Roasted Beans And Tomatoes Recipes

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CHICKEN WITH ROASTED SHALLOTS, TOMATOES AND WHITE BEANS



Chicken with Roasted Shallots, Tomatoes and White Beans image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
4 to 6 shallots, cut into 1-inch pieces
2 cups grape or cherry tomatoes, halved
Olive oil
1 (15-ounce) can white beans, drained
1 1/4 cups reduced-sodium chicken broth, divided
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons freshly chopped parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  • Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with nonstick cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.
  • Set aside 2 chicken breast halves for primavera.
  • In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley.

WHITE BEANS WITH ROASTED TOMATOES



White Beans With Roasted Tomatoes image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 4

1 pound dry white beans
2 cups chicken stock, preferably homemade
8 ripe tomatoes
Coarse salt and freshly ground pepper to taste

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

ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

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

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

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.

WHITE BEANS WITH ROASTED TOMATOES



White Beans with Roasted Tomatoes image

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

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

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.

RIGATONI WITH ROASTED TOMATOES AND BEANS



Rigatoni with Roasted Tomatoes and Beans image

A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.

Provided by MsEarlene

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 13

1 ⅓ cups cherry tomatoes, halved
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
¼ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ (15 ounce) can navy beans, rinsed and drained
1 teaspoon butter
2 ¾ tablespoons whole wheat bread crumbs
½ (8 ounce) package rigatoni pasta
2 ¾ tablespoons grated Parmesan cheese, divided
1 ¼ tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
  • Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
  • Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g

GREEN BEANS WITH ROASTED GRAPE TOMATOES



Green Beans with Roasted Grape Tomatoes image

You'll have a healthy red and green holiday with this full-flavored side dish. Bright, roasted tomatoes top crisp-tender beans with sweetness. Grated cheese adds protein and taste.-Michaela Rosenthal, Woodland Hills, CA

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 7

2 teaspoons olive oil
1/4 teaspoon grated lemon zest
2 pints grape tomatoes
1/4 teaspoon celery salt
Dash white pepper
1-1/2 pounds fresh green beans, trimmed
2 tablespoons grated Romano or Parmesan cheese

Steps:

  • In a small bowl, combine oil and lemon zest. Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once., Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate., Place tomatoes over beans; sprinkle with cheese. Serve warm or at room temperature.

Nutrition Facts : Calories 45 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 72mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS



Roasted Potatoes, Cherry Tomatoes, and Green Beans image

Make and share this Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe from Food.com.

Provided by Paula

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

4 potatoes, peeled and cut into quarters (approx. 2 pounds)
4 tablespoons olive oil
1 quart green beans (I use frozen)
1 cup cherry tomatoes, halved
3 garlic cloves
salt and pepper

Steps:

  • Preheat oven to 400^.
  • Spray a jellyroll pan with non-stick cooking spray.
  • Toss potatoes in a zip-top bag with 2 T. olive oil.
  • Scatter on pan and sprinkle with salt and pepper.
  • Roast until tender, approximately 50 minutes, turning occasionally.
  • In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
  • Drain beans and pat dry.
  • Place beans, tomatoes, and garlic in another zip-top bag.
  • Add 2 T. olive oil and shake to mix.
  • When potatoes are tender, add the bean mixture and roast another 8 minutes.

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS



Easy Vegan Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans image

A wonderful quick and easy one-pan vegan dinner for 2 made in no time! Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro.

Provided by Fioa

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 35m

Yield 2

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups sliced cauliflower
2 cups cherry tomatoes
1 (15 ounce) can garbanzo beans, drained
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  • Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
  • Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 53.9 g, Fat 9.3 g, Fiber 13.9 g, Protein 12.6 g, SaturatedFat 1.2 g, Sodium 1075.5 mg, Sugar 5.4 g

POTATOES, TOMATOES AND BEANS



Potatoes, Tomatoes and Beans image

One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it.

Provided by Jenny Sanders

Categories     Stew

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 cups green beans (450g) or 2 cups wax beans (450g)
4 large tomatoes
1 medium onion
2 large potatoes
1 tablespoon olive oil
1/4 teaspoon hot pepper flakes
1/4 teaspoon fennel seed
1/4 teaspoon salt & pepper
1/2 teaspoon ground cumin

Steps:

  • Wash and trim the beans, and cut them into bite sized pieces.
  • Wash, trim and cut the potatoes in 1 cm dice.
  • Boil the potatoes and the beans separately until just tender.
  • Peel and chop the tomatoes and the onion.
  • Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
  • Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.

Nutrition Facts : Calories 469.7, Fat 8.2, SaturatedFat 1.2, Sodium 49.9, Carbohydrate 92.6, Fiber 17.2, Sugar 16.4, Protein 13.3

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