cateory: courses
Beans and Tomatoes
Reviews: 198
Ingredients:
-
An elegant, absolutely delicious side dish that’s even better
if you use chicken stock to cook the dried beans. This
will make converts of self-professed bean-haters.
Other beans you can use: any white beans at all; large
limas or gigantes are gorgeous.
- 2 tablespoons butter or extra virgin olive oil
- 1/4 cup chopped shallot or scallion
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 cups peeled, seeded, and diced tomato (drained canned is fine)
- 4 cups cooked or canned navy or pea beans, drained
- 1/2 cup chicken, beef, or vegetable stock , juice from canned
- tomatoes, or water
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese (optional)
How to make
Beans and Tomatoes
Beans and Tomatoes
- Put the butter or oil in a large, deep skillet over medium heat. When the butter is melted or the oil is hot, add the shallot and cook, stirring, until it softens, 3 to 5 minutes. Add the thyme and cook for about 30 seconds.
- Add the tomato and cook, stirring occasionally, until it breaks up and becomes “saucy,” about 10 minutes.
- Then add the beans and stock and turn the heat up to medium-high. Cook, stirring, until the mixture is hot and creamy, about 5 minutes. Season and serve, topped with the Parmesan if you like.
- Bean and Tomato Casserole.
- More substantial and a good light main course; use any kind of cooked beans or a mixture: Slice 4 tomatoes. Add 2 large chopped onions; 11/2 cups grated cheddar, Jack, or Asiago cheese; and 2 tablespoons chopped fresh oregano or marjoram leaves. Heat the oven to 400 F; grease the bottom and sides of a 2-quart baking dish or casserole. Put about half the beans in the bottom (sprinkle with salt and pepper if they need it), followed by a layer of tomatoes, then the onions, and a sprinkling of the herbs and cheese. Repeat. Bake until the casserole is hot and the cheese is bubbly, 20 to 30 minutes depending on the size of the baking dish.
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Beans and Tomatoes
Beans and Tomatoes
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