White Bean Piccata

From: craftymama

On Sep 15, 2008

This is very yummy! I made as suggested except I added some red peppers in with the onions just to add a splash of color and a couple of handfuls of spinach per little_wings suggestion. Very good I will be making this one again.

From: little_wing

On Sep 13, 2008

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!

From: Nose

On Nov 13, 2004

This tastes a lot better than it sounds or looks! It is all beige, except for the capers (which I love even though I'm not usually a big fan of anything brined or pickled). You've got beige beans in a gooey sauce over beige pasta. It doesn't taste beige, though; it tastes sunny from the lemons and capers, but has a starchy, warming, comforting texture. I was wondering how this would work, because I do make snapper or chicken piccata fairly often, which involve fillets of things, rather than the small individual beans. This does indeed have a different texture despite the similar ingredients; with a filet of something you flour and brown it and the flour mostly sticks to it. It would be hard to get flour to stick to beans, so this (as I cooked it) had a thicker sauce and a slightly different taste because the flour was not browned. Overall, this had a nice comforting flavor and makes a healthy alternative to most starchy casseroles.

From: ratherbeswimmin'

On Jan 5, 2005

Very, very delicious, Angie. I doubled the garlic because I never cook anything with less than 2 cloves of garlic. That is the only minor addition I made. I loved the lemony flavor and it wasn't too strong for me. But I would recommend adding it to taste because some people are very sensitive to lemon flavor. Satisfied my starch/comfort food craving and was healthy too. Thanks for sharing this--will return to it again.