ROASTED TOMATO AND WHITE BEAN STEW
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
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.
HEARTY WHITE BEAN STEW RECIPE BY TASTY
Here's what you need: medium leek, olive oil, pancetta, carrot, celery stalk, cremini mushroom, garlic, kosher salt, fresh thyme sprigs, diced tomato, great northern beans, low sodium vegetable broth, parmesan cheese, bread
Provided by Greg Perez
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the root end and the tough, dark green top of the leek and remove any thick outer layers. Cut the leek in half lengthwise, then slice into ¼-inch (6-mm) thick half moons.
- Transfer to a bowl of water and shake around with your fingers to loosen any dirt or grit. Let the leeks sit in the water for a couple minutes to let any grit to sink to the bottom of the bowl. Carefully remove the cleaned leeks from the bowl, leaving the dirty water behind.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy and most of the fat has rendered, about 8 minutes.
- Add the leeks, carrots, celery, mushrooms, and garlic. Season with salt. Cook for 5-6 minutes, until the vegetables have released their juices and begin to soften.
- Add the thyme leaves, tomatoes, beans, and vegetable stock. Stir to combine, then bring to a boil, cover, and cook, stirring occasionally, for 20 minutes until slightly reduced and hot throughout. Season with more salt, to taste.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread.
- Enjoy!
Nutrition Facts : Calories 1128 calories, Carbohydrate 87 grams, Fat 100 grams, Fiber 9 grams, Protein 14 grams, Sugar 21 grams
WHITE BEAN CHICKEN STEW
Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
WHITE BEAN AND KALE STEW
The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their structure.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
- Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
- Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
- Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
Nutrition Facts : Calories 254 g, Cholesterol 6 g, Fat 7 g, Fiber 8 g, Protein 12 g, SaturatedFat 2 g, Sodium 272 g
WHITE BEAN STEW WITH CARROTS, FENNEL AND PEAS
A supply of dried white beans in the pantry means you can always make some sort of white bean stew without a trip to the store. White beans are welcome in any season, though this dish is perfect for spring, with its bright green peas. Use any kind of white bean: ordinary white northern or navy beans, larger cannellini or corona beans or, as pictured here, a small Italian heirloom variety called purgatory bean. This stew is versatile; it's equally delicious served hot or at room temperature, and it can be a first course, a main course or part of an antipasto. Finish with a drizzle of good, fruity extra virgin olive oil. The spicy herb topping makes a bright embellishment.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Put beans in a heavy-bottomed pot along with clove-studded onion, bay leaf and rosemary. Add cold water to cover by about 2 inches, cover the pot, and place over high heat. Bring to a boil, then reduce heat to maintain a gentle simmer, with lid ajar. Check beans occasionally and add water as necessary to keep liquid 1 inch above beans.
- After 40 minutes, add 2 teaspoons salt, carefully stirring with a wooden spoon to avoid smashing beans. Continue cooking until beans are tender, about 1 to 1 1/2 hours total. (Some beans cook more quickly, so begin checking after 1 hour.) Let beans cool in cooking liquid. You may cook beans to this point several hours or up to a day in advance.
- Heat olive oil in a wide deep skillet or Dutch oven over medium-high heat. Add diced onions, celery, carrots and fennel, season generously with salt and pepper, then add fennel seed, red pepper flakes and garlic. Cook mixture until softened, about 10 minutes, stirring occasionally; lower heat if necessary to keep vegetables from browning. Set aside.
- Meanwhile, if using yellow carrots, simmer them in a saucepan of well-salted water. When carrots are cooked through but firm, about 5 minutes, remove from water with a slotted spoon and spread on a platter to cool.
- Simmer peas in a saucepan of well-salted water for about 2 minutes. (If you cooked yellow carrots, you can use the same saucepan and water to simmer peas.) Drain and add peas to diced vegetable mixture.
- To assemble dish, return the skillet with the vegetables to the stove over medium high heat. Add drained white beans, reserving the bean cooking liquid. Cook, stirring, until heated through, about 5 minutes, gradually adding enough cooking liquid to keep mixture a bit soupy, 1 cup or so. Taste and adjust for salt. Add cooked yellow carrots, and let them heat through.
- Transfer stew to a deep platter or wide serving bowl. Mix together parsley, mint, lemon zest and chile and sprinkle over the top. Garnish with halved eggs, lightly salted, and drizzle everything with 2 tablespoons tasty extra-virgin olive oil.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 3 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams, TransFat 0 grams
WHITE BEAN AND MUSHROOM STEW
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.
Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g
WHITE BEAN STEW
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.
WHITE BEAN SOUP STEW
Steps:
- Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs. Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice.
SEVILLA´S BEST-KEPT WHITE BEAN STEW | POTAJE DE CHíCHAROS
Steps:
- Heat a large deep fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
- After 2 minutes add in 2 slices baguette (1/2 inch / 1.25 cm thick) and 4 cloves garlic (peeled), fry the slices of baguette for 2 minutes per side and the cloves of garlic for 3 to 4 minutes, or until golden fried, remove the garlic and slices of baguette from the pan and transfer into a mortar, set aside
- Using the same pan with the same heat, add in 1 onion roughly diced and 1 green bell pepper finely chopped, mix with the olive oil, after 5 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and quickly mix together, then add in 1/2 cup tomato sauce and simmer for a couple of minutes
- After 3 minutes and the tomato sauce has thickend, add in 1 large potato that´s been cut into small 1/2 inch (1.25 cm) thick pieces, 2 cups cooked white beans (I used jarred and rinsed before adding) and season with sea salt & black pepper, gently mix together until well mixed, then add in 3 cups vegetable broth and 1 bay leaf, raise the heat to a high heat and mix together, once it comes to a boil, place a lid on the pan and lower the heat to a low-medium heat
- While the stew is cooking, move back to the mortar with the garlic & bread, add in 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste
- About 20 minutes after placing the lid on the pan, the potatoes should be perfectly cooked, if you can pierce them with a toothpick and it easily goes in, they are ready, for the final step add the bread & garlic mixture into the stew, mix together and cook for another 2 minutes, then remove from the heat
- Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Nutrition Facts : Calories 560 kcal, Carbohydrate 87 g, Protein 20 g, Fat 16 g, SaturatedFat 2 g, Sodium 1950 mg, Fiber 15 g, Sugar 11 g, UnsaturatedFat 13 g, ServingSize 1 serving
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Stew
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
FAST WHITE-BEAN STEW
A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.
Provided by Annacia
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
- Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
- Stir in broth, beans, ham, and pepper and bring to a boil.
- Reduce heat and simmer, uncovered, 5 minutes.
- Stir in greens and cook until wilted.
- While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
- Serve stew with toasts.
Nutrition Facts : Calories 965.3, Fat 19.1, SaturatedFat 5.4, Cholesterol 53.3, Sodium 1118, Carbohydrate 144.2, Fiber 22.8, Sugar 6.9, Protein 56.4
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- In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf and thyme and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the water, ham hock and drained beans and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
- Remove the ham hock from the stew and chop the meat; discard the bones, skin and gristle. Discard the bay leaf. Add the ham hock meat to the beans, season with salt and pepper and serve with Sautéed Mustard Greens and Garlic Mayonnaise.
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