WHITE BEANS WITH SAGE AND OLIVE OIL
Categories Bean Garlic Herb Side Vegetarian Legume Fall Sage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
- Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
- Using slotted spoon, transfer beans to bowl. Top with more oil.
BEAN AND TOMATO STEW WITH SAGE
White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying.
Provided by amanda1432
Categories Stew
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
- Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 20.6 g, Fat 10.6 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 393.9 mg, Sugar 2.7 g
BEEF AND BEAN STEW
A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.
Nutrition Facts :
MEDITERRANEAN STEW WITH NAVY BEANS
Fresh sage and rosemary add Mediterranean flavor to this hearty stew made with navy beans, tomato, and red bell pepper.
Provided by Alice Waugh
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
- Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
- Sprinkle with chives and serve.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 51.2 g, Fat 7.9 g, Fiber 12.8 g, Protein 17.9 g, SaturatedFat 1.2 g, Sodium 1023.2 mg, Sugar 3.1 g
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