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STEWED WHITE BEANS AND TOMATOES

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Ingredients

  • 1 POUND DRIED WHITE BEANS SUCH AS GREAT NORTHERN OR-CANNELINI RINSED AND DRAINED
  • 1 ONION 1 HALF FINELY CHOPPED 1/2 CUP
  • 1 CARROT CUT IN THIRDS
  • 1 CELERY STALK CUT CROSWISE IN THIRDS
  • 1 BAY LEAF
  • 1 CAN 28 OZ.WHOLE PLUM TOMATOES WITH JUICE
  • 2 TABLESPOON OLIVE OIL
  • 2 GARLIC CLOVES
  • 1/8 TEASPOON RED PEPPER FLAKES
  • SALT AND PEPPER

Details

Preparation

Step 1

SOAK BEANS IN WATER OVER NIGHT--DRAIN AND TRANSFER TO A LARGE POT- COVER BEANS WITH 4 INCHES OF WATER--ADD THE HALF OF ONION CARROTS-CELERY AND BAY LEAF--BRING TO A BOIL--REDUCE HEAT AND SIMMER UNTIL BEANS ARE TENDER BUT NOT BURSTING--ABOUT 1 HOUR.
DRAIN AND REMOCE ONION CARROTS CELERY AND BAY LEAF AND DISCARD.
PULCE TOMATOES WITH JUICE IN A FOOD PROCESSOR UNTIL COASLEY CHOPED--HEAT OIL IN MEDIUM SAUCEPAN OVER MEDIUM HEAT --ADD CHOPPED ONION GARLIC AND RED PEPPER FLAKES
COOK STIRRING OCCASIOALLY UNTIL TOMATOES -GARLIC ARE TENDER BUT NOT BROWNED ABOUT3 MIN.--ADD TOMATOES BRING TO A BOIL
ADD BEANS AND SIMMER STIRRING OCCASIOALLY UNTIL TOMATOE SAUCE THICKENS ABOUT 20 MIN. SEASON WITH SALT AND PEPPER

BEANS CAN BE REFRIGERATED UP TO 3 DAYS
SERVE WARM DRIZZLE WITH OIL JUST BEFORE SERVING

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