TUSCAN WHITE BEANS IN TOMATO SAUCE
White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Tomatoes
Time 8h50m
Yield 6
Number Of Ingredients 7
Steps:
- Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
- Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
- Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g
WHITE BEAN RAGOUT
This quick ragout of white beans and sweet tomatoes might just be my favorite recipe of the summer.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
- Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
- Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition Facts : Calories 263, Fat 10g, Carbohydrate 35g, Protein 11g, SaturatedFat 1g, Sugar 8g, Fiber 8g, Sodium 37mg, Cholesterol 0mg
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
TUSCAN WHITE BEANS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams
TUSCAN WHITE BEANS IN TOMATO RAGU
Make and share this Tuscan White Beans in Tomato Ragu recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F and place a rack in the middle.
- Cut 1 cup of tomatoes in half lengthwise and set aside. Pulse remaining tomatoes in a food processor or blender until almost smooth.
- In a large, heavy skillet, place olive oil and 1 tbsp butter; heat over medium heat until butter is foamy but not browned. Add onion, celery, garlic, 1/4 tsp salt and 1/4 tsp black pepper. Saute until softened and onions are translucent, 3-5 minutes. Add tomato puree, thyme, sugar, remaining 3/4 tsp salt and chicken broth. Bring to a boil, reduce to a simmer and cook until slightly thickened, about 10 minutes. Whisk in remaining 1 tbsp butter, then stir in beans.
- Transfer to a 3 quart casserole. Sprinkle top evenly with Parmigiano cheese, then scatter halved tomatoes over the top. Cover tightly with foil and bake in preheated oven 25 minutes, until beans are saucy but not soupy. Let stand at room temperature, still covered, 10 minutes, for beans to absorb more liquid.
Nutrition Facts : Calories 337.3, Fat 9.2, SaturatedFat 3.6, Cholesterol 13.1, Sodium 598.2, Carbohydrate 45.9, Fiber 11.1, Sugar 1.8, Protein 20
TUSCAN BEANS IN SUMMERY TOMATO RAGù
Provided by Kay Chun
Categories Bean Tomato Side Vegetarian High Fiber Father's Day Dinner Summer Healthy Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
- Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
- Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
- Preheat oven to 450°F with rack in middle.
- Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
- Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
- What to drink:
- Avignonesi Rosso di Toscana '05
TUSCAN WHITE BEAN RAGOUT
Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.
Provided by Sharon123
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
- Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
- Serve warm, drizzled with extra virgin olive oil.
- Note:.
- This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.
Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4
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.
TUSCAN BEANS IN SUMMERY TOMATO RAGù
From Gourmet Magazine May 2009 Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you'll understand why. The dish is saucy and comforting-have plenty of good bread on hand-with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.
Provided by pecksvalley
Categories Onions
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
- Cover beans with water by 2 inches in a 5- to 6-qt pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
- Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
- Preheat oven to 450°F with rack in middle.
- Cook onion, celery, and garlic in oil and 1 Tbsp butter with 1/4 tsp each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 tsp salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining Tbsp butter, then stir in beans.
- Transfer to a 3-qt shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
- Notes from Gourmet Magazine:.
- To quick-soak beans, cover with water by 2 inches in a 5- to 6-qt heavy pot and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
- Beans can be cooked 1 day ahead. Cool in liquid, then chill.
- Tomato ragù can be made 1 day ahead and chilled.
- Dish can be assembled (but not baked) 8 hours ahead and chilled.
Nutrition Facts : Calories 187.4, Fat 8.7, SaturatedFat 3.6, Cholesterol 12.8, Sodium 136.1, Carbohydrate 19.8, Fiber 4.6, Sugar 1.2, Protein 9.1
TUSCAN WHITE BEAN AND TOMATO SOUP
For a perfect summer supper, serve this hearty country soup with crusty bread, a tossed green salad and a glass of chilled white wine.Summer's vine-ripened tomatoes are a must for this soup! Originally from an August 1984 issue of Bon Apetit in a Great Tomato Recipes article.
Provided by Leslie in Texas
Categories Vegetable
Time 2h30m
Yield 4 quarts
Number Of Ingredients 15
Steps:
- Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
- Add stock and bay leaves to beans.
- Simmer until tender, about 1 hour.
- Heat oil in heavy large saucepan over medium-high heat.
- Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
- Add pancetta and stir until translucent,about 3 minutes.
- Add ham, sugar and garlic and stir 5 minutes.
- Stir in tomatoes and bring to a boil.
- Reduce heat to simmer.
- Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
- Blend in lemon juice;season with salt and pepper.
- Let soup stand at room temperature several hours.
- Garnish with parsley before serving.
Nutrition Facts : Calories 698.8, Fat 31, SaturatedFat 6.5, Cholesterol 56, Sodium 1666.6, Carbohydrate 73.5, Fiber 17.8, Sugar 27.7, Protein 38.4
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