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.
WHITE BEANS WITH ROASTED TOMATOES
Categories Bean Onion Tomato Side Roast Vegetarian Basil Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook beans:
- Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
- Blanch onions in boiling salted water , 1 minute, then drain and peel.
- Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
- Roast tomatoes while beans are cooking:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
- Assemble dish:
- Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
WHITE BEANS WITH ROASTED TOMATOES
Provided by Moira Hodgson
Categories side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
- Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
- Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 745 milligrams, Sugar 7 grams
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
- Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
- In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
- Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
- To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
- Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.
STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY
If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
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.
WHITE BEAN SALAD WITH SPICY ROASTED TOMATOES AND BROCCOLI
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
- Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
- Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
- Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.
Nutrition Facts : Calories 253 g, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, Sodium 700 g
ROASTED COD WITH WHITE BEANS, TOMATO COMPOTE, AND TRUFFLE OIL
Make and share this Roasted Cod With White Beans, Tomato Compote, and Truffle Oil recipe from Food.com.
Provided by Sandi From CA
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium-high heat, add the shallots and garlic, and sauté for 1 minute. Add the tomatoes and season with salt and pepper.
- Reduce heat to medium low and cook the tomatoes until all the liquid has evaporated, but the tomatoes are still slightly chunky.
- While the tomatoes are cooking, heat the remaining tablespoon of oil in a large frying pan over high heat. Season both sides of the cod with salt and freshly ground black pepper, and sear each side for about 2 minutes, or until nicely browned. When the fillets are seared, place them on a baking sheet. Put cod in the oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.).
- Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and purée until smooth to make the sauce. Season to taste with salt and pepper.
- To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Drizzle with tiny drops of truffle oil.
Nutrition Facts : Calories 277.1, Fat 6, SaturatedFat 0.9, Cholesterol 65.2, Sodium 94.6, Carbohydrate 22.3, Fiber 5, Sugar 4.2, Protein 33.5
WHITE BEANS WITH ROASTED TOMATOES
Make and share this White Beans With Roasted Tomatoes recipe from Food.com.
Provided by dicentra
Categories Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak. Drain well in a colander.
- Blanch onions in boiling salted water , 1 minute, then drain and peel.
- Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
- Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500°F
- Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up.
- Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
- Assemble dish: Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
Nutrition Facts : Calories 365.2, Fat 14.4, SaturatedFat 2, Sodium 750.9, Carbohydrate 47, Fiber 17, Sugar 8.7, Protein 15.4
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
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
More about "white beans with roasted tomatoes recipes"
BBC GOOD FOOD - CANNELLINI BEANS WITH ROASTED ONIONS
From sync.myfitnesspal.com
HOMEMADE - WHITE BEAN & ROASTED TOMATO SOUP CALORIES, CARBS …
From frontend.myfitnesspal.com
ROASTED TOMATO AND WHITE BEAN STEW - MAPLEWOOD ROAD
From maplewoodroad.com
FENNEL-CRUSTED BEEF ROAST WITH WHITE BEANS, TOMATOES AND …
From pinterest.com
WHITE BEANS WITH ROASTED TOMATOES RECIPE | LIVESTRONG.COM
From app.livestrong.com
WHITE BEANS WITH ROASTED CHERRY TOMATOES - PATI JINICH
From patijinich.com
WHITE BEANS WITH ROASTED TOMATOES - FAMILY EATS
From familyeats.net
RECIPE FOR KIELBASA WITH WHITE BEANS AND TOMATO | ALMANAC.COM
From almanac.com
ROASTED FENNEL, TOMATOES, AND WHITE BEANS WITH PARMESAN …
From self.com
WHITE BEANS WITH ROASTED TOMATOES - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED ITALIAN SAUSAGES, TOMATOES AND WHITE BEANS
From justplaincooking.ca
SMOKY WHITE BEANS WITH ROASTED TOMATOES - FOOD BANJO
From foodbanjo.com
KAY NUTRITION
From kaynutrition.com
ROASTED COD WITH WHITE BEANS, TOMATO, AND TRUFFLE OIL
From greatist.com
WHITE BEANS AND ROASTED TOMATOES - CREATE THE MOST AMAZING …
From recipeshappy.com
WHITE BEANS WITH ROASTED CHERRY TOMATOES AND PESTO - THRIFTY …
From thriftyfoods.com
HEARTY ROASTED TOMATO AND WHITE BEAN STEW | 12 TOMATOES
From 12tomatoes.com
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS - ELLIE KRIEGER
From elliekrieger.com
ROASTED FENNEL, TOMATOES AND WHITE BEANS - PANNING THE GLOBE
From panningtheglobe.com
HUMMUS W/ WHITE BEANS & ROASTED TOMATOES - CATFISH OUT OF …
From catfishoutofwater.com
WHITE BEANS WITH TOMATO RECIPE - HOUSE & HOME
From houseandhome.com
ROASTED CHERRY TOMATOES WITH WHITE BEANS - CRAFT & MUSE
From craftandmuse.com
GREEK STYLE ROASTED WHITE BEANS WITH SUMMER VEGETABLES - OLIVE …
From olivetomato.com
EASY ROASTED CHICKEN BREASTS WITH TOMATOES AND WHITE BEANS
From myrecipes.com
CHICKEN WITH ROASTED SHALLOTS, TOMATOES AND WHITE BEANS - FOOD …
From foodnetwork.co.uk
MASHUPMOM - GARLIC SHRIMP WITH ROASTED CAULIFLOWER, WHITE …
From androidconfig.myfitnesspal.com
WHITE BEAN & ROASTED TOMATO SOUP RECIPE - EATINGWELL
From eatingwell.com
SPICY ROASTED TOMATO WHITE BEAN STEW
From sunglowkitchen.com
CREAMY BEAN DIP WITH ROASTED TOMATO PUTTANESCA SALAD RECIPE
From seriouseats.com
WHITE BEAN SALAD WITH SPICY ROASTED TOMATOES AND BROCCOLI …
From delish.com
WHITE BEANS WITH ROASTED TOMATOES - ALL INFORMATION ABOUT …
From therecipes.info
WHITE BEANS WITH ROASTED TOMATOES AND ROSEMARY - OLDWAYS
From oldwayspt.org
ROASTED WHITE BEANS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PENNE WITH ROASTED TOMATOES, GARLIC AND WHITE BEANS - FOOD …
From foodnetwork.co.uk
WHITE BEANS WITH ROASTED TOMATOES - GLUTEN FREE RECIPES
From fooddiez.com
WHITE BEANS WITH ROASTED TOMATOES | RECIPES | WW USA
From weightwatchers.com
RICOTTA WHITE BEAN DIP WITH ROASTED TOMATOES • FREUTCAKE
From freutcake.com
ROASTED TOMATO, WHITE BEAN & BASIL SOUP - SARA SULLIVAN
From sarasullivan.com
SIX O’CLOCK SOLUTION: WHITE BEANS AND ROASTED TOMATO SALAD
From montrealgazette.com
You'll also love