TOMATO & GARLIC BUTTER BEAN DINNER
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
TOMATO TOASTS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1 chopped plum tomato, 1 grated garlic clove, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt in a food processor. Halve 2 mini baguettes lengthwise, then crosswise. Broil until toasted. Spread with the tomato mixture; season with salt and pepper. Top with shaved manchego.
EASY BUTTER BEANS WITH TOMATO AND MARJORAM
Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor. Canned butter beans or lima beans work just as well.
Provided by Zuza Zak
Yield Serves 2
Number Of Ingredients 8
Steps:
- If you are using soaked dried beans, drain and rinse them and then cook them in a large pan of boiling, salted water for about 35 minutes, or until soft (but not falling apart).
- Meanwhile, heat the oil in a large pan over a medium heat and fry the onion and bacon for about 5 minutes, stirring occasionally, until the onion is softened. Stir in the marjoram and paprika and cook for a further minute or two.
- Once they're glossy, add the chopped tomatoes and the now cooked and drained butter beans (or canned beans). Allow to simmer for 20 minutes, stirring occasionally, before serving with some crusty bread.
ROASTED BEANS AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
- Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.
RIGATONI WITH ROASTED TOMATOES AND BEANS
A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.
Provided by MsEarlene
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
- Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
- Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
- At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g
BUTTER BEAN & TOMATO STEW
Packed full of iron, this stew makes a great side dish or a super healthy supper when partnered with a jacket potato
Provided by John Torode
Categories Buffet, Side dish
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 155 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.98 milligram of sodium
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.
TOMATO-MARINATED GREENS AND BEANS TOAST
This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.
Provided by Kay Chun
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
- Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.
More about "roasted tomato and butter bean toasts recipes"
TUSCAN WHITE BEAN TOASTS WITH GARLIC AND TOMATOES
From wellplated.com
4.9/5 (15)Total Time 25 minsCategory Appetizer, Main CourseCalories 343 per serving
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Arrange the bread in a single layer on a parchment lined baking sheet. Brush each side with 1/2 teaspoon olive oil. Bake for 5 minutes, then flip the slices and return to the oven. Continue baking until the bread is nicely toasted, about 5 additional minutes. Remove from the oven and set aside.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick skillet over medium heat. Add the shallot, tomatoes, salt, and pepper. Let cook, stirring occasionally, until the tomatoes break down and their juice begins to caramelize in the skillet, about 10 to 12 minutes. Stir in the garlic, red wine vinegar, and honey. Let cook 30 seconds, or until just fragrant, then stir in the white beans. Let cook 1 to 2 minutes, until the beans are warmed through. Taste and adjust seasoning as desired. I like to leave the beans like this, but if you like, you can lightly smash them for a more creamy topping.
- To serve, arrange the toasted bread slices on plates. Top with generous spoonfuls of the tomato bean mixture, then sprinkle with Parmesan and thyme. Enjoy immediately.
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