Best 8 Slow Cooked Tomato And Herb White Beans Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Unleash the delightful flavors of this slow-cooked tomato and herb white beans recipe, a culinary symphony that will transport your taste buds to a Mediterranean paradise. This wholesome and comforting dish combines the goodness of creamy white beans, tangy tomatoes, aromatic herbs, and a symphony of spices, all simmered together in a slow cooker to create a culinary masterpiece. Whether you're a seasoned cook or just starting your culinary journey, this recipe is surprisingly easy to follow, making it perfect for a quick weeknight meal or a cozy weekend gathering. So, gather your ingredients, prepare your slow cooker, and embark on a culinary adventure that will leave you craving more.

Here are our top 8 tried and tested recipes!

SLOW-COOKED TOMATO AND HERB WHITE BEANS



Slow-Cooked Tomato and Herb White Beans image

Provided by Susan Feniger

Categories     Bean     Garlic     Herb     Tomato     Side     Thanksgiving     Dinner     Rosemary     Bacon     Fall     Sage     Thyme     Potluck     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (side dish) servings

Number Of Ingredients 18

For beans:
1 cup dried navy beans
6 cups water
1 medium carrot, cut into 1-inch pieces
1 medium white onion, coarsely chopped
4 (3-inch) thyme sprigs
1 (3-inch) rosemary sprig
1 (3-inch) sage sprig
1 teaspoon kosher salt
For tomato sauce:
3 bacon slices, chopped
1/4 cup extra-virgin olive oil
1 medium white onion, chopped
1/4 cup minced garlic (from 1 to 2 heads)
3/4 teaspoon kosher salt
1 pound tomatoes, chopped (3 cups)
1/2 cup canned tomato purée
1 1/2 tablespoons chopped thyme

Steps:

  • Soak beans:
  • Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
  • Cook beans:
  • Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
  • Make tomato sauce while beans simmer:
  • Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
  • Finish beans:
  • Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

SLOW COOKER TOMATO WHITE BEANS



Slow Cooker Tomato White Beans image

Provided by Gena Hamshaw

Categories     main dish     side     slow cooker

Time 8h5m

Number Of Ingredients 13

1 pound about 2 1/4 cups white beans (navy, cannellini, great northern, or gigante), soaked overnight and drained
1 28- ounce can crushed tomatoes
1 8- ounce can tomato paste
3 cups water
1 onion (peeled, trimmed, and cut in half)
8 garlic cloves (peeled)
1 teaspoon kosher salt
1 tablespoon sugar (optional)
10 sprigs fresh thyme and 4 sprigs rosemary (tied together with twine or string)
2 bay leaves
Black pepper to taste
1-2 tablespoons olive oil (optional)
For serving: Toast or bread

Steps:

  • Combine all ingredients except the pepper and oil in a slow cooker. Cook on low for 8-10 hours, until the beans are tender and the onion is practically melting.
  • Remove the bundle of herbs and bay leaves. If you like, you can remove the onion (I just break mine into pieces and mix it in.) Taste the beans and add pepper and additional salt as desired. Stir in the olive oil, if using. Serve over toast, grains, steamed or sautéed greens, or pasta, with some vegan parmesan or hempesan on top.

SLOW COOKER NORTHERN WHITE BEAN



Slow Cooker Northern White Bean image

White beans are cooked in a slow cooker with smoked neck bones, aromatic vegetables, seasonings, and chicken broth. This recipe can be used for cooking most any dried bean in the slow cooker. Adjust liquid when cooking tougher skin beans (such as pinto beans). Add garlic and onion powder to taste, if desired.

Provided by Santilia Lovett

Categories     Side Dish     Beans and Peas

Time 11h15m

Yield 6

Number Of Ingredients 8

1 ½ cups dried great Northern beans, rinsed
2 large smoked neck bones
2 (14 ounce) cans chicken broth
½ teaspoon soul seasoning
½ onion, finely chopped
½ teaspoon white vinegar, or to taste
1 pinch white sugar, or to taste
1 dash hot sauce, or to taste

Steps:

  • Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Place neck bones in a slow cooker and pour chicken broth over the top; stir in soul seasoning.
  • Cook on High until meat is falling off the bones, about 1 hour. Transfer bones and meat to a plate and shred meat from bones; discard bones.
  • Stir beans, onion, vinegar, sugar, and hot sauce into slow cooker; spread shredded meat over beans.
  • Cook on High for 2 to 4 hours (or cook on Low for 4 to 6 hours).

Nutrition Facts : Calories 252.2 calories, Carbohydrate 31.1 g, Cholesterol 34 mg, Fat 4.5 g, Fiber 9.6 g, Protein 21.7 g, SaturatedFat 1.4 g, Sodium 1149.5 mg, Sugar 2.7 g

CREAMY WHITE BEANS WITH HERB OIL



Creamy White Beans With Herb Oil image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Categories     dinner, lunch, quick, weekday, weeknight, beans, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

  • Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
  • Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
  • Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
  • Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams

CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES



Crock Pot White Beans With Sun-Dried Tomatoes image

If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor

Provided by TishT

Categories     Beans

Time 5h10m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb dried great northern beans, sorted and rinsed (2 cups)
2 garlic cloves, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomato packed in oil
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

  • Mix all ingredients except tomatoes and olives in slow cooker.
  • Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
  • Stir in tomatoes and olives.

WHITE BEANS WITH ROASTED TOMATOES



White Beans With Roasted Tomatoes image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 4

1 pound dry white beans
2 cups chicken stock, preferably homemade
8 ripe tomatoes
Coarse salt and freshly ground pepper to taste

Steps:

  • Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
  • Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
  • Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 745 milligrams, Sugar 7 grams

HERBED TOMATOES 'N' GREEN BEANS



Herbed Tomatoes 'n' Green Beans image

Looking for new ways to dress up fresh-picked green beans? With just the right amount of oregano and parsley flavor, this colorful side dish is seasoned to please.-Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 green onions, coarsely chopped
2 teaspoons olive oil
2 garlic cloves, minced
1/2 pound fresh green beans, trimmed
1/4 cup chicken broth
2 medium tomatoes, diced
1 tablespoon minced fresh oregano
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil. Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender., Stir in the tomatoes and seasonings; heat through.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

WHITE BEANS WITH ROASTED TOMATOES



White Beans with Roasted Tomatoes image

Categories     Bean     Onion     Tomato     Side     Roast     Vegetarian     Basil     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Steps:

  • Cook beans:
  • Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking:
  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish:
  • Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

Tips:

  • Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
  • Use a variety of herbs: This will give the dish more flavor. Some good options include rosemary, thyme, oregano, and basil.
  • Don't overcook the beans: They should be tender but still hold their shape.
  • Serve the dish with a side of crusty bread: This will help soak up the delicious sauce.

Conclusion:

This slow-cooked tomato and herb white beans recipe is a delicious and easy way to enjoy this healthy legume. It's perfect for a weeknight meal or a casual gathering. With its simple ingredients and minimal prep time, this dish is sure to become a favorite. So next time you're looking for a hearty and flavorful meal, give this recipe a try!

Related Topics