WHITE BEAN RAGOUT
This quick ragout of white beans and sweet tomatoes might just be my favorite recipe of the summer.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
- Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
- Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition Facts : Calories 263, Fat 10g, Carbohydrate 35g, Protein 11g, SaturatedFat 1g, Sugar 8g, Fiber 8g, Sodium 37mg, Cholesterol 0mg
SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE
Hearty but not heavy, this vegetarian tomato-based soup features cannelloni beans, delicious seasonal summer squash, smoked paprika, and fresh basil. Add andouille sausage at the end of the cooking process and everyone in the family - meat-eaters and vegetarians alike - will slurp this soup happily.
Provided by Kare for Kitchen Treaty
Time 8h50m
Number Of Ingredients 14
Steps:
- Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
- Cook on low for 8 - 10 hours.
- Taste and add additional salt and pepper if desired.
- Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
- Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
- Tear basil leaves over both batches and stir.
- Serve with additional basil leaves and shredded Parmesan cheese, if desired.
TACOS WITH SUMMER SQUASH, TOMATOES AND BEANS
Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large, heavy skillet over medium heat and add chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add tomatoes. Cook, stirring often, until tomatoes cook down slightly, about 10 minutes (this could take more or less time, depending on the texture and juiciness of the tomatoes).
- Stir in summer squash, chile, and salt to taste. Cook, stirring, until squash is tender but not mushy, about 8 minutes. Stir in beans and cilantro and heat through. Taste and adjust seasonings.
- Heat tortillas and top with squash mixture and crumbled cheese. Serve with the salsa of your choice.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 721 milligrams, Sugar 5 grams
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