Best White Bean Veggie Saute Recipes

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WHITE BEAN & VEGGIE SAUTE



White Bean & Veggie Saute image

I had one medium sized pattypan squash left and tons of tomatoes from the garden. This is the result. Ingredients are approximate since this was a "throw stuff in without measuring it" type thing. I served this as a side dish with Recipe #218227--the flavors blended perfectly. :UPDATE: sadly I was out of mushrooms when I took my pictures, so you're not getting an EXACT visual of the recipe, but close. The trick is to cook it so the veggies are still semi-firm.

Provided by Teddys Mommy

Categories     Beans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup pattypan squash, diced into half inch pieces (I used light green ones)
1/4 cup diced yellow onion
2 finely diced garlic cloves
8 yellow cherry tomatoes, cut in half
10 red pear tomatoes, cut in half
4 sliced button mushrooms
0.5 (15 ounce) can white beans (S&W in light seasoning)
1 1/2 tablespoons olive oil

Steps:

  • Warm olive oil in non-stick skillet until it pops when you put a drop of water into it over Medium-High heat.
  • Add squash, yellow onion, and garlic to pan.
  • Sauté until lightly browned.
  • Add red & yellow tomatoes, mushrooms, and white beans, heat until beans are warmed through.
  • I served this as a side dish with Recipe #218227 (Lemon Caper Chicken). The flavors blended perfectly.

Nutrition Facts : Calories 300.1, Fat 11.4, SaturatedFat 1.7, Sodium 38.9, Carbohydrate 41.8, Fiber 9.8, Sugar 9.4, Protein 12.3

SAUTEED WHITE BEANS



Sauteed White Beans image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 35m

Yield 1 1/2 cups or 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 white or yellow onion, finely chopped
Kosher salt
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
Freshly ground black pepper

Steps:

  • In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.

WHITE BEAN AND SAGE PATTIES



White Bean and Sage Patties image

Fresh sage makes these vegetarian patties quite aromatic. Serve them with our Roasted Tomato Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12 patties

Number Of Ingredients 7

One 19-ounce can white beans
1/2 shallot, finely diced
1 small carrot, finely grated
1/3 cup yellow cornmeal
1 teaspoon chopped fresh sage
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Drain beans, reserving 2 tablespoons liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. Add 1 tablespoon reserved liquid. If mixture is too dry, add the other.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve with Roasted Tomato Sauce.

Nutrition Facts : Calories 214 g, Fat 10 g, Fiber 5 g, Protein 7 g, Sodium 103 g

BRAISED WHITE BEANS AND GREENS WITH PARMESAN



Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories     dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

  • In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
  • Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  • Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
  • Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

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