TWO-BEAN TOMATO BAKE
Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. It's even more flavorful when you use your garden harvest. We love the crumb topping because it adds a fantastic crunch.-Dorothy Rieke, Julian, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside. , In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish., Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture. , Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown.
Nutrition Facts : Calories 124 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 283mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
CHEESY WHITE BEAN-TOMATO BAKE
For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, beans, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams
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
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
BEANS, BACON & TOMATO BAKE
Bacon, tomatoes and lima beans combine for a nutrient-packed side dish that makes the perfect accompaniment to turkey. -Karen Kumpulainen, Forest City, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 666mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
GREEN BEAN AND TOMATO CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.
- Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.
- Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.
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TOMATO CASSEROLE {EASY ONE-PAN FAMILY DINNER}
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5/5 (16)Total Time 40 minsCategory Main CourseCalories 354 per serving
- Heat 3 tablespoons of olive oil in a large, deep ovenproof skillet over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down.
- Off the heat, stir in the beans, spinach, and basil until well mixed. Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil.
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