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
WHITE BEANS WITH PANCETTA AND SAGE
Provided by Tyler Florence
Categories main-dish
Time 11h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
- Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
- Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
- Return the pancetta and fried sage to the pan, stir everything together, and serve.
WHITE BEANS IN TOMATO SAUCE WITH SAGE AND PANCETTA
Categories Bean Herb Pork Tomato Side Quick & Easy Legume Fall Sage Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side dish servings
Number Of Ingredients 9
Steps:
- Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.
CANNELLINI WITH TOMATO-SAGE SAUCE
Categories Bean Tomato Side Vegetarian Low/No Sugar Summer Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For beans:
- Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
- Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
- For sauce:
- Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
- Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.
WHITE BEAN, SAGE AND TOMATO SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
- Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
- Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams
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- Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf.
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