WHITE BEANS RECIPE WITH TOMATO AND GARLIC
This White Beans recipe is so simple, yet so delicious! Cannellini beans cooked with tomatoes, garlic, and chicken broth make for one tasty side dish. It's perfect for holidays or easy weeknight meals!
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat.
- Add the sage and sliced garlic. Shake the pan so the garlic doesn't stick, but don't stir it because the garlic might clump.
- Reduce the heat to medium-low and cook 3-4 minutes or until the garlic turns very light gold and the sage darkens a bit.
- Add the tomatoes and salt. Simmer, stirring often, until the tomatoes are shiny and their juices have evaporated; 8-10 minutes.
- Add the pepper, sugar and chicken broth, stirring often, and bring the broth to a boil.
- Reduce heat to low, add the beans, simmer (stirring often) until the liquid has evaporated, 18-20 minutes.
- Remove the beans/tomatoes from the heat and stir in the parsley. Season, if needed, with more salt & pepper.
- Serve with extra olive oil for drizzling and a sprinkle of crispy bacon (optional).
- Enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 29 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Sodium 447 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
WHITE BEANS WITH TOMATOES, GARLIC, AND SAGE
Steps:
- 1. Bring the beans, onion, carrot, garlic head, 1 teaspoon salt, bay leaves, and 6 cups water to a boil in a large saucepan or Dutch oven over medium-high heat. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the beans are almost tender, 1 to 1 1/4 hours, adding more liquid if necessary. Remove the pot from the heat, completely cover, and let stand until the beans are fully tender, 30 to 60 minutes. Drain the beans, reserving 1 cup cooking liquid. Remove and discard the onion, carrot, and bay leaves. With a slotted spoon, transfer the head of garlic to a cutting board. Using tongs, squeeze the cloves out of the skins and return the softened cloves to the pot with the beans; discard the skins. 2. Heat the olive oil, thinly sliced garlic, and sage in a 12-inch skillet over medium heat. As the oil begins to sizzle, shake the pan back and forth so that the garlic does not stick (stirring with a wooden spoon will cause the garlic to clump). Cook until the garlic turns very pale gold and the sage darkens, about 4 minutes. Add the tomatoes and 1/2 teaspoon salt and simmer, stirring occasionally, until the tomato juices have evaporated and the tomatoes look shiny, about 10 minutes. 3. Stir in the beans and reserved cooking liquid. Simmer, stirring occasionally, until the liquid has evaporated, 18 to 20 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste. Serve immediately, accompanied by extra-virgin olive oil for drizzling at the table.
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.
PENNE WITH TOMATOES & WHITE BEANS
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.
TUSCAN WHITE BEANS WITH SAGE
A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.
Provided by Lizzymommy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
- Add the can of tomatoes, heat through.
- Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
- Just before serving, stir in the lemon juice.
- This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5
BAKED WHITE BEANS WITH SAGE AND GARLIC
Make and share this Baked White Beans with Sage and Garlic recipe from Food.com.
Provided by HDMac
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 450 Whisk together broth and tomato paste in a small bowl,then in a large bowl, stir together broth and tomato mixture with the beans, garlic,sage (or poultry seasoning) and salt and pepper to taste.
- Put in a 1 1/2 qt baking dish.
- Toss bread cubes with olive oil, season to taste (used garlic powder, seasoning salt, fresh pepper) Sprinkle the bread cubes over the beans.
- ,Bake until bubbly and bread is golden brown.
- Can freeze leftover tomato paste by freezing in ice cube trays and after frozen sealing in ziploc bags or food saver bags.
WHITE BEANS IN TOMATO SAUCE WITH SAGE AND PANCETTA
Categories Bean Herb Pork Tomato Side Quick & Easy Legume Fall Sage Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side dish servings
Number Of Ingredients 9
Steps:
- Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.
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