Butter Bean Tomato Stew Food
TOMATO & GARLIC BUTTER BEAN DINNER
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
BUTTER BEAN STEW
This Butter Bean Stew makes the perfect vegetarian dinner. It comprises leeks, mushrooms and butter beans in a creamy, white wine sauce.
Provided by Michelle Minnaar
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large frying pan.
- Gently fry the leeks until softened, which would take about 5 minutes.
- Add the garlic and fry for 1 minute.
- Add the mushrooms, turn up the heat and fry for 5 minutes, or until browned.
- Tip in the beans and give it a stir, ensuring the heat is now set to its highest setting.
- Pour in the wine and let it bubble for 2 minutes.
- Lower the heat until it reaches a slow simmering point.
- Pour in the stock, and let everything in the stew simmer for 5 minutes.
- Stir in the cream, simmer for another 1 minute, then remove from heat and sprinkle with lemon juice.
- Serve with rice and sprinkle with parsley. Enjoy!
Nutrition Facts : Calories 365 calories, Sugar 6.9 g, Sodium 613.8 mg, Fat 13.8 g, SaturatedFat 6.3 g, TransFat 0.2 g, Carbohydrate 40.9 g, Fiber 9 g, Protein 12 g, Cholesterol 25.6 mg
TOMATO AND BUTTER BEAN STEW
Great served with brown rice or garlic bread. Search triple tested recipes from the Good Housekeeping Cookery Team.
Categories comfort food leeks butter beans Simple suppers vegetarian stew cherry tomatoes midweek meal
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C (160°C fan) mark 4. Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
- Add the tomatoes, beans and stock and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
- Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges. Serve with: brown rice. The grains aren't polished, as in white rice, so they are still covered in a layer of bran that gives them a lovely nutty flavour. Like this? You'll love... Slow cooker chilli con carne Best slow cooker recipes
TOMATO AND BUTTER BEAN STEW
A warming veggie one-pot that is great served with brown rice or garlic bread. If you like you can replace the butter beans with the same quantity of chickpeas/garbanzo beans, then complete the recipe.
Provided by English_Rose
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
- Add the tomatoes, beans and broth and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
- Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges.
Nutrition Facts : Calories 277.6, Fat 7.9, SaturatedFat 1.2, Sodium 520.6, Carbohydrate 43.9, Fiber 10.8, Sugar 8.2, Protein 10.9
BUTTER BEAN & TOMATO STEW
Packed full of iron, this stew makes a great side dish or a super healthy supper when partnered with a jacket potato
Provided by John Torode
Categories Buffet, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.
Nutrition Facts : Calories 155 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.98 milligram of sodium
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
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