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.
ROASTED BEANS AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
- Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.
WHITE BEANS WITH ROASTED TOMATOES
Categories Bean Onion Tomato Side Roast Vegetarian Basil Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook beans:
- Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
- Blanch onions in boiling salted water , 1 minute, then drain and peel.
- Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
- Roast tomatoes while beans are cooking:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
- Assemble dish:
- Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
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
WHITE BEANS WITH ROASTED TOMATOES
Make and share this White Beans With Roasted Tomatoes recipe from Food.com.
Provided by dicentra
Categories Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak. Drain well in a colander.
- Blanch onions in boiling salted water , 1 minute, then drain and peel.
- Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
- Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500°F
- Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up.
- Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
- Assemble dish: Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
Nutrition Facts : Calories 365.2, Fat 14.4, SaturatedFat 2, Sodium 750.9, Carbohydrate 47, Fiber 17, Sugar 8.7, Protein 15.4
WHITE BEANS WITH ROASTED TOMATOES
Provided by Moira Hodgson
Categories side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
- Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
- Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 745 milligrams, Sugar 7 grams
OLIVE OIL ROASTED TOMATOES AND FENNEL WITH WHITE BEANS
Provided by Ian Knauer
Categories Bean Tomato Appetizer Side Roast Vegetarian High Fiber Lunch Fennel Summer Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
- Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
- Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
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