Fast White Bean Stew Recipes

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FAST WHITE-BEAN STEW



Fast White-Bean Stew image

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     Broil     Quick & Easy     High Fiber     Dinner     Lunch     Fall     Winter     Healthy     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

Steps:

  • Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
  • While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  • Serve stew with toasts.

FAST WHITE-BEAN STEW



Fast White-Bean Stew image

A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Provided by Annacia

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 large garlic cloves, chopped
1 (15 ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19 ounce) cans cannellini beans, undrained
8 ounces cooked ham, cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5 ounce) bag baby romaine lettuce or 1 (5 ounce) bag Baby Spinach
8 slices baguette (3/4-inch-thick)

Steps:

  • Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
  • Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
  • Stir in broth, beans, ham, and pepper and bring to a boil.
  • Reduce heat and simmer, uncovered, 5 minutes.
  • Stir in greens and cook until wilted.
  • While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  • Serve stew with toasts.

Nutrition Facts : Calories 965.3, Fat 19.1, SaturatedFat 5.4, Cholesterol 53.3, Sodium 1118, Carbohydrate 144.2, Fiber 22.8, Sugar 6.9, Protein 56.4

WHITE BEAN STEW



White Bean Stew image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 garlic cloves, finely sliced
1/3 cup olive oil
1/4 cup white wine
3 cups cooked cannellini beans, drained
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/4 cup chopped parsley
Thinly julienned red bell pepper for garnish

Steps:

  • In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

WHITE BEAN STEW WITH CHORIZO



White Bean Stew with Chorizo image

White Bean Stew with Chorizo is a quick and easy 30 minute meal. The perfect comfort food recipe during fall and winter months.

Provided by Chef Mireille

Categories     Soups and Stews

Number Of Ingredients 13

2 tablespoons olive oil
1 chopped onion
3 finely chopped garlic cloves
9 oz. smoked chorizo
2 cups cooked beans (or 1 15.5 oz. can of beans
2 cups crushed tomatoes
2 cups water
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons fresh parsley (finely chopped)

Steps:

  • In a large pot or Dutch Oven, heat oil.
  • Add onion and garlic. Saute until it starts to change color.
  • Add chorizo and saute for 5 minutes until golden brown.
  • Add beans, tomatoes and 2 1/2 cups water.
  • Add paprika, oregano, sugar, salt and pepper. Stir to combine. Bring to a boil.
  • Reduce to a simmer on medium heat and cook for about 15 minutes, until thickened.
  • Add parsley and stir to combine.

Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Protein 21 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 1224 mg, Fiber 11 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving

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