Baked Vegetables With White Beans Recipes

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BAKED VEGETABLES WITH WHITE BEANS



Baked Vegetables With White Beans image

From Favediets.com. They say "This veggie and potato casserole is a delicious way to enjoy a vegetarian meal or have a flavorful side dish with your main course. Try mixing and matching your favorite vegetables for a variation." When I made it I used a combination of broccoli and cauliflower. I did add the salt, pepper, and spices; the original calls only for garlic. I might switch up the cheese next time as well, as I think mozzarella or monterrey jack (think something gooier) would be even better.

Provided by smellyvegetarian

Categories     Low Cholesterol

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 bunch broccoli, cut into small florets
3 potatoes, peeled and, cut into 1 inch chunks
1 (28 ounce) can tomatoes, well drained, finely chopped
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup pitted black olives, halved
2 1/2 tablespoons olive oil
4 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
3/4 cup parmesan cheese, grated
salt and pepper (to taste)
basil and oregano (to taste)

Steps:

  • Preheat oven to 400 degrees F.
  • Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives.
  • In a small bowl, combine olive oil, garlic, salt, pepper, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with basil and oregano to taste if you like.
  • Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan.
  • Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.

GARLIC ROASTED VEGETABLES & WHITE BEANS



Garlic Roasted Vegetables & White Beans image

Garlic Roasted Vegetables & White Beans is an easy, 9-ingredient recipe. Pantry and budget-friendly. A healthy vegan weeknight dinner. Oil-free option.

Provided by Nisha Melvani

Categories     Main Course

Time 40m

Number Of Ingredients 10

1 medium head garlic (top sliced open)
Drizzle of olive oil
3 sprigs fresh rosemary (minced finely (about 1 tablespoon), plus 1 tablespoon whole leaves)
8 ounces baby potatoes (halved)
4 large carrots (cut into 2-inch pieces)
1 pint grape tomatoes (or cherry)
1 ½ teaspoons dried thyme
2 tablespoons balsamic vinegar (plus more for drizzling)
30 ounces navy beans (Great Northern, or cannellini beans (2 15-ounce cans), drained and rinsed)
Salt & freshly ground black pepper (to taste)

Steps:

  • Preheat the oven to 425ºF.
  • Roast the garlic: Place the garlic in a piece of aluminum foil large enough to cover. Drizzle the garlic with olive oil, Rub the oil onto the exposed cloves. Toss the rosemary leaves onto the garlic and wrap. Place the garlic in the oven.
  • Roast the veggies: Transfer the potatoes, carrots, and tomatoes to a large casserole dish. Drizzle with olive oil. Add the minced rosemary, and thyme. Add 2 tablespoons balsamic vinegar, and salt to taste. Toss the ingredients until the vegetables are evenly coated. Place the vegetables in a single layer.
  • Remove the garlic from the oven and place it in the center of the vegetables. Roast for about 30 minutes, or until the potatoes are fork tender, tossing after 15 minutes.
  • Assemble: Unwrap the garlic and squeeze to remove the cloves. Add the cloves to the vegetables. Mix in the beans. Add more balsamic vinegar, salt and pepper to taste. Stir to combine.

Nutrition Facts : Calories 335 kcal, Sugar 9 g, Sodium 270 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 66 g, Fiber 15 g, Protein 18 g, UnsaturatedFat 2 g, ServingSize 1 serving

ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS



Roasted Red-Pepper Salad with Anchovy White Beans image

We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 10

4 small red bell peppers
Coarse salt and freshly ground pepper
2 anchovy fillets packed in olive oil, minced
1 clove garlic, minced
2 teaspoons sherry vinegar
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 can (15 ounces) small white beans, drained and rinsed
1/4 ounce Parmesan cheese, grated (2 tablespoons)
1 cup packed spicy baby greens, such as watercress or arugula

Steps:

  • Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
  • Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.

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