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 BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
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
TOMATO AND BUTTER BEAN SOUP
Make and share this Tomato and Butter Bean Soup recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy-based pan.
- Add the onion, garlic and curry powder, then cook for 1 minute.
- Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
- Cover and simmer for 35 minutes.
- Season to taste.
- Add the butter beans and parsley, then simmer for 10 minutes.
Nutrition Facts : Calories 218.6, Fat 7.4, SaturatedFat 1, Sodium 411.9, Carbohydrate 33.2, Fiber 7.1, Sugar 5.1, Protein 6.9
BACON, BUTTER BEANS,AND TOMATOES
Southern Living. This is so wonderful with fresh butterbeans and fresh off the vine tomatoes. I serve this with other fresh garden veggies and cornbread. Great summer supper.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon in a Dutch oven until crisp.
- Stir in onion and next 3 ingredients; saute until vegetables are tender.
- Stir in tomato, and cook 3 minutes.
- Stir in broth and butterbeans; bring to a boil.
- Cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
- Simmer, uncovered 20 minutes stirring often.
- Stir in parsley and remaining ingredients.
- Cook stirring often, 5 minutes; discard bay leaf.
SUMMER BEAN SOUP WITH TOMATO BROWN BUTTER
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Provided by Cortney Burns
Categories Summer Soup/Stew Bean Green Bean Tomato
Yield 4 servings
Number Of Ingredients 29
Steps:
- To make the soup:
- Combine the dried beans and kombu in a large container and cover with plenty of water to soak for at least 4 hours or overnight; skip this step if using fresh beans.
- Drain the beans and kombu and add them to a large pot with enough water to cover by about 1 in. (if using fresh beans, add the kombu now). Bring to a boil over medium-high heat; meanwhile, halve the tomatoes and cut the celery, carrot, and leek into about 3 in. pieces. As soon as the water boils, decrease the heat to medium-low and add the vegetables to the pot, along with the whole shallots and minced garlic. Continue to cook at a gentle simmer until the beans are very creamy, 60 to 90 minutes for dried beans and about half that for fresh.
- Remove the pot from the heat and use a slotted spoon to reserve the tomatoes; remove and discard the other vegetables.
- Set up a sieve over a heat proof container and strain the beans (there should be about 3 cups or 480 g), reserving all the cooking liquid.
- In a blender, combine 1 cup (160 g) of the cooked beans with 2 cups (480 ml) of the cooking liquid, plus the tomatoes, anchovies, oil, maple syrup, salt, red pepper flakes, and mustard. Purée until extremely smooth, pour into a large bowl, and fold in the reserved cooked beans by hand. At this point, you can serve it right away or transfer to an airtight container and refrigerate for up to 3 days, gently rewarming over medium-low heat when you're ready to serve.
- To make the baked beans:
- While the bean soup is cooking, preheat the oven to 325°F. Cut the bacon into ¼ in. lardons; reserve 3 whole beans for garnish and cut the rest into 2 to 3 in. pieces.
- In a medium saucepan or Dutch oven, spread the bacon in an even layer and cook over medium-low heat until it starts to turn golden and crisp, about 10 minutes. Use a slotted spoon to remove the pieces but leave the fat behind.
- Increase the heat slightly, and sauté the shallots until translucent, 5 to 10 minutes. Stir in the chopped beans, bacon, and red pepper flakes. Cover with a lid or a tight layer of foil and bake until the beans are very soft, 60 to 90 minutes. Stir in the lemon zest, juice, and garlic as soon as the beans come out of the oven and cover again; the residual steam will cook the garlic.
- To make the salad:
- Thinly slice the pickled green beans on the bias. Combine with the cherry tomatoes, oil, and vinegar.
- To serve, ladle the bean soup into bowls with a big spoonful of the baked beans on top. Garnish with the pickled green bean mix, a swirl of tomato brown butter, crumbled feta, and torn fresh herbs. Leftovers can all be refrigerated in separate airtight containers, though the green bean salad is best on the day it's made, when the beans are most crisp and the tomatoes are fresh.
- Basic wet salt method:
- This works for any amount of dense vegetables or dense, underripe fruit, either whole or cut up, such as carrots, turnips, beets, winter squash, onions, green beans, Brussels sprouts, green tomatoes, small apples, underripe peaches, and whole baby cabbages. Peel off any tough skins, such as on beets, winter squash, and onions, and trim the tops. Leave the vegetables whole or cut them into the desired finished shape. Place the vegetables in a nonreactive container and pour water to completely submerge them; as you do so, keep track of how much water you're adding since the amount of water will dictate the amount of salt (generally 3.5 percent salt by weight of the water for most vegetables, although cucumbers can handle 4 to 5 percent and the increased salt assists with keeping their texture crispy). With a long wooden spoon, stir kosher salt into the brine (or add the salt, cap the jar, and give it a hearty shake) until the salt is dissolved. Place a weight on top of the vegetables to keep them submerged in the brine. Seal the container, using a lid with an airlock if you have one. If you don't have an airlock, you'll just need to open the container every few days or so to release carbon dioxide buildup and check for mold. Place the container in a clean, low-light area with an ambient temperature of 60°F to 68°F until the pickles taste sour, about 3 weeks. Refrigerate indefinitely.
SPICY TOMATO AND BEAN SOUP
This is a great meal for those winter nights, serve with a nice crusty bread roll, but don't forget to add the extra points lol. Each serve of soup ww (aus) 1/2 point
Provided by Kristine L.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large pan with cooking spray.
- Heat and add the leek and garlic, stirring until the leek is soft.
- Add the tomatoes, carrot, chili and chicken stock.
- Simmer for 20 minutes.
- Add the Worcestershire sauce, butter beans and green beans and cook for a further 3 minutes.
- Stir through the chopped parsley before serving.
Nutrition Facts : Calories 178.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 3.6, Sodium 853.4, Carbohydrate 33.9, Fiber 6.9, Sugar 11.6, Protein 8.5
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