Best Tuscan White Beans In Tomato Ragu Recipes

Tuscan White Beans in Tomato Sauce image

Provided by Buckwheat Queen

Time 8h50m

Yield 6

Number Of Ingredients 7

1 ¼ cups dry cannellini beans
1 teaspoon baking soda
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh sage
1 ½ cups tomato sauce
salt and ground black pepper to taste

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

Tuscan White Bean Ragout image

Provided by Sharon123

Categories Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans)
2 tablespoons olive oil
2 tablespoons garlic, chopped (about 5 cloves)
2 medium onions, diced
2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
2 ounces unsalted butter
1/4 cup flat-leaf Italian parsley, rough chopped
1/2 cup parmigiano-reggiano cheese, grated (optional)
kosher salt & freshly ground black pepper
3 drops extra virgin olive oil (or a nice flavored oil)

Steps:

Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
Serve warm, drizzled with extra virgin olive oil.
Note:.
This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4

Tuscan Beans in Summery Tomato Ragù image

Provided by Kay Chun

Yield Makes 8 servings

Number Of Ingredients 11

1 pounds dried cannellini or Great Northern beans, picked over and rinsed
2 pints grape tomatoes (about 1 pound)
1 small onion, finely chopped
1 celery rib, thinly sliced
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
3 thyme sprigs
1 teaspoon sugar
1/2 cup grated Parmigiano-Reggiano
Accompaniment: crusty bread

Steps:

Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
Preheat oven to 450°F with rack in middle.
Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
What to drink:
Avignonesi Rosso di Toscana '05