Pink Beans In Tomato Sauce Recipes

GRECIAN GREEN BEANS IN TOMATO SAUCE

Steps:

• Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

TOMATOES AND BEANS

Steps:

• Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
• Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

GREEN BEANS IN TOMATO SAUCE

Steps:

• Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
• In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.

TUSCAN WHITE BEANS IN TOMATO SAUCE

Steps:

• Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
• Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
• Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

CROCK-POT BAKED BEANS IN TOMATO SAUCE

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.

SLOW-COOKER BEANS IN TOMATO SAUCE

Steps:

• Place the beans in a large pot and cover with 10 cups of cold water. Soak the beans in the water at room temperature overnight.
• Bring the beans to a boil, and then reduce the heat until the water is gently simmering. Cook the beans until just tender, about 45-60 minutes, and then drain well. Place all the remaining ingredients, except the salt and pepper, in your slow cooker and mix well.
• Mix in the beans. Cover and cook on the low setting for 8 hours or until the beans are tender, bubbly and delicious. Taste the beans, add salt and pepper if needed, and serve.