White Beans With Roasted Tomatoes Recipes

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WHITE BEANS WITH ROASTED TOMATOES



White Beans with Roasted Tomatoes image

Categories     Bean     Onion     Tomato     Side     Roast     Vegetarian     Basil     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Steps:

  • Cook beans:
  • Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking:
  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish:
  • Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

WHITE BEANS WITH ROASTED TOMATOES



White Beans With Roasted Tomatoes image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 4

1 pound dry white beans
2 cups chicken stock, preferably homemade
8 ripe tomatoes
Coarse salt and freshly ground pepper to taste

Steps:

  • Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
  • Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
  • Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 745 milligrams, Sugar 7 grams

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS



Penne with Roasted Tomatoes, Garlic, and White Beans image

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 9

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
  • Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
  • When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS



Penne with Pan-Roasted Tomatoes and White Beans image

This pasta dish is pretty spectacular. It's just a few ingredients that combine to make something fabulous-and that, in a nutshell, is the secret of Italian cooking. The roasted tomatoes and roasted garlic are rich and delicious, the beans add protein and texture, and the basil brings a fresh flavor.

Yield serves 4

Number Of Ingredients 8

1 pound uncooked penne pasta
4 Roma tomatoes
3 cloves garlic
1/4 cup fresh basil leaves
1 tablespoon olive oil
1 (15-ounce) can white beans
Salt and pepper
1/4 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
  • Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
  • Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
  • Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

WHITE BEANS WITH ROASTED TOMATOES



White Beans With Roasted Tomatoes image

Make and share this White Beans With Roasted Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb dried cannellini beans, picked over and rinsed (2 cups)
1 lb cipolline onion (left unpeeled)
1 1/2 teaspoons salt
2 lbs large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors, 4 cups)
1 teaspoon salt
1 teaspoon sugar
1/2 cup extra virgin olive oil
1/4 cup torn fresh basil leaf

Steps:

  • Cook beans: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak. Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500°F
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up.
  • Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish: Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

Nutrition Facts : Calories 365.2, Fat 14.4, SaturatedFat 2, Sodium 750.9, Carbohydrate 47, Fiber 17, Sugar 8.7, Protein 15.4

ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

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

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

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.

WHITE BEAN SALAD WITH SPICY ROASTED TOMATOES AND BROCCOLI



White Bean Salad With Spicy Roasted Tomatoes and Broccoli image

A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
3 large garlic cloves, thinly sliced
5 teaspoons extra-virgin olive oil
1/2 teaspoon coarse salt
1 pound large cherry tomatoes, halved (about 3 cups)
1 tablespoon coarsely chopped fresh oregano
1/4 teaspoon crushed red pepper, flakes
1 1/2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
Freshly ground pepper
2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans
2 ounces baby spinach (about 2 cups)

Steps:

  • Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
  • Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
  • Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
  • Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

Nutrition Facts : Calories 253 g, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, Sodium 700 g

WHITE BEANS, POLENTA, ROASTED TOMATOES AND GARLIC



White Beans, Polenta, Roasted Tomatoes and Garlic image

Provided by Marian Burros

Categories     dinner, main course

Time 45m

Yield 2 servings as main course

Number Of Ingredients 13

8 cloves garlic, peeled
Canola oil for greasing pan
4 plum tomatoes, halved and seeded
6 sage leaves, chopped
1 cup chicken or beef stock
1 15 1/2-ounce can white beans, rinsed and drained
1/4 teaspoon salt (optional)
Freshly ground black pepper to taste
2 cups water
1 tablespoon butter
1 tablespoon milk
1/8 teaspoon salt
1/2 cup instant polenta

Steps:

  • To make the beans, preheat oven to 400 degrees.
  • Fill a small saucepan with enough water to cover the garlic. When water boils add garlic and cook one minute. Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor. Mash the garlic with garlic press; set aside.
  • Lightly oil a roasting pan and place tomatoes in pan. Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered. When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
  • Add the garlic, sage, stock and beans. Simmer until mixture is thick and most of the liquid has evaporated. Season with salt if desired and pepper.
  • To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
  • When water boils, reduce heat slightly and slowly whisk in polenta. Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
  • To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 20 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 353 milligrams, Sugar 7 grams, TransFat 0 grams

STEWED WHITE BEANS WITH TOMATOES



Stewed White Beans With Tomatoes image

Provided by Moira Hodgson

Categories     one pot, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 pound dried white beans
1 10-ounce can plum tomatoes, with their juice
1 medium onion, finely chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper to taste
1/2 cup snipped parsley or basil leaves
2 tablespoons extra-virgin olive oil

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

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2012-03-12 4 Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth …
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  • Cook beans: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
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2022-02-08 Preheat the oven to 210°C / 410°F fan. In a baking dish, mix the cherry tomatoes with ½ a tablespoon of olive oil and 1 teaspoon of dried mixed herbs. Bake in the oven for 20-25 minutes until the tomatoes start to look wrinkly and begin to burst. While the tomatoes are roasting – start cooking the stew base.
From theautiekitchen.com


ROASTED ITALIAN SAUSAGES, TOMATOES AND WHITE BEANS
2021-09-14 Arrange the sausages, red onion, garlic cloves, and tomatoes in the skillet. Season with the Italian seasoning and a generous amount of salt and black pepper, to taste. Place the skillet in the oven and roast for 20-25 minutes. Remove from oven and add the white beans and red wine vinegar to the skillet and gently stir to combine.
From justplaincooking.ca


GREEK STYLE ROASTED WHITE BEANS WITH SUMMER VEGETABLES
Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside. Preheat oven to 350 F (180 C). Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans. Add the halved cherry tomatoes and mix gently.
From olivetomato.com


SPICY ROASTED TOMATO WHITE BEAN STEW
2022-02-11 Pre-heat oven to 350ºF (180ºC). Add tomatoes to a baking dish, drizzle 1 tablespoon olive oil, and season with ¼ teaspoon salt and black pepper. Toss to coat and bake for 25-30 minutes or until soft. In the last 10 minutes …
From sunglowkitchen.com


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Top Asked Questions

How to cook beans in the oven with tomatoes?
Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside. Preheat oven to 350 F (180 C). Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans. Add the halved cherry tomatoes and mix gently.
How long does it take to cook white beans and tomatoes?
Sign in This combination of white beans, tomatoes, and cipolline is exceptionally delicious. Letting your tomatoes cook to the point where they become caramelized and start to fall apart adds sweetness and a layer of deep flavor to the dish. Active time: 1 hr Start to finish: 9 1/4 hr (includes soaking)
What is the best way to cook white beans and peppers?
This hearty dish includes white beans, peppers and cherry tomatoes, roasted in olive oil until moist and tender. Soak beans overnight. Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside.
What is the best way to cook white beans in Greece?
Greek Style Roasted White Beans with Summer Vegetables. Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans.

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