PESTO INFUSED WHITE BEAN AND SUN-DRIED TOMATO STEW (CROCKPOT)
The flavours of Italy combine in this stew that is especially good served over pasta or with grilled italian bread. If ripe tomatoes are unavailable, use canned tomatoes instead. From Fresh from the Vegetarian Slow Cooker.
Provided by Katzen
Categories Stew
Time 6h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
- Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, beans, and stock; season with salt and pepper, cover, and cook on low for 6-8 hours.
- Just before serving, stir in the pesto. Adjust seasoning.
Nutrition Facts : Calories 273.9, Fat 4.3, SaturatedFat 0.7, Sodium 88.3, Carbohydrate 46.2, Fiber 11.8, Sugar 8.2, Protein 15.4
PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES
Provided by Catherine Verilli
Categories Bean Pasta Tomato Dinner Fall Potluck Bon Appétit Maryland Vegetarian Peanut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
- Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
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.
CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES
If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor
Provided by TishT
Categories Beans
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except tomatoes and olives in slow cooker.
- Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
- Stir in tomatoes and olives.
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