Bacon Butter Beansand Tomatoes Recipes

Steps:

• Cook bacon in a Dutch oven until crisp.
• Stir in onion and next 3 ingredients; saute until vegetables are tender.
• Stir in tomato, and cook 3 minutes.
• Stir in broth and butterbeans; bring to a boil.
• Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
• Simmer, uncovered 20 minutes stirring often.
• Stir in parsley and remaining ingredients.
• Cook stirring often, 5 minutes; discard bay leaf.

Steps:

• In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.

Steps:

• Preheat oven to 350°F.
• Coat an 11-inch by 7-inch casserole dish with cooking spray.
• Heat oil in a frying pan and add onion & bell pepper. Saute till tender.
• Mix the onion/pepper mixture with corn, beans, tomato sauce, tomatoes & Worcestershire sauce. Taste and add salt & pepper if needed.
• Pour it all in the casserole dish and cover the top with a layer of bacon.
• Cover and bake for 50 minutes, remove cover and bake 10 minutes more or until bacon crisps up.
• *** To make using fresh vegetables:
• Cover the BOTTOM of the dish with the bacon then layer with fresh lima beans, fresh sliced tomatoes, chopped onion and green pepper, fresh white corn (cut off cob, of course), another layer of sliced tomatoes and another layer of bacon on top. Bake as above.

Steps:

• Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans., Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.

Steps:

• Cook the onion and bacon until the onion is softened.
• Add the garlic and cook for another couple of minutes.
• Add the tomatoes and break them up in the pan.
• Add the chicken stock and herbs and simmer for about 20 minutes.
• Remove the herb sprigs, add the beans and cook for about 5 more minutes to heat through.
• Add the Tabasco and pepper to taste.
• Sprinkle liberally with chopped parsley.
• Serve with shaved parmesan and crusty bread.

Steps:

• Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil.
• Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
• Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
• Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
• In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
• Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently.
• Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
• Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
• Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
• Serves 3 people as a main meal and 6 people as an accompaniment.

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.