Bacon Butter Beansand Tomatoes Recipes

BEANS, BACON & TOMATO BAKE

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.

BAKED BEANS IN TOMATO SAUCE

Steps:

• Soak the beans in water: Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.
• Drain the beans, cover with water, cook until tender: Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).
• Stir in the parsley and balsamic vinegar: Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste. Serve either hot or at room temperature.

BACON, BUTTER BEANS,AND TOMATOES

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.

GREEN BEANS WITH TOMATOES

Steps:

• Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.
• Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

ITALIAN BUTTER BEANS

Steps:

• Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

TOMATO, PEPPER & BEAN ONE POT

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.