Best Slow Cooked Tomato And Herb White Beans Recipe Epicuriouscom Recipes

Slow Cooker Tomato White Beans image

Provided by Gena Hamshaw

Time 8h5m

Number Of Ingredients 13

1 pound about 2 1/4 cups white beans (navy, cannellini, great northern, or gigante), soaked overnight and drained
1 28- ounce can crushed tomatoes
1 8- ounce can tomato paste
3 cups water
1 onion (peeled, trimmed, and cut in half)
8 garlic cloves (peeled)
1 teaspoon kosher salt
1 tablespoon sugar (optional)
10 sprigs fresh thyme and 4 sprigs rosemary (tied together with twine or string)
2 bay leaves
Black pepper to taste
1-2 tablespoons olive oil (optional)
For serving: Toast or bread

Steps:

Combine all ingredients except the pepper and oil in a slow cooker. Cook on low for 8-10 hours, until the beans are tender and the onion is practically melting.
Remove the bundle of herbs and bay leaves. If you like, you can remove the onion (I just break mine into pieces and mix it in.) Taste the beans and add pepper and additional salt as desired. Stir in the olive oil, if using. Serve over toast, grains, steamed or sautéed greens, or pasta, with some vegan parmesan or hempesan on top.

Organic Chicken-and-White-Bean Stew with Spinach and Slow-Roasted Tomatoes image

Yield Makes 8 servings.

Number Of Ingredients 16

8 Roma tomatoes, halved, seeds and inner flesh removed
Olive- or vegetable-oil cooking spray
2 1/2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 slices thick-cut bacon, diced
1 cup chopped onion
8 cloves garlic, minced
3/4 cup chopped carrots
3/4 cup chopped celery
3 cans (15.5 oz each) great Northern beans, rinsed and drained
6 cups lower-sodium fat-free chicken broth, preferably organic
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
1/4 cup chopped shallots
1 3/4 lb baby spinach

Steps:

Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.

Slow Cooker Chipotle Tomato Beans With Prosciutto Crumb image

Provided by Katrina Meynink

Yield Serves 4-6

Number Of Ingredients 18

1 tablespoon olive oil
1 onion, finely chopped
7 garlic cloves, crushed
2 teaspoons cumin seeds, toasted and ground
2 bay leaves
1 cinnamon stick
1 chipotle chile in adobo, chopped
2 tablespoons brown sugar
2 tablespoons apple-cider vinegar
3 tablespoons tomato paste
200 g (7 oz; 1 cup) dried cannellini beans (or other white bean), washed thoroughly
750 ml (25½ fl oz; 3 cups) vegetable or chicken stock
200 g (7 oz) canned chopped tomatoes
4 slices prosciutto
1 teaspoon balsamic glaze
2 slices sourdough, blitzed to a rough crumb
Olive oil, for drizzling
Fresh avocado, yogurt or sour cream (optional), roughly chopped cilantro leaves

Steps:

Set the slow cooker to the sauté function. Add the oil and, when hot, add the onion and cook for 3-5 minutes, or until soft. Add the garlic, cumin, bay leaves and cinnamon and cook for a further 1-2 minutes. Add the chipotle in adobo, the brown sugar, vinegar, and tomato paste. Cook for another minute before adding the beans and stirring to coat. Pour over the stock and tomatoes, close the lid and set the heat to low. Cook for 10 hours, or overnight.
You want the beans to be pliable and the liquid to have reduced to a thick and rich sauce. Remove the bay leaves and cinnamon before serving.
Just before serving, prepare the prosciutto crumb. Preheat the oven to 180°C (350°F). Place the prosciutto slices on a baking tray lined with baking paper and drizzle over the balsamic glaze. Pop in the oven for 10 minutes, or until the prosciutto looks dark and golden. Remove and allow to cool, then blitz to a rough crumb in a food processor. Combine with the breadcrumbs, a drizzle of olive oil and a generous amount of salt and pepper.
Serve bowls of beans topped with the prosciutto crumb, a chunk of avocado and the yogurt or sour cream, if using, and garnish with cilantro.

Shrimp with Herby White Beans and Tomatoes image

Provided by David Tamarkin

Yield Serves 2

Number Of Ingredients 9

3 tablespoons olive oil, divided
1 medium shallot, thinly sliced
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon (or more) kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (15-ounce) can white beans, rinsed, drained
1/4 cup Roasted Garlic Herb Sauce or high-quality pesto, plus more for serving
8 ounces shrimp, peeled, deveined (about 16 medium)
Thick slices of crusty toasted bread (for serving)

Steps:

Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1-2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.