WHITE BEANS WITH TOMATO AND SAUSAGE
These hearty White Beans with Tomato and Sausage make a quick and delicious weeknight meal. Serve it in a bowl like stew or spooned over toast.
Provided by Adapted from Domesticate-Me.com
Time 35m
Number Of Ingredients 12
Steps:
- Add the olive oil and sausage links to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes). Remove the sausage to a cutting board and slice them into rounds. Return the sausage slices to the pot.
- Continue to sauté the sausage until fully browned. While the sausage is cooking, dice the onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and transparent. The moisture from the onions should dissolve any browned bits of sausage from the bottom of the pot.
- Once the onions are soft, add the can of crushed tomatoes, dried basil, oregano, red pepper flakes, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill). Stir to combine.
- Empty the two cans of Great Northern beans into a colander and rinse with cool water. Let the excess water drain away, then add the beans to the pot along with the frozen chopped spinach (no need to thaw). Stir the contents of the pot and allow them to heat through, stirring occasionally
- (about 10 minutes). Taste and add salt if needed (1/4-1/2 tsp). If a thicker mixture is desired, let the pot simmer longer until the sauce has reduced. Serve hot with crusty bread for dipping.
Nutrition Facts : ServingSize 1.25 Cups, Calories 527.35 kcal, Carbohydrate 73.88 g, Protein 32.75 g, Fat 24.73 g, Fiber 22.78 g, Sodium 1093.75 mg
CONFIT OF WHITE BEANS WITH ROASTED TOMATO AND ORECCHIETTE FAGIOLI ALL'UCCELLETTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the beans: Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain.
- Return the beans to the saucepan along with the onion, celery, carrot and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy. Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.)
- Preheat the oven to 300 degrees F. Drain the beans and discard the vegetables but reserve the liquid.
- In a preheated casserole pan that can go from the stove top to the oven, pour in 1/4 cup olive oil, add garlic cloves and allow to caramelize, about 1 to 2 minutes. Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid. Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil. Season with salt and pepper, to taste. Bake, uncovered, for 30 minutes.
- Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve over orecchiette pasta.
WHITE BEANS WITH SAUSAGE, BASIL AND TOMATO
Provided by Food Network
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Working over a large bowl squeeze juice from tomatoes and crush flesh into large chunks of tomato pulp. In a large heavy saucepan heat oil, crumble sausages into small pieces, and saute until it begins to brown. Add garlic and stir well. Add tomato pulp and half of basil, stir well and cook for one minute. Add beans and two cups of tomato liquid. Cook for one minute more, add basil and season to taste with salt and pepper. Divide among four plates and grate a little Parmesan over;
GARLICKY WHITE BEANS, SAGE AND ORECCHIETTE
Steps:
- Bring large pot of salted water to a boil. Add pasta and cook until it is tender.
- Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.
- Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.
- Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.
SAUSAGES WITH WHITE BEANS IN TOMATO SAUCE
Provided by Lori De Mori
Categories Bean Tomato Sauté Dinner Sausage Fall Sage Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium heat. Add garlic. Sautégarlic until golden, about 2 minutes. Add sausages; sauté until browned, about 5 minutes. Add 1/2 cup reserved bean cooking liquid, tomatoes with juice, and sage. Simmer 5 minutes. Add beans and 1 cup water. Cover and simmer until sausages are cooked through, adding more water by 1/4 cupfuls if dry, about 30 minutes. Uncover and simmer until sauce thickens, if desired. Season with salt and pepper.
- What to drink:
- Robust, spicy Falesco 2006 Vitiano Rosso ($9).
ORECCHIETTE WITH WHITE BEANS AND ROASTED TOMATOES
A delicious combination of pasta, beans and tomatoes created by Michael Chiarello. My version saves time by using canned beans. Please note that I have added the standing time at the end into the cooking time.
Provided by Irmgard
Categories Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- In a preheated casserole dish, pour in 1/4 cup olive oil, add the garlic cloves and allow them to caramelize, about 1 to 2 minutes.
- Stir in the tomato puree, simmer about 10 seconds, and then add the beans along with their liquid.
- Sprinkle the top with the cherry tomatoes, thyme, parsley, red pepper flakes and 1 cup of olive oil.
- Season with salt and pepper to taste.
- Bake, uncovered, for 30 minutes.
- Remove from the oven and let rest for 15 to 20 minutes.
- Adjust the seasoning and serve over the orecchiette.
Nutrition Facts : Calories 1051.5, Fat 48, SaturatedFat 6.7, Sodium 285.6, Carbohydrate 130.4, Fiber 9.7, Sugar 6.5, Protein 25.3
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