Best Stewed White Beans With Tomatoes Recipes

BEAN STEW

Bean Stew image

This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!

Provided by Alyssa Rivers

Categories Dinner

Time 45m

Number Of Ingredients 14

Ingredients

2 Tablespoon olive oil
1/2 onion, diced
3 whole carrots, peeled, chopped
2 ribs celery, diced
2 teaspoon garlic, minced
3 Tablespoon tomato paste
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 Tablespoon dried Italian Seasoning
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 large potato, peeled, chopped
3 (15 ounce) cans white beans ((drained and rinsed))
fresh parsley for garnish

Steps:

In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
Garnish with fresh parsley and serve with a side of French bread!

Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

CHICKEN STEW WITH TOMATOES AND WHITE BEANS

Chicken Stew with Tomatoes and White Beans image

This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appetit published this in 1999.

Provided by Bev I Am

Categories Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 slices bacon, chopped
6 chicken thighs, with, skin, and, bones (about 2 1/2 pounds)
all-purpose flour
1 large onion, chopped (about 2 cups)
5 cloves garlic, minced
2 (14 1/2 ounce) cans stewed tomatoes
1 (14 1/2 ounce) can low sodium chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 (15 ounce) cans cannellini beans, drained

Steps:

Cook chopped bacon in heavy large pot over medium-high heat until crisp.
Using slotted spoon, transfer bacon to paper towel.
Sprinkle chicken thighs with salt and pepper.
Dredge chicken in flour, shaking off excess.
Add to drippings in pot and sauté until brown, about 3 minutes per side.
Using slotted spoon, transfer chicken to large bowl.
Pour off all but 2 tablespoons drippings from pot.
Add chopped onion and minced garlic to pot; sauté 4 minutes.
Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
Bring to boil, scraping up browned bits.
Return chicken and any accumulated juices to pot.
Cover and simmer until chicken is cooked through, about 20 minutes.
Add cannellini; simmer 10 minutes longer.
Season to taste with salt and pepper.
Makes 4 to 6 servings.

Nutrition Facts : Calories 833.6, Fat 33.6, SaturatedFat 10.1, Cholesterol 133.8, Sodium 833.7, Carbohydrate 75.4, Fiber 16.8, Sugar 12.7, Protein 52.6

ROASTED TOMATO AND WHITE BEAN STEW

Roasted Tomato and White Bean Stew image

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

Ingredients

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

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.