TUSCAN FISH WITH CANNELINI BEANS, TOMATOES, & SPINACH
A quick, healthy, and delicious way to prepare inexpensive fish fillets!
Provided by Tamara Andersen
Categories Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add onion and 1 tsp. garlic. Saute until onion is translucent. Be careful to not burn the garlic.
- Add crushed red pepper and rosemary if using. Stir.
- Add diced tomatoes and cannelini beans. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.
- In a large saute pan on medium-high heat, add remaining tablespoon olive oil and the remaining teaspoon of garlic. Give it a good stir. When garlic is sizzling, add fish fillets to the pan.
- After a couple of minutes, lift the edge of the fish. When the fish is nice and brown, and beginning to become opaque white on the top, carefully turn the fish using a spatula.
- While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Give it a good stir, and replace the lid. Turn off the heat. Allow the spinach to wilt. Check for seasoning. Stir to combine.
- Squeeze the fresh lemon juice over the cooked fish fillets.
- Divide the cannelini bean, tomato, spinach mixture among 4 plates or large shallow bowls. You need a little bit of a lip to confine the juices.
- Top each with a fish fillet, and garnish with parsley and a wedge of lemon if desired.
Nutrition Facts : Calories 488 calories, Carbohydrate 50 grams carbohydrates, Fat 11 grams fat, Protein 49 grams protein
BAKED CANNELLINI BEANS
My sister developed this baked cannellini beans recipe after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen-it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.
Nutrition Facts : Calories 228 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 444mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 6g fiber), Protein 8g protein.
BAKED AUBERGINES WITH CANNELLINI BEANS
A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Using the tip of a knife, score the cut side of the aubergines with a criss-cross pattern. Place in a snug roasting dish or tin. Rub with half the oil, season and bake for 30 mins or until tender.
- Meanwhile, heat the remaining oil in a frying pan. Add the onion and garlic, and cook for about 8 mins until soft. Add the thyme leaves, tomatoes, beans and half a can of water. Simmer down for about 8 mins until thick, then season.
- Spoon the beans under and around the aubergine halves. Scatter with Parmesan and bake for 10 mins more until golden.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
SAVOURY AUBERGINE (EGGPLANT) WITH CANNELLINI BEANS
Make and share this Savoury Aubergine (Eggplant) With Cannellini Beans recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 C or 400 degrees F.
- First place the potatoes in a roasting pan with two tablespoons olive oil, lemon zest and rosemary.
- Season, toss well and roast for 30 minutes or until cooked and golden.
- Next, brush the aubergine with some of the olive oil, then season with salt and pepper and place on a baking tray.
- Cook for 15-20 minutes until golden.
- Meanwhile, toss the tomatoes in about one tablespoon of the olive oil, season and set aside.
- Heat the cannellini beans, in a small pan with three tablespoons of the olive oil, the lemon juice and garlic.
- Season, then mash or purée in a food processor.
- Stir in the parsley.
- Serve the aubergine on a bed of the bean purée with the green beans and potatoes, topped with the tomatoes.
Nutrition Facts : Calories 559, Fat 28.3, SaturatedFat 4, Sodium 28.9, Carbohydrate 67.2, Fiber 19.8, Sugar 10.3, Protein 16.6
SPICED AUBERGINE BAKE
This is vegan comfort food at its best. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don't fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.
- Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
- Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
- Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.
Nutrition Facts : Calories 318 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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