Bean And Tomato Stew With Sage Food

TUSCAN WHITE BEANS WITH SAGE

Tuscan White Beans With Sage image

A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.

Provided by Lizzymommy

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced or 2 tablespoons minced garlic
1 cup carrot, chopped
2 tablespoons fresh sage, minced
28 ounces petite diced tomatoes (undrained)
2 (15 7/8 ounce) cans white beans (cannellini or great northern)
1 1/2 tablespoons fresh lemon juice

Steps:

Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
Add the can of tomatoes, heat through.
Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
Just before serving, stir in the lemon juice.
This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5

WW CHICKEN AND WHITE BEAN STEW WITH LEMON AND SAGE

Ww Chicken and White Bean Stew With Lemon and Sage image

Putting here for safe keeping. Serve with a salad or with steamed spinach. Enjoy! Serving: 1 chicken thigh with about 1 cup of bean mixture (6 points per serving) For some reason the amount stock will not save it is 3/4 c but I use more.

Provided by Luvs 2 Cook

Categories Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 (5 ounce) skinless bone-in chicken thighs
1 (15 ounce) can cannellini or 1 (15 ounce) can navy beans, drained and rinsed
11 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
chicken stock, reduced sodium
1 tablespoon minced fresh sage or 1 teaspoon dried sage
2 teaspoons grated lemon zest

Steps:

Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
Stir in lemon zest.

Nutrition Facts : Calories 491.2, Fat 24.7, SaturatedFat 6.6, Cholesterol 120, Sodium 6807.4, Carbohydrate 33.3, Fiber 7.5, Sugar 4.7, Protein 34.3

BEEF AND BEAN STEW

Beef and Bean Stew image

A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 ounces) tomato paste
3/4 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

Nutrition Facts :

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