TUSCAN WHITE BEANS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onion, mushroom, sun-dried tomato, garlic, white bean, fire-roasted tomato, artichoke heart, balsamic vinegar, honey, dried oregano, dried thyme, salt, pepper, fresh basil
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 68 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, Sugar 22 grams
TUSCAN BEANS
These delicious authentic Tuscan beans have fantastic depth of flavor and use few ingredients, perfect for the novice cook. You can also make these with dried beans to save yourself more money, but this is the fast way to do it!
Provided by Michelle
Categories side dish
Time 55m
Number Of Ingredients 6
Steps:
- Heat a pan on the stove on medium heat. Once hot, add a tablespoon of olive oil. Add onion and sage, and saute until just softened and translucent.
- Add cannelloni beans and half the can liquid, then add half a can of water. Add remaining olive oil, along with pepper. Mince garlic and add.
- Bring to a simmer and let it cook down for about 45 minutes until the sauce thickens.
- Before serving, fish out sage leaves. Add salt or pepper, as needed. Drizzle a bit of extra olive oil over beans just before serving.
Nutrition Facts : Calories 246 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/2 cup, Sodium 66 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
TUSCAN BEANS
Categories Bean Garlic Side Vegetarian Winter Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
- Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
- Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
- Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
- Dress beans with oil at the table.
TUSCAN WHITE BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.
TUSCAN CANNELLINI BEANS
An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.
Provided by Brian Genest
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
- Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
- Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.
Nutrition Facts : Calories 216 calories, Carbohydrate 17.9 g, Cholesterol 31.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 798.4 mg, Sugar 1.3 g
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
TUSCAN BEANS
Provided by Food Network
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.
Nutrition Facts : Calories 338, Fat 9 grams, SaturatedFat 1 grams, Sodium 131 milligrams, Carbohydrate 45 grams, Fiber 12 grams, Protein 18 grams, Sugar 1 grams
TUSCAN BEANS
Make and share this Tuscan Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, over medium heat, saute pancetta for 4 minutes (add olive oil if needed; bacon won't need any oil added).
- Add in onion and garlic, saute/stir approximately 5 more minutes or until veggies are tender and pancetta is crisp; set aside.
- In a lightly greased 2 1/2 quart baking dish, add beans, tomatoes, sage, salt, pepper and pancetta/onion mixture; stir to combine.
- Bake, uncovered, in a 350° oven for 35 minutes or until bubbly.
- Mix in the vinegar.
- Adjust seasoning to taste.
- Sprinkle with parsley and parmesan.
- Serve.
Nutrition Facts : Calories 210.5, Fat 1.5, SaturatedFat 0.3, Sodium 929.5, Carbohydrate 38.1, Fiber 12.8, Sugar 7.7, Protein 12.3
TUSCAN WHITE BEANS
An easy recipe that can be made ahead. It travels very well, and should be served at room temperature. It's healthy, too. What more can you ask for?
Provided by PanNan
Categories Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
- Can be refrigerated up to two days, but serve at room temperature.
TUSCAN BEANS IN SUMMERY TOMATO RAGù
Provided by Kay Chun
Categories Bean Tomato Side Vegetarian High Fiber Father's Day Dinner Summer Healthy Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
- Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
- Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
- Preheat oven to 450°F with rack in middle.
- Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
- Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
- What to drink:
- Avignonesi Rosso di Toscana '05
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- The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.
- The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.
- Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and sauté for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Drain the beans and add them to the vegetables. Add the chicken stock, sage, rosemary, salt, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the Pecorino, season to taste, and serve hot.
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