Best 3 Two Bean Tomato Bake Recipes

Are you tired of eating the same bland and boring meals? Do you want to spice up your dinner routine with a delicious and wholesome dish? Look no further than the two-bean tomato bake! This hearty and flavorful casserole is made with tender beans, juicy tomatoes, and a medley of spices. It's a perfect weeknight meal that can be easily customized to your liking. Whether you're a vegetarian or a meat-lover, this recipe has something for everyone. So, gather your ingredients, preheat your oven, and get ready to indulge in a culinary delight that will satisfy your taste buds and leave you feeling full and satisfied.

Here are our top 3 tried and tested recipes!

TWO-BEAN TOMATO BAKE

Two-Bean Tomato Bake image

Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. It's even more flavorful when you use your garden harvest. We love the crumb topping because it adds a fantastic crunch.-Dorothy Rieke, Julian, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds fresh green beans, cut into 2-inch pieces
1-1/2 pounds fresh wax beans, cut into 2-inch pieces
5 medium tomatoes, peeled and cubed
1/2 pounds fresh mushrooms, sliced
1 medium sweet onion, chopped
10 tablespoons butter, divided
1-1/2 teaspoons minced garlic, divided
1-1/2 teaspoons dried basil, divided
1-1/2 teaspoons dried oregano, divided
1 teaspoon salt
1-1/2 cups soft bread crumbs
1/3 cup grated Parmesan cheese

Steps:

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside. , In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish., Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture. , Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown.

Nutrition Facts : Calories 124 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 283mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

CROCK-POT BAKED BEANS IN TOMATO SAUCE

Crock-Pot Baked Beans in Tomato Sauce image

Very easy, I think it tastes best when cooked slow and I found with my slow cooker I had to cook for an hour or two longer than the recipe says. My hubby loves this recipe! If you have used up all the reserved fluid and need extra fluid while cooking, in particular when on high, use up to 1/2 cup of tomato juice. Prep time does not include the bean soak.

Provided by Kim738

Categories Beans

Time 7h20m

Yield 5-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried navy beans
5 cups water
5 -6 pieces bacon
1 cup tomato juice
1/2 cup onion, chopped
1/4 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon seasoning salt
1 1/2 teaspoons pepper, ground mixture
1 teaspoon chili powder

Steps:

Soak beans overnight in large bowl.
Drain, put in large pot and cover with 5 cups of water. Simmer over medium low heat until tender, about 1 hour.
Drain beans reserving 2 cups of liquid.
Add beans to slow cooker.
In a skillet over medium high heat fry bacon until browned, chop and stir into beans.
Combine juice, chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, pepper and chili, add to beans and stir well.
Cover and cook on low for 7 to 9 hours. Until beans are tender and flavourful.
Check and add a little of the reserved liquid as necessary.
*or high 4-5 hours.

Nutrition Facts : Calories 463.9, Fat 5.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 361.7, Carbohydrate 85.9, Fiber 23, Sugar 28.7, Protein 22.2

CHEESY WHITE BEAN-TOMATO BAKE

Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

Tips:

Soaking the beans: Soaking the beans overnight or for at least 8 hours helps to soften them and reduce cooking time. You can also use a quick-soak method by boiling the beans for 1 minute, then removing them from the heat and letting them soak for 1 hour.
Cooking the beans: You can cook the beans in a slow cooker, on the stovetop, or in a pressure cooker. If using a slow cooker, cook on low for 8-10 hours or on high for 4-6 hours. If cooking on the stovetop, bring the beans to a boil, then reduce heat to low and simmer for 1-2 hours or until tender. If using a pressure cooker, cook according to the manufacturer's instructions.
Using canned beans: If you're short on time, you can use canned beans instead of dried beans. Just be sure to rinse them well before using. One 15-ounce can of beans is equivalent to about 1 cup of dried beans.
Seasoning the beans: Be generous with the seasonings when cooking the beans. This will help to flavor them and make them more delicious. Some good seasonings to use include garlic, onion, cumin, chili powder, and paprika.
Adding vegetables: Vegetables add flavor, color, and nutrients to the dish. Feel free to add any vegetables you like, such as bell peppers, onions, carrots, celery, or corn.
Using different types of beans: You can use any type of beans you like in this recipe. Some good options include pinto beans, black beans, kidney beans, or great northern beans.

Conclusion:

This two-bean tomato bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with protein, fiber, and vegetables, making it a healthy and satisfying choice. Plus, it is budget-friendly and can be made with pantry staples. So next time you're looking for a quick and easy meal, give this two-bean tomato bake a try!