Best 5 Bean And Tomato Stew With Sage Recipes
Immerse yourself in a culinary journey with our carefully curated collection of bean and tomato stew with sage recipes. Discover the vibrant flavors of this classic dish, where tender beans and juicy tomatoes mingle in a rich, savory broth, infused with the aromatic essence of sage. Whether you prefer a hearty, rustic stew perfect for a cozy dinner or a lighter, summery version bursting with fresh garden produce, we have a recipe that will tantalize your taste buds. Get ready to embark on a culinary adventure as we guide you through the delightful world of bean and tomato stew with sage, a dish that promises to satisfy and inspire.
Here are our top 5 tried and tested recipes!
BEAN AND TOMATO STEW WITH SAGE
Categories Bean
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes. Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
WHITE BEAN, SAGE AND TOMATO SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
- Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
- Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams
BEAN AND TOMATO STEW WITH SAGE
White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying.
Provided by amanda1432
Categories Stew
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
- Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 20.6 g, Fat 10.6 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 393.9 mg, Sugar 2.7 g
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
GREEN BEAN AND TOMATO STEW
from the Williams Sonoma Mayo Clinic Cookbook. A 0 points side dish that's a nice alternative to just boiling a pot of green beans.
Provided by jenpalombi
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the green beans into 2 inch long pieces.
- In a large saucepan over high heat, bring the beans, water and pepper to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
- Top each serving with remaining green onions and serve.
Nutrition Facts : Calories 45.5, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 10.3, Fiber 4.4, Sugar 3.3, Protein 2.5
Tips:
- Choose the right tomatoes: For the best flavor, use ripe, flavorful tomatoes. Roma tomatoes are a good choice because they are meaty and have a low water content.
- Use fresh herbs: Fresh herbs, such as sage, thyme, and basil, add a lot of flavor to this stew. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't overcrowd the pot: When you add the beans and tomatoes to the pot, make sure not to overcrowd it. If the pot is too crowded, the beans and tomatoes will not cook evenly.
- Simmer for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the stew, the better it will taste.
- Serve with a side of cornbread or rice: This will help to soak up the delicious sauce.
Conclusion:
This bean and tomato stew with sage is a hearty, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans and tomatoes. So next time you're looking for a quick and easy meal, give this stew a try. You won't be disappointed!
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