Best Tuscan Beans And Tomatoes Recipes
TUSCAN SHRIMP WITH WHITE BEANS, TOMATOES AND BASIL
We love to have this out on the back porch in the summer if the mosquitoes aren't hungrier than we are! You, of course, can have it anytime of year you want. Very simple and clean flavors. A green salad, crusty garlic bread, and crisp white wine make a classic meal.
Provided by little_wing
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all bean ingredients and heat on medium low.
- While the beans are simmering, heat 1/4 cup oil in a large skillet over high heat.
- Add the shrimp, season with salt and cook for about 1-3 minutes, tossing frequently until shrimp turns pink and begins to curl. Don't overcook! If you using pre-cooked shrimp, you basically are just browning them a bit.
- Remove the shrimp to a bowl.
- Add the garlic to the pan and saute until the garlic browns.
- Add the pepper flakes and cook for 1 minute.
- Add the tomato and basil and stir briefly, then add the lemon juice.
- Season with salt and pepper.
- Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp.
- Spoon the white beans on a platter or individual plates.
- Drizzle with the best olive oil you have.
- Top with shrimp mixture.
- Sprinkle with parsley.
Nutrition Facts : Calories 493.8, Fat 11.2, SaturatedFat 1.7, Cholesterol 115.2, Sodium 129.3, Carbohydrate 61.8, Fiber 15.2, Sugar 2.3, Protein 38.2
TUSCAN BEANS AND TOMATOES
A super-quick, simple, and healthy side dish that can be thrown together at the last minute with ingredients you probably already have in your pantry. I sometimes like to also add a clove of minced garlic. From Cooking Light.
Provided by GaylaJ
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary, and red pepper; heat to boiling.
- If desired, sprinkle with black pepper and/or garnish with rosemary.
- Serve with a slotted spoon.
Nutrition Facts : Calories 147.2, Fat 1, SaturatedFat 0.2, Sodium 655, Carbohydrate 27.5, Fiber 8.3, Sugar 7.2, Protein 8.1
TUSCAN BEANS AND TOMATOES
While staying in Tuscany we had this as a side dish. This is as close as I can come to the original. We have it as a main dish with spaghetti squash. You could also use pasta...I would suggest penne or another sturdy pasta.
Provided by Pat Bubb
Categories Other Main Dishes
Time 40m
Number Of Ingredients 11
Steps:
- 1. Rinse and dry the spaghetti squash. Poke several holes on all sides. Place in the microwave on a folded paper towel to absorb excess moisture. Microwave on high until it gives when you press on the outside shell. Set aside to cool.
- 2. Heat olive oil in a large nonstick saute pan. Add onions and cook over medium heat until translucent, stirring constantly. Add garlic and stir until fragrant - about a minute. Stir in beans and tomato sauce. When combined, stir in seasonings. Lower heat and simmer for about 20 minutes to blend the flavors. Note: if you want a less dense mixture, just add more sauce until you like the consistency. Be sure to remove the rosemary sprig before serving!
- 3. Cut the squash open and remove seeds. Use tongs to pull out the spaghetti-like threads of squash. Put a portion in each serving bowl. Spoon the beans and tomato mixture over the squash. Garnish with lots of grated romano. Serve with a salad to complete the meal.
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