STEWED TOMATOES AND GARBANZO BEANS
From Eden Foods. I served this over cous cous, but it would also be great over some brown rice or quinoa. Add some red pepper flakes if you want more kick.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a medium sauce pan. Sauté the onion and garlic for 5 to 7 minutes, stirring frequently, until the onions start to brown.
- Add all remaining ingredients.
- Cover and simmer 8 to 10 minutes, stirring occasionally. Remove cover. Serve.
Nutrition Facts : Calories 182.9, Fat 3.2, SaturatedFat 0.4, Sodium 418.2, Carbohydrate 33.1, Fiber 6.7, Sugar 4.1, Protein 6.9
GREEN BEANS AND STEWED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.
STEWED CHICKPEAS WITH TOMATOES AND ZUCCHINI
Steps:
- Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the "5 bean" test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again.
- When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough. Let the beans sit in the salted water for 15 to 20 minutes. Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside.
- Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!)
- Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes. Add the 2 smashed garlic cloves and cook another 2 minutes. Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes. Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes.
- Transfer the stew to a serving bowl and serve immediately or at room temperature.
- Hey chickpea!
GREEN BEANS STEWED WITH TOMATOES
Posted as a request for vegetarian OAMC recipes. Adapted from "The Best Freezer Cookbook" by J. Main
Provided by Pamela
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim ends of beans;cut into 1 1/2 inch lengths.
- In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
- In a large non stick skillet, heat oil and add onion, garlic and basil.
- Cook for 2 minutes or until softened.
- Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
- Simmer for an additional 5-10 minutes until tender, stirring often.
- If necessary add more water to keep mixture moist.
- TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
- To serve: defrost in fridge overnight and then reheat.
- Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 86.6, Fat 3.7, SaturatedFat 0.5, Sodium 156.4, Carbohydrate 13, Fiber 5, Sugar 4, Protein 2.9
STEWED WHITE BEANS WITH TOMATOES
Provided by Moira Hodgson
Categories one pot, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the beans overnight in cold water to cover. Rinse them and put them in a heavy casserole with the tomatoes and their juice, and enough water to cover. Add the onion and garlic and simmer gently for about an hour, uncovered, or until tender. Add salt and pepper to taste after the beans have cooked for 30 minutes.
- Stir in the parsley and the olive oil. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 19 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 531 milligrams, Sugar 6 grams
STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
- Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
- Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.
STEWED GREEN BEANS AND TOMATOES WITH TRAHANA
The stewed green beans with tomatoes are typical of many Greek "olive oil dishes," or "ladera," though my version has about a quarter of the olive oil used in a traditional dish. I have bulked it up by adding trahana to the mix, which turns it into a stew that is suitable as a main dish. It is delicious hot or at room temperature.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
- Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 8 grams
MEXICAN BEAN STEW
Savory stew that's good on its own or served over pasta or rice.
Provided by Donalyn
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
- Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
- Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 76.3 g, Fat 5.9 g, Fiber 21.6 g, Protein 22.6 g, SaturatedFat 0.8 g, Sodium 227 mg, Sugar 6.4 g
EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS
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
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
TOMATO & GARLIC BUTTER BEAN DINNER
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
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
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