White Beans With Sage And Tomatoes Recipes

WHITE BEAN, SAGE AND TOMATO SALAD

White Bean, Sage And Tomato Salad image

Provided by Moira Hodgson

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

TUSCAN WHITE BEANS WITH SAGE

Tuscan White Beans With Sage image

A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.

Provided by Lizzymommy

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced or 2 tablespoons minced garlic
1 cup carrot, chopped
2 tablespoons fresh sage, minced
28 ounces petite diced tomatoes (undrained)
2 (15 7/8 ounce) cans white beans (cannellini or great northern)
1 1/2 tablespoons fresh lemon juice

Steps:

Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
Add the can of tomatoes, heat through.
Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
Just before serving, stir in the lemon juice.
This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5

WHITE BEANS IN TOMATO SAUCE WITH SAGE AND PANCETTA

White Beans in Tomato Sauce with Sage and Pancetta image

Categories Bean Herb Pork Tomato Side Quick & Easy Legume Fall Sage Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 side dish servings

Number Of Ingredients 9

Ingredients

1 cup chopped onion
3/4 cup chopped peeled carrot
3/4 cup chopped celery
2 ounces thinly sliced pancetta or 2 bacon slices, chopped
3 garlic cloves, minced
3/4 teaspoon dried rubbed sage
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup canned low-salt chicken broth

Steps:

Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.

WHITE BEANS WITH SAGE AND OLIVE OIL

White Beans with Sage and Olive Oil image

Categories Bean Garlic Herb Side Vegetarian Legume Fall Sage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 pound dried Great Northern beans
6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced
Additional olive oil

Steps:

Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
Using slotted spoon, transfer beans to bowl. Top with more oil.

WHITE BEANS WITH SAGE AND TOMATOES

White Beans With Sage and Tomatoes image

This is a whizz-bang recipe that tastes better than the sum of its ingredients. The leftovers taste even better, I think. I often puree the leftovers and add chicken broth for instant bean soup. This recipe is adapted from one that appeared in Gourmet so long ago that the balsamic vinegar features a note: "balsamic vinegar available in specialty foods shops."

Provided by fluffernutter

Categories Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried white beans
4 ounces bacon, chopped
2 teaspoons dried sage
1 leek, chopped (white part only)
2 tablespoons olive oil
1 (28 ounce) can Italian plum tomatoes, drained
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Combine beans and enough water to cover by 2 inches in a saucepan. Bring to a boil, remove from heat, and let stand for 1 hour. Drain.
Combine beans and water to cover, bacon, sage, leek, and oil and bring to a boil. Transfer to a baking dish, cover, and bake at 300 degree for 2 hours (check the water level occasionally and add more if needed.) Add the tomatoes and bake, dcovered, for 30 minutes longer. Stir in the vinegar, salt and pepper.

Nutrition Facts : Calories 288.5, Fat 10.4, SaturatedFat 2.8, Cholesterol 9.6, Sodium 424.2, Carbohydrate 36.2, Fiber 9.2, Sugar 4.2, Protein 14.5

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