Beans Breton With Tomatoes Recipes

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TOMATOES AND BEANS



Tomatoes and Beans image

This can serve as a side dish in place of potatoes or makes a great main course.

Provided by bfr610

Categories     Side Dish     Beans and Peas

Time 35m

Yield 4

Number Of Ingredients 7

¼ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
2 (15 ounce) cans cannellini beans, drained and rinsed
½ teaspoon salt
1 ½ cups cherry tomatoes, halved and seeded
1 cup chicken broth
freshly ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
  • Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 33.1 g, Cholesterol 1.5 mg, Fat 15.2 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 1023.4 mg, Sugar 0.3 g

BEANS BRETON WITH TOMATOES



Beans Breton With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound dried white navy or kidney beans or peas or flageolets
8 cups water
Salt to taste
Freshly ground pepper to taste
1 carrot, scraped
1 onion, peeled and studded with 2 cloves
1 bay leaf
1 clove garlic, peeled and left whole
2 parsley sprigs
4 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
2 cups crushed imported tomatoes
2 sprigs chopped fresh thyme or 1/2 teaspoon dried
4 tablespoons chopped parsley

Steps:

  • Put the beans in a mixing bowl and add water to cover to a depth of about 2 inches above the top of the beans. Let soak for several hours or overnight.
  • Drain the beans and put them in a saucepan. Add the 8 cups of water and salt, pepper, carrot, onion, bay leaf, clove of garlic and parsley sprigs. Bring to a boil and simmer one hour or until the beans are tender but not mushy.
  • While the beans cook, heat the butter. Add the chopped onions and garlic. Cook and stir until the onions are translucent. Add the tomatoes and thyme; salt and pepper to taste. Simmer for 15 minutes.
  • When the beans are done, strain them. Reserve 1 cup of the cooking liquid. Add the beans and the reserved cooking liquid to the tomato sauce. Bring to the boil. Check seasoning and simmer for 15 minutes. Sprinkle with parsley before serving.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 6 grams, Fiber 16 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN BEANS WITH TOMATOES



Green Beans with Tomatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

8 slices bacon, diced very small
1 large onion, diced very small
2 pounds green beans, trimmed and halved
1 mounded tablespoon tomato paste
Three 14.5-ounce cans whole tomatoes
Kosher salt and freshly ground black pepper
Cayenne pepper, as needed

Steps:

  • Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
  • Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

ROASTED BEANS AND TOMATOES



Roasted Beans and Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

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.

BRAISED GREEN BEANS WITH TOMATOES



Braised Green Beans with Tomatoes image

A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced (2 cups)
1 1/2 pounds green beans, trimmed and halved crosswise on the bias
1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped (2 cups)
1 cup low-sodium chicken or vegetable broth
2 tablespoons coarsely chopped fresh oregano leaves
Kosher salt and freshly ground pepper

Steps:

  • In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.

TOMATO & GARLIC BUTTER BEAN DINNER



Tomato & Garlic Butter Bean Dinner image

On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14-1/2 ounces) no-salt-added petite diced tomatoes, undrained
1 can (16 ounces) butter beans, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
Optional: Hot cooked pasta and grated Parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

STRING BEANS WITH TOMATOES



String Beans With Tomatoes image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh string beans
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, about 1/2 pound
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons finely minced chopped garlic
1 bay leaf

Steps:

  • Cut tips off the beans, and if necessary remove the strings. Cut beans into 2-inch lengths.
  • Bring enough water to boil to cover beans when added. Add salt to taste, and the beans. Cook 5 minutes, or until tender; cooking time will depend on size. Drain thoroughly.
  • Core tomatoes, and cut into half-inch cubes.
  • Heat oil and butter in a skillet and add garlic. When garlic is cooked, but not brown, add tomatoes, salt, pepper and bay leaf. Cook, stirring, about 2 minutes. Add beans, stir to blend well and cook about 1 minute, until hot. Remove bay leaf and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

HOT AND SPICY GREEN BEANS WITH TOMATO



Hot and Spicy Green Beans with Tomato image

Not only is this easy to make at home but it's easy to take camping and also cook in the microwave. You can use diced tomatoes, stewed tomatoes, or whole tomatoes as long as you squeeze the whole tomatoes into pieces.

Provided by Cattastroficka

Categories     Side Dish     Vegetables     Green Beans

Time 15m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans green beans, drained
1 (14.5 ounce) can diced tomatoes, with liquid
½ teaspoon red pepper flakes, or to taste
⅛ teaspoon garlic salt, or to taste

Steps:

  • Combine green beans, tomatoes, red pepper flakes, and garlic salt in a saucepan; cook over medium heat until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 10.1 g, Fat 0.3 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 545.1 mg, Sugar 3.5 g

TOMATO, PEPPER & BEAN ONE POT



Tomato, pepper & bean one pot image

Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting

Provided by Anna Glover

Categories     Dinner, Lunch

Time 1h

Yield Makes 6 portions

Number Of Ingredients 15

1 tbsp olive oil
1 large onion , finely chopped
2 celery sticks , finely chopped
3 carrots , finely chopped
3 red peppers , sliced
2 garlic cloves , crushed
2 tbsp tomato purée
400g can cannellini beans , rinsed and drained
400g pinto beans , rinsed and drained
400g borlotti beans , rinsed and drained
2 x 400g cans chopped tomatoes
1 vegetable stock cube (check the label if you're vegan)
2 bay leaves
1 tbsp brown sugar
½ tbsp red wine vinegar

Steps:

  • Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
  • Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium

BACON, BUTTER BEANS,AND TOMATOES



Bacon, Butter Beans,and Tomatoes image

Southern Living. This is so wonderful with fresh butterbeans and fresh off the vine tomatoes. I serve this with other fresh garden veggies and cornbread. Great summer supper.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 slices bacon, chopped
1 medium onion, chopped
1 small green pepper, chopped
3 garlic cloves, minced
1 bay leaf
3 medium tomatoes, chopped
4 cups chicken broth
4 cups fresh butter beans or 4 cups frozen butter beans, thawed
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (I use Tabasco)

Steps:

  • Cook bacon in a Dutch oven until crisp.
  • Stir in onion and next 3 ingredients; saute until vegetables are tender.
  • Stir in tomato, and cook 3 minutes.
  • Stir in broth and butterbeans; bring to a boil.
  • Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
  • Simmer, uncovered 20 minutes stirring often.
  • Stir in parsley and remaining ingredients.
  • Cook stirring often, 5 minutes; discard bay leaf.

BRAISED GREEN BEANS WITH TOMATOES



Braised Green Beans With Tomatoes image

This is a simple, savory green vegetable dish. This recipe can be prepared up to three days in advance (wait to add the parsley until ready to serve). Keep the cooked beans tightly covered in the refrigerator, then reheat on the stovetop or in a 350 degree oven for about 20-30 minutes.

Provided by CookingONTheSide

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1/3 cup onion, finely chopped
1/3 cup celery, finely chopped
1/3 cup carrot, finely chopped
2 lbs frozen green beans, not thawed
14 ounces canned diced tomatoes, drained
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup fresh parsley, chopped

Steps:

  • Heat the oil in large pot or Dutch oven over medium heat.
  • Add the onions, celery and carrots and saute, stirring often, until the vegetables are tender, about 4 minutes.
  • Add the green beans, tomatoes, salt and pepper.
  • Cover the pot, reduce the heat to low and cook, stirring occasionally, until the beans are very tender, about 55-65 minutes.
  • Stir in the parsley and season with additional salt and pepper, if desired.

BRAISED GREEN BEANS WITH TOMATOES AND CILANTRO



Braised Green Beans with Tomatoes and Cilantro image

Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy romano beans; the tomatoes bring a welcome burst of acidity and a touch of sweetness to the final dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 6

1/4 cup extra-virgin olive oil, plus more for serving
4 cloves garlic, smashed and peeled
2 large tomatoes, coarsely chopped (3 cups)
Kosher salt and freshly ground pepper
1 1/2 pounds Romano or green beans, trimmed and cut into 2-inch pieces (7 cups)
1/2 cup coarsely chopped fresh cilantro, plus more leaves for serving

Steps:

  • Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes.
  • Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves.

GREEN BEANS WITH TOMATOES



Green Beans with Tomatoes image

For a fast and flawless side dish, you'll need just three ingredients to fix this recipe.-Suzie Salle, Renton, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 3

2 pounds fresh or frozen cut green beans
4 large tomatoes, seeded and chopped
1 cup Italian salad dressing

Steps:

  • Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. add the tomatoes and salad dressing; toss to coat.

Nutrition Facts :

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GREEN BEANS WITH TOMATOES -ITALIAN STYLE - SHE LOVES BISCOTTI
2019-06-13 Wash and trim the ends of the green beans. Set aside. In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes or until the onion is translucent. Make sure to give it a few stirs. Add the red pepper flakes (if using) and the minced garlic and sauté for about 1 minute.
From shelovesbiscotti.com


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