BEAN AND TOMATO STEW WITH SAGE
White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying.
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
- Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 20.6 g, Fat 10.6 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 393.9 mg, Sugar 2.7 g
STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
- Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
- Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.
CHICKEN STEW WITH TOMATOES AND WHITE BEANS
This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appetit published this in 1999.
Provided by Bev I Am
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chopped bacon in heavy large pot over medium-high heat until crisp.
- Using slotted spoon, transfer bacon to paper towel.
- Sprinkle chicken thighs with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Add to drippings in pot and sauté until brown, about 3 minutes per side.
- Using slotted spoon, transfer chicken to large bowl.
- Pour off all but 2 tablespoons drippings from pot.
- Add chopped onion and minced garlic to pot; sauté 4 minutes.
- Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
- Bring to boil, scraping up browned bits.
- Return chicken and any accumulated juices to pot.
- Cover and simmer until chicken is cooked through, about 20 minutes.
- Add cannellini; simmer 10 minutes longer.
- Season to taste with salt and pepper.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 833.6, Fat 33.6, SaturatedFat 10.1, Cholesterol 133.8, Sodium 833.7, Carbohydrate 75.4, Fiber 16.8, Sugar 12.7, Protein 52.6
TOMATO STEWED ZUCCHINI WITH WHITE BEANS
Stewed zucchini in fresh tomato sauce with white beans and kale. A summery zucchini stew that's ready in under fifteen minutes, vegan and gluten-free.
Provided by Sher
Categories mains
Time 15m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a sauté pan over low-medium heat.
- Turn the heat up to medium and add in the zucchini, salt and pepper and sauté for 2 minutes.
- Then add in the tomato sauce and white beans and simmer uncovered while stirring occasionally for 5 minutes.
- Stir in the kale and simmer uncovered while stirring occasionally for 5 minutes more.
- Remove the pan from the heat and add in the basil, stir and serve.
VEAL CHOPS WITH STEWED TOMATOES AND WHITE BEANS
Steps:
- For a comforting and easy to make main course try Chuck Hughes' seared veal chops served with cherry tomatoes and white beans
- Preheat the oven to 350 degrees F.
- For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
- For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
- In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
- For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.
GRILLED GROUPER AND STEWED WHITE BEANS WITH ARUGULA AND TOMATOES
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- For the beans with arugula and tomatoes: Slice the bacon strips into 4 even pieces and cook in a large stock pot over medium-high heat until brown and starting to get crispy. Add the onion and stir, making sure to scrape the bottom of pot. Cook until the onion is soft, about 5 minutes. Add the beans, chicken stock, 8 cups of water, salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer. Stir the beans frequently and check the water level: If they start looking dry add a little more water. When the beans no longer float, after about an hour, reduce the heat to low. Continue cooking until the beans are soft, 25 to 30 minutes more.
- For the grilled fish: Heat a grill or heavy grill pan over medium-high heat. If using a grill, coat the fish with the oil, season with salt and pepper and add to the grill using tongs to adjust the fish and prevent sticking. If using a grill pan, season the fish with salt and pepper and add the oil to the grill pan (if the oil begins to smoke, reduce the heat slightly). Cook the fish until white on all sides and edges and firm to the touch, 3 to 4 minutes per side.
- Just before serving, add the tomatoes and arugula to the beans and stir in to heat the tomatoes and wilt the arugula, just a few minutes. Serve with the fish.
STEWED WHITE BEANS WITH TOMATOES
Provided by Moira Hodgson
Categories one pot, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the beans overnight in cold water to cover. Rinse them and put them in a heavy casserole with the tomatoes and their juice, and enough water to cover. Add the onion and garlic and simmer gently for about an hour, uncovered, or until tender. Add salt and pepper to taste after the beans have cooked for 30 minutes.
- Stir in the parsley and the olive oil. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 19 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 531 milligrams, Sugar 6 grams
STEWED WHITE BEANS
Provided by Moira Hodgson
Categories dinner, main course, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Rinse the beans with cold water and pick over carefully. Put them in a heavy casserole with the pig's feet and tomatoes. Add water to cover. Season with salt and pepper, cover and simmer for about 1 1/2 hours, or until cooked, adding more water if necessary. Set aside until half an hour before serving.
- Preheat oven to 425 degrees. Stir in to the beans the parsley, garlic, 4 tablespoons butter, more salt and pepper if necessary. Sprinkle with bread crumbs, dot with remaining butter and bake, uncovered, until sizzling.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN STEW WITH TOMATOES AND WHITE BEANS
Provided by Joy Smith
Categories Soup/Stew Bean Chicken Poultry Tomato Stew Kid-Friendly Back to School Winter Bon Appétit Connecticut Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES RECIPE
White bean stew is a healthy, high-protein dish with nutritious swiss chard and tomatoes. It's tasty, rich, and can be made in less than an hour.
Provided by Danielle Castillo
Categories Stew
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil
- Add the chard and simmer over moderate heat until tender, 8 minutes
- Drain the greens and gently press out excess water
- In the saucepan, heat the oil
- Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute
- Add the tomatoes and bring to a boil
- Add the beans and simmer over moderately high heat for 3 minutes
- Add the chard and simmer over moderate heat until the flavors meld, 5 minutes
- Season the stew with salt and serve
Nutrition Facts : Carbohydrate 36.72g, Fat 14.40g, Fiber 10.02g, Protein 13.47g, SaturatedFat 2.04g, ServingSize 4.00 Person, Sodium 936.71mg, Sugar 0.00, UnsaturatedFat 9.98g
LOUBIA (MOROCCAN STEWED WHITE BEANS)
Steps:
- Gather the ingredients.
- Mix all ingredients in a pressure cooker.
- Add 2 quarts (2 liters) of water, and bring to a simmer.
- Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.
- If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.
- Adjust the seasoning if desired, and serve.
- Enjoy!
- Gather the ingredients.
- Mix all ingredients in a large pot.
- Add 2 quarts (2 liters) of water and bring to a simmer.
- Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.
- If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.
- Adjust the seasoning if desired, and serve.
- Enjoy!
Nutrition Facts : Calories 443 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 13 g, Protein 19 g, SaturatedFat 3 g, Sodium 1078 mg, Sugar 5 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
WHITE BEAN STEW WITH TOMATOES AND ROSEMARY
Spicy and bursting with hints of garlic to complement the tender sausage, this richly textured bean stew is the perfect comforting winter supper.
Provided by Darina Allen
Categories Mains
Time 14h
Number Of Ingredients 11
Steps:
- In a large bowl, soak beans overnight in plenty of cold water.
- The next day, strain the beans and add to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring to a simmer over medium heat. Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.
- Remove bouquet garni and vegetables and discard. Reserve cooking liquid for later.
- Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add garlic and cook for 1 to 2 minutes more.
- Stir in tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.☞TESTER TIP: Any cooked bean liquid that doesn't get used in the stew can be frozen and used as a vegetable broth.
Nutrition Facts : ServingSize 1 serving, Calories 293 kcal, Carbohydrate 37 g, Protein 14 g, Fat 11 g, SaturatedFat 2 g, Sodium 21 mg, Fiber 9 g, Sugar 2 g, UnsaturatedFat 9 g
GARLICKY STEWED WHITE BEANS WITH MIXED PEPPERS
From Cooking Light Magazine. Serve these hearty stewed beans with a nice salad and some crusty French bread toasted with parmesan cheese.
Provided by DailyInspiration
Categories Peppers
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.
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5/5 (1)Total Time 20 minsCuisine FusionCalories 374 per serving
- Heat a skillet and add 1 tablespoon of vegetable oil. Add red onion and cook until it softens, for a couple of minutes.
- Add beans and tomato sauce and let them simmer for a few more minutes until the sauce thickens.
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- In a saucepan, cover the beans and halved onion with water and bring to a boil. Simmer over moderate heat until tender, about 1 hour. Remove from the heat, add a generous pinch of salt and let stand for 10 minutes. Drain the beans and spread them on a baking sheet to cool slightly; discard the onion.
- Meanwhile, in a large skillet, heat the oil. Add the guanciale and cook over moderately high heat, stirring, until translucent and the fat is just rendered, 5 minutes. Add the chopped onion, garlic and chiles and cook over moderate heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Stir in the rosemary and sage and cook until fragrant, 1 minute. Add the tomatoes with their juices and bring just to a simmer.
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From womansday.com
Cuisine AmericanCategory Dinner Party, Dinner, Main Dish, SoupServings 4Total Time 6 hrs 25 mins
- Place the bacon on a paper towel-lined plate and microwave on high until crisp, about 4 minutes.
- Cut into 1-inch pieces. In a 5- to 6-quart slow cooker, whisk together the chicken broth, white wine and tomato paste.
- Fold in the pork, bacon, and thyme. Cook, covered, until the pork easily pulls apart, 5 to 6 hours on high or 7 to 8 hours on low.
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5/5 (2)Total Time 55 minsCategory DinnerCalories 581 per serving
- Heat a large sauté pan to medium and add oil. Once heated, add onion and sauté for 6-8 minutes. Add garlic and continue cooking, stirring often, for 2-3 minutes.
- Add broth, tomatoes, tomato paste, red wine vinegar, coconut sugar, bay leaves, 3/4 tsp of salt, ground pepper, 1/2 tsp of red pepper flakes, and fresh thyme to the pan. Stir well and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, stirring a few times.
- Add parsley, basil, and beans and continue simmering for an additional 15 minutes. Taste and add additional 1/4 tsp of salt and red pepper flakes if desired. Stir and let cook for 5 more minutes.
- Remove bay leaves and thyme sprigs before serving. When you are ready to serve, top with vegan feta or parmesan cheese and chopped herbs. Serve with warmed, crusty bread of choice.
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- If preparing the white beans with lamb or beef, start by browning the meat in the olive oil over medium heat. (Dried or preserved meat needs no browning.) Then proceed with one of the cooking methods below.
- Mix all ingredients in a large (6 qt.), heavy-bottomed pot or Dutch oven. Add 2 quarts of water (about 2 liters) and bring to a rapid simmer.
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From purewow.com
4.3/5 (7)Total Time 40 minsServings 6Calories 471 per serving
- In a large skillet, heat the olive oil and butter over medium heat. Add the onion and bell pepper, and sauté until translucent and tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
- Stir in the harissa and cook until fragrant, about 1 minute, stirring constantly. Add the tomatoes, stir again and bring to a simmer. Add the paprika and coriander; season with salt and pepper. Simmer until the mixture thickens slightly, 10 to 15 minutes.
- Stir in the white beans and continue to simmer over low heat until the mixture is thick and stew-like. Keep warm while you prepare the toast.
- Heat a large skillet (preferably cast iron) over medium heat. Place the bread on a work surface and drizzle olive oil evenly over both sides. When the skillet is hot, add the bread to the pan and toast until lightly charred on both sides, about 3 minutes per side. Transfer each piece of toasted bread to a serving plate.
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- Heat the oven to 425°F. In a small bowl, gently mix the parsley and lemon zest. When mixing, lightly massage the parsley and lemon zest to help release the oils. Set aside.
- In a large baking dish, toss the tomatoes with ¼ of the extra virgin olive oil and all of the thyme. Season generously with salt and pepper. Roast on the middle rack for about 20-25 minutes or until very soft and the edges begin to become golden. Try not to let the tomatoes get too dark in order to avoid introducing bitterness from the char.
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- Stir in the beans and broth. Bring to boil. Smash about a half cup of the beans to slightly thicken the broth. Smash until desired thickness. Season with salt and pepper.
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Servings 6Calories 691 per servingTotal Time 4 hrs 35 mins
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- Pour off all but 1 Tbsp. fat from skillet. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic and sauté for 30 seconds. Add tomatoes and bring to a boil, stirring to pick up any browned bits on bottom of skillet. Stir in beans and thyme.
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- Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
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