Homemade Beans In Tomato Sauce Recipes

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HOMEMADE BEANS IN TOMATO SAUCE

Make your own & healthier version of baked beans in a tangy homemade tomato sauce

Provided by AntonyW89

Time 20m

Yield Serves 2

Number Of Ingredients 9



Homemade Beans in Tomato Sauce image

Steps:

  • PREP - After chopping the Carrot, Celery & Tomato, Heat the Olive / Rapeseed oil in a small pan. ENSURE HEAT IS ON LOW Then add the Carrot & Celery and cook until soft (about 5 mins) occasionally stirring around the pan
  • Once the Carrot & Celery are soft add the Tomato & drained Haricot Beans and mix all of it up in the pan, cooking for a further 3-4 mins. Then add the Paprika, Worcestershire Sauce & Tomato Puree and stir in well.
  • Add the Boiling Water and stir everything in the pan. Cover and simmer for a further 5-7 mins. Once it starts to bubble, stir around until it becomes thick & saucy, Then Serve

1 tbsp Olive / Rapeseed Oil
200g Haricot Beans (Drained)
1/2 Celery Stick (finely chopped)
1/2 Carrot (finely chopped)
1 Salad / Beef Tomato (finely chopped)
1 tbsp Paprika
1 tsp Worcestershire Sauce
2 tbsp Tomato Puree
50ml Boiling Water

TOMATOES AND BEANS

This can serve as a side dish in place of potatoes or makes a great main course.

Provided by bfr610

Categories     Side Dish     Beans and Peas

Time 35m

Yield 4

Number Of Ingredients 7



Tomatoes and Beans image

Steps:

  • Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
  • Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 33.1 g, Cholesterol 1.5 mg, Fat 15.2 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 1023.4 mg, Sugar 0.3 g

¼ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
2 (15 ounce) cans cannellini beans, drained and rinsed
½ teaspoon salt
1 ½ cups cherry tomatoes, halved and seeded
1 cup chicken broth
freshly ground black pepper to taste

TUSCAN WHITE BEANS IN TOMATO SAUCE

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



Tuscan White Beans in Tomato Sauce image

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

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

CROCK-POT BAKED BEANS IN TOMATO SAUCE

Very easy, I think it tastes best when cooked slow and I found with my slow cooker I had to cook for an hour or two longer than the recipe says. My hubby loves this recipe! If you have used up all the reserved fluid and need extra fluid while cooking, in particular when on high, use up to 1/2 cup of tomato juice. Prep time does not include the bean soak.

Provided by Kim738

Categories     Beans

Time 7h20m

Yield 5-6 serving(s)

Number Of Ingredients 12



Crock-Pot Baked Beans in Tomato Sauce image

Steps:

  • Soak beans overnight in large bowl.
  • Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
  • Drain beans reserving 2 cups of liquid.
  • Add beans to slow cooker.
  • In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
  • Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
  • Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
  • Check and add a little of the reserved liquid as necessary.
  • *or high 4-5 hours.

Nutrition Facts : Calories 463.9, Fat 5.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 361.7, Carbohydrate 85.9, Fiber 23, Sugar 28.7, Protein 22.2

1 lb dried navy beans
5 cups water
5 -6 pieces bacon
1 cup tomato juice
1/2 cup onion, chopped
1/4 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon seasoning salt
1 1/2 teaspoons pepper, ground mixture
1 teaspoon chili powder

BEANS WITH PORK AND TOMATO SAUCE

Make and share this Beans With Pork and Tomato Sauce recipe from Food.com.

Provided by Theresa P

Categories     Beans

Time 13h

Yield 3 quarts

Number Of Ingredients 8



Beans With Pork and Tomato Sauce image

Steps:

  • Cover beans with cold water and let stand 12-18 hours in a cool place.
  • Drain and cover with boiling water; boil for 3 minutes.
  • Remove from heat and let stand for 10 minutes;drain.
  • Combine tomato juice, sugar, salt, onion and spices; heat to boiling.
  • Pack 1 cup of beans into hot jar and put in a piece of salt pork and then fill jar about 3/4 full with beans.
  • Pour hot tomato sauce to within 1 inch from top of jar.
  • Adjust caps.
  • Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes at 10 pounds pressure.

Nutrition Facts : Calories 1312.1, Fat 34.8, SaturatedFat 11.5, Cholesterol 32.5, Sodium 2463.8, Carbohydrate 192.3, Fiber 69, Sugar 30.4, Protein 65.3

1 quart dried navy beans (about 2 pounds)
1/4 lb salt pork, cut into pieces
1 quart tomato juice
3 tablespoons sugar
2 teaspoons salt
1 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

GREEN BEANS IN TOMATO SAUCE

I had these beans at a dinner party. I'm so glad the hostess was willing to share the recipe. A very unique and different way to serve fresh green beans.

Provided by Patti Terranova

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12



Green Beans in Tomato Sauce image

Steps:

  • Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
  • In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 10.5 g, Fat 7 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 103.5 mg, Sugar 3.6 g

1 pound fresh green beans, trimmed
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
1 (14.5 ounce) can diced tomatoes including juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
1 pinch white sugar, or to taste
salt and ground black pepper to taste
1 tablespoon olive oil
1 clove garlic, chopped

PINTO BEANS IN SPICY TOMATO SAUCE

This is a recipe I came up with as a substitute for canned chili beans. This is not spicy really but this is usually what you will find the beans called in the grocery aisle. I don't care for kidney beans so I use pintos, but I am sure they would work also. Cooked beans freeze well so it makes sense to cook the whole package and be done.

Provided by Amy in Kansas

Categories     Beans

Time 10h

Yield 10-12 cups

Number Of Ingredients 9



Pinto Beans in Spicy Tomato Sauce image

Steps:

  • Sort and rinse beans to remove bad beans, rocks and dirt.
  • Soak overnight or between 6-8 hours.
  • Drain and rinse soaked beans.
  • Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
  • When cooked, drain water from beans.
  • Add tomato sauce, chili powder, garlic powder and onion powder.
  • Heat through to meld flavors.
  • Cool and freeze 2 cups of beans in sauce in quart bags.

Nutrition Facts : Calories 356.9, Fat 1.7, SaturatedFat 0.3, Sodium 1883.4, Carbohydrate 66, Fiber 16.4, Sugar 6.1, Protein 21.2

2 lbs dried pinto beans, sorted and rinsed
1/8 cup kosher salt
1/2 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 (29 ounce) can tomato sauce
3 tablespoons chili powder
1 teaspoon garlic
1 teaspoon onion powder

SLOW-COOKER BEANS IN TOMATO SAUCE

Make a meal of these beans by serving them with fresh, baked biscuits or warm buns. You could also serve them as a side dish for such things as barbecued ribs. These beans require a slow cooker with a 4.5 litre to 6.5 litre capicity.

Provided by Chef mariajane

Categories     One Dish Meal

Time 8h

Yield 14 cups

Number Of Ingredients 12



Slow-Cooker Beans in Tomato Sauce image

Steps:

  • Place the beans in a large pot and cover with 10 cups of cold water. Soak the beans in the water at room temperature overnight.
  • Bring the beans to a boil, and then reduce the heat until the water is gently simmering. Cook the beans until just tender, about 45-60 minutes, and then drain well. Place all the remaining ingredients, except the salt and pepper, in your slow cooker and mix well.
  • Mix in the beans. Cover and cook on the low setting for 8 hours or until the beans are tender, bubbly and delicious. Taste the beans, add salt and pepper if needed, and serve.

Nutrition Facts : Calories 121.3, Fat 0.9, SaturatedFat 0.1, Sodium 340.6, Carbohydrate 25.6, Fiber 3.1, Sugar 11.9, Protein 4

2 cups dried small white beans or 2 cups navy beans
1 (680 ml) can tomato sauce
1 cup vegetable stock
1/2 cup water or 1/2 cup beer
1/2 cup barbecue sauce
1/3 cup cooking molasses
1/3 cup maple syrup
1 medium onion, finely diced
2 tablespoons dried mustard
1 teaspoon chili powder
1/2 teaspoon ground cumin
salt and freshly ground pepper

GREEN BEANS IN SEASONED TOMATO SAUCE

My husband and I used to visit a Lebanese restaurant in DC and loved their dish called 'Loubieh Bel Zeit.' When we moved away we craved this dish, so I tried to re-create it and came up with the following recipe. My husband LOVES it and wants me to make it all of the time now.

Provided by luv2trvl2it

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 8

Number Of Ingredients 8



Green Beans in Seasoned Tomato Sauce image

Steps:

  • Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
  • Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.

Nutrition Facts : Calories 72 calories, Carbohydrate 9.8 g, Fat 3.6 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 143.8 mg, Sugar 4.1 g

2 tablespoons olive oil
1 onion, diced
3 tablespoons chopped garlic, or to taste
salt to taste
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 (12 ounce) bag thin green beans, trimmed
1 teaspoon white sugar
⅛ teaspoon ground cinnamon

SAUSAGES WITH WHITE BEANS IN TOMATO SAUCE

Provided by Lori De Mori

Categories     Bean     Tomato     Sauté     Dinner     Sausage     Fall     Sage     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Sausages with White Beans in Tomato Sauce image

Steps:

  • Heat oil in large skillet over medium heat. Add garlic. Sautégarlic until golden, about 2 minutes. Add sausages; sauté until browned, about 5 minutes. Add 1/2 cup reserved bean cooking liquid, tomatoes with juice, and sage. Simmer 5 minutes. Add beans and 1 cup water. Cover and simmer until sausages are cooked through, adding more water by 1/4 cupfuls if dry, about 30 minutes. Uncover and simmer until sauce thickens, if desired. Season with salt and pepper.
  • What to drink:
  • Robust, spicy Falesco 2006 Vitiano Rosso ($9).

2 tablespoons olive oil
4 garlic cloves, peeled, crushed
6 whole sweet Italian sausages (about 1 1/4 pounds)
6 cups cooked white beans with 1/2 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage )
1 14-to 15-ounce can plum tomatoes in juice; tomatoes chopped, juice reserved
2 large fresh sage sprigs
1 cup (or more) water

VEGETARIAN BAKED BEANS IN TOMATO SAUCE

Why buy baked beans when they are so easy to make yourself. Vegetarian baked beans with a tangy tomato sauce are a British staple. Can be served hot or cold.

Provided by Churgin

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 14h10m

Yield 10

Number Of Ingredients 9



Vegetarian Baked Beans in Tomato Sauce image

Steps:

  • Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
  • Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
  • Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
  • Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
  • Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 44.8 g, Fat 0.8 g, Fiber 9.3 g, Protein 12.7 g, SaturatedFat 0.1 g, Sodium 937.2 mg, Sugar 13.5 g

1 (16 ounce) package dry kidney beans
2 teaspoons salt, divided
3 ½ (6 ounce) cans tomato paste
¼ cup brown sugar
2 tablespoons vinegar
1 tablespoon cornmeal
1 teaspoon ground cumin
½ teaspoon hot paprika
½ teaspoon ground ginger

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