White Bean Sage And Tomato Salad Recipes

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WHITE BEAN TOMATO SALAD



White Bean Tomato Salad image

This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2-1/2 cups diced plum tomatoes (about 1 pound)
1/4 teaspoon salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup finely chopped onion
1/4 cup minced fresh basil or 1-1/4 teaspoons dried basil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 garlic clove, minced
2 teaspoons olive oil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Steps:

  • Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

WHITE BEAN, SAGE AND TOMATO SALAD



White Bean, Sage And Tomato Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 8

3/4 pound dried white beans
1 teaspoon mustard
About 1 tablespoon white-wine vinegar
About 1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/2 cup fresh sage leaves
6 plum tomatoes
1/2 red onion, chopped

Steps:

  • Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
  • Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
  • Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE



White Bean, Tomato and Sausage Orecchiette image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish

Steps:

  • Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
  • Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
  • Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
  • Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
  • Plate the pasta and top with more Parmesan and basil. Serve immediately.

BEAN AND TOMATO STEW WITH SAGE



Bean and Tomato Stew with Sage image

White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying.

Provided by amanda1432

Categories     Soups, Stews and Chili Recipes     Stews

Time 45m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil
4 cloves garlic, quartered
¼ cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
¼ teaspoon ground black pepper
1 ½ teaspoons ground sage
½ teaspoon dried thyme
1 bay leaf
1 (16 ounce) can cannellini beans
1 pinch salt and pepper

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
  • Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 20.6 g, Fat 10.6 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 393.9 mg, Sugar 2.7 g

CHEESY WHITE BEAN-TOMATO BAKE



Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

WHITE BEANS IN TOMATO SAUCE



White Beans in Tomato Sauce image

Make and share this White Beans in Tomato Sauce recipe from Food.com.

Provided by run for your life

Categories     Beans

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups dried cannellini beans, picked over and rinsed
1 sprig sage, plus 1/2 teaspoon chopped sage
2 garlic cloves, 1 minced
1 small bay leaf
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
salt
1 cup canned tomato sauce
fresh ground pepper

Steps:

  • Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
  • 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.
  • Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup of oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
  • Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 338.2, Fat 14.1, SaturatedFat 1.9, Sodium 229.1, Carbohydrate 40.1, Fiber 15.9, Sugar 3.1, Protein 15.1

TUSCAN WHITE BEANS IN TOMATO SAUCE



Tuscan White Beans in Tomato Sauce image

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

1 ¼ cups dry cannellini beans
1 teaspoon baking soda
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh sage
1 ½ cups tomato sauce
salt and ground black pepper to taste

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

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