Stewed White Beans Recipes

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.

Steps:

• In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

Steps:

• Rinse the beans with cold water and pick over carefully. Put them in a heavy casserole with the pig's feet and tomatoes. Add water to cover. Season with salt and pepper, cover and simmer for about 1 1/2 hours, or until cooked, adding more water if necessary. Set aside until half an hour before serving.
• Preheat oven to 425 degrees. Stir in to the beans the parsley, garlic, 4 tablespoons butter, more salt and pepper if necessary. Sprinkle with bread crumbs, dot with remaining butter and bake, uncovered, until sizzling.

Steps:

• Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
• Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
• Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.