsp. Freshly-minced rosemary leaves
- 3 Tbsp. All-purpose flour
- 1 c. Whole lowfat milk
- 2 x Large eggs separated
- 1/2 c. Freshly-grated parmigiano-reggiano
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Finely-minced Italian parsley
- 2 Tbsp. Capers
- 1/2 c. Fresh mint leaves - (packed)
- 2 Tbsp. Pine nuts
- 1/4 c. Extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle with bread crumbs.
- Puree beans in food processor with 1/4 c. water till smooth. Set aside.
- Heat butter and oil in medium skillet till melted, add in garlic, red onion, and rosemary and saute/fry till softened and translucent/soft (6 to 8 min). Sprinkle flour over, stirring constantly. Add in lowfat milk and cook till thick as pudding (about 5 min) and remove from heat. Add in beans and mix thoroughly. Add in egg yolks and parmigiano and season with salt and pepper. Beat egg whites to stiff peaks, mix in bean and cheese mix.
- Whisk together all the green sauce ingredients and serve with the beans.
- This recipe yields 4 antipasto servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 748 | |
| Calories from Fat 557 | 74% |
| Total Fat 63.34g | 79% |
| Saturated Fat 25.63g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 759mg | 32% |
| Potassium 543mg | 16% |
| Total Carbs 34.42g | 9% |
| Dietary Fiber 7.0g | 23% |
| Sugars 5.84g | 4% |
| Protein 13.83g | 22% |
