TUSCAN WHITE BEANS IN TOMATO SAUCE
White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Tomatoes
Time 8h50m
Yield 6
Number Of Ingredients 7
Steps:
- Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
- Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
- Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g
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 TOMATO-WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
TUSCAN WHITE BEAN AND TOMATO SOUP
For a perfect summer supper, serve this hearty country soup with crusty bread, a tossed green salad and a glass of chilled white wine.Summer's vine-ripened tomatoes are a must for this soup! Originally from an August 1984 issue of Bon Apetit in a Great Tomato Recipes article.
Provided by Leslie in Texas
Categories Vegetable
Time 2h30m
Yield 4 quarts
Number Of Ingredients 15
Steps:
- Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
- Add stock and bay leaves to beans.
- Simmer until tender, about 1 hour.
- Heat oil in heavy large saucepan over medium-high heat.
- Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
- Add pancetta and stir until translucent,about 3 minutes.
- Add ham, sugar and garlic and stir 5 minutes.
- Stir in tomatoes and bring to a boil.
- Reduce heat to simmer.
- Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
- Blend in lemon juice;season with salt and pepper.
- Let soup stand at room temperature several hours.
- Garnish with parsley before serving.
Nutrition Facts : Calories 698.8, Fat 31, SaturatedFat 6.5, Cholesterol 56, Sodium 1666.6, Carbohydrate 73.5, Fiber 17.8, Sugar 27.7, Protein 38.4
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
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 AND TOMATOES
A super-quick, simple, and healthy side dish that can be thrown together at the last minute with ingredients you probably already have in your pantry. I sometimes like to also add a clove of minced garlic. From Cooking Light.
Provided by GaylaJ
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary, and red pepper; heat to boiling.
- If desired, sprinkle with black pepper and/or garnish with rosemary.
- Serve with a slotted spoon.
Nutrition Facts : Calories 147.2, Fat 1, SaturatedFat 0.2, Sodium 655, Carbohydrate 27.5, Fiber 8.3, Sugar 7.2, Protein 8.1
SAUSAGES WITH WHITE BEANS IN TOMATO SAUCE
Provided by Lori De Mori
Categories Bean Tomato Sauté Dinner Sausage Fall Sage Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium heat. Add garlic. Sautégarlic until golden, about 2 minutes. Add sausages; sauté until browned, about 5 minutes. Add 1/2 cup reserved bean cooking liquid, tomatoes with juice, and sage. Simmer 5 minutes. Add beans and 1 cup water. Cover and simmer until sausages are cooked through, adding more water by 1/4 cupfuls if dry, about 30 minutes. Uncover and simmer until sauce thickens, if desired. Season with salt and pepper.
- What to drink:
- Robust, spicy Falesco 2006 Vitiano Rosso ($9).
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- Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf.
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