Beans Tomatoes And Spinach Recipes

TOMATO SPINACH AND BEAN BURRITO

Tomato Spinach and Bean Burrito image

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Provided by Lisa D.

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
¼ cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

Steps:

Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g

BEANS, TOMATOES, AND SPINACH

Beans, Tomatoes, and Spinach image

Yeah, it's a boring title, I know. I'm just too lazy to come up with something exciting, haha! This is something I just made after kind of combining a few other recipes I found while trying to find a way to use up some fresh spinach I had. It could definitely still use some work, but I just wanted to post the basics. If you have any ideas, let me know!

Provided by qotw13

Categories Beans

Time 35m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons garlic, minced
1/3 cup onion, chopped
1 cup fresh Baby Spinach, washed and stemmed
1 (15 ounce) can cannellini, drained and rinsed (white kidney beans)
1 (15 ounce) can diced tomatoes
ground black pepper, to taste (optional)
3 tablespoons water

Steps:

In non-stick skillet (10 inches or so), over medium heat, saute garlic and onion until tender.
Add spinach and water to skillet, reduce heat to medium-low, cover, and cook just until spinach is wilted (about 3 minutes).
Add beans and tomatoes (as well as pepper and any other optional spices), cover, and simmer 15-20 minutes.
Allow to cool, and enjoy!

Nutrition Facts : Calories 220.8, Fat 0.7, SaturatedFat 0.1, Sodium 324.4, Carbohydrate 44, Fiber 9.4, Sugar 6.1, Protein 12.2

WHITE BEANS WITH TOMATOES AND SPINACH

White Beans with Tomatoes and Spinach image

Categories Bean Tomato Side Quick & Easy Low/No Sugar Spinach Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 10-ounce bag fresh spinach leaves
3 tablespoons olive oil, divided
1 cup sliced shallots (about 4 large)
24 grape tomatoes or cherry tomatoes
2 teaspoons minced fresh rosemary
1 cup low-salt chicken broth
3 15-ounce cans cannellini (white kidney beans), drained

Steps:

Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add shallots; sauté 5 minutes. Reduce heat to medium; add tomatoes and rosemary and sauté 1 minute. Add broth; cover and cook until tomatoes soften, stirring occasionally, about 4 minutes. Remove from heat. Crush tomatoes with potato masher. Stir in beans and 1 tablespoon oil. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat.)
Stir spinach into beans. Season with salt and pepper.

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

Ingredients

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

MEDITERRANEAN SPINACH & BEANS

Mediterranean Spinach & Beans image

If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. -Becky Cuba, Spotsylvania, Virginia

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
6 ounces fresh baby spinach (about 8 cups)
Additional olive oil, optional

Steps:

In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

GIANT BEANS WITH SPINACH, TOMATOES AND FETA

Giant Beans With Spinach, Tomatoes and Feta image

This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake

Provided by Martha Rose Shulman

Categories soups and stews, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 pound (about 1 1/8 cups) dried Greek giant beans, giant lima beans or Christmas limas, washed and picked over
1 1/2 quarts water
1 bay leaf
1 onion, cut in half
Salt to taste
2 garlic cloves, crushed
2 large bunches spinach, (1 1/2 to 2 pounds), stemmed and washed
3 tablespoons extra virgin olive oil
1 leek, white and light green part only, chopped
1 bunch scallions, trimmed and chopped
1/2 cup chopped flat-leaf parsley
1/2 cup chopped fresh dill
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée in a food processor
Freshly ground pepper
4 ounces Greek feta cheese, crumbled (about 3/4 cup)

Steps:

Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
Preheat the oven to 350 degrees.
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams

SIMPLE TOMATO-SPINACH-WHITE BEAN SOUP

Simple Tomato-Spinach-White Bean Soup image

I made this up one winter when I was too lazy to make minestrone, but wanted something kind of similar. REALLY easy and healthy! Measurements and times are approximate.

Provided by Ameliahead

Categories Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 garlic cloves, chopped
1 medium yellow onion, chopped
2 (15 ounce) cans diced tomatoes
1/2 cup fresh basil, chopped
2 sprigs fresh thyme, left whole
2 (15 ounce) cans butter beans or 2 (15 ounce) cans other white beans, drained and rinsed
32 ounces vegetable broth (use less if you like a thicker soup)
salt
black pepper
5 ounces Baby Spinach

Steps:

Saute garlic and onion in olive oil until tender.
Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
Add beans and broth, and cook until soup simmers. Check for seasoning.
Just before serving, add spinach a handful at a time, until wilted.
Serve--very good with a hunk of crusty bread and a salad.

Nutrition Facts : Calories 200.2, Fat 5.8, SaturatedFat 0.9, Sodium 446.6, Carbohydrate 29.2, Fiber 10.1, Sugar 7.2, Protein 9.7

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

Ingredients

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

SPANISH WHITE BEANS WITH SPINACH

Spanish White Beans with Spinach image

Provided by Ruth Cousineau

Categories Bean Side Vegetarian Quick & Easy Dinner Spinach Healthy Vegan Potluck Paprika Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 serving

Number Of Ingredients 8

Ingredients

1 large onion, coarsely chopped (2 cups)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced
1/2 teaspoon sweet smoked paprika (pimentón dulce)
2 (19-ounces cans) cannellini beans, rinsed and drained
1 cup water
2 (10-ounces) bags spinach, tough stems removed

Steps:

Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.

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white-beans-with-tomato-and-spinach-recipe-bon-apptit image

2008-04-07 10-ounce bag fresh spinach leaves. 3. tablespoons olive oil, divided. 1. cup sliced shallots (about 4 large) 24. grape tomatoes or cherry …
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5/5 (2)
Servings 6

Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
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