Popular
Latest From the Show
A Delicious Thanksgiving Recipe for Anyone on a Diet
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Graham Elliot sautés onions and garlic in olive oil and saffron before mashing up cannellini beans for his guilt-free holiday side.
Ingredients
- 1/4 cup olive oil, plus more for drizzling
- 1 Spanish onion, diced
- 4 garlic cloves, minced
- Pinch of saffron (about 10 threads)
- 3 cups cooked cannellini beans
- 3 cups vegetable or chicken stock, preferably homemade
- Salt and freshly ground black pepper
- Leaves from 4 sprigs fresh oregano
Yield
Serves: 6
Preparation
In a saucepan or a small pot, heat the oil over medium-high heat. When hot, sauté the onion and garlic for 3-5 minutes, or until translucent.
Remove pan from the heat and add the saffron. Let it infuse the oil mixture for about 5 minutes.
Add the beans and return the pan to the heat. Add the broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the broth has reduced by half.
Off the heat, mash the beans with a wooden spoon until nearly smooth. This can be rustic and lumpy or very smooth, depending on how you like it. To make it smooth, use a food processor. Season with salt and pepper.
Served drizzled with oil and topped with the oregano.
More Info
