Tomato And Butter Bean Stew Recipes

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

OKRA AND BUTTER BEAN STEW

Steps:

• In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.

TOMATO & GARLIC BUTTER BEAN DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BUTTER BEAN STEW

Steps:

• Heat the butter and oil in a large frying pan.
• Gently fry the leeks until softened, which would take about 5 minutes.
• Add the garlic and fry for 1 minute.
• Add the mushrooms, turn up the heat and fry for 5 minutes, or until browned.
• Tip in the beans and give it a stir, ensuring the heat is now set to its highest setting.
• Pour in the wine and let it bubble for 2 minutes.
• Lower the heat until it reaches a slow simmering point.
• Pour in the stock, and let everything in the stew simmer for 5 minutes.
• Stir in the cream, simmer for another 1 minute, then remove from heat and sprinkle with lemon juice.
• Serve with rice and sprinkle with parsley. Enjoy!

BEAN AND TOMATO STEW WITH SAGE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
• Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.

GIANT BUTTER BEAN STEW

Steps:

• Drain the canned beans, reserving 200ml of the liquid. Heat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using).
• Heat oven to 180C/160C fan/gas 4. Cook over a gentle heat for a further 5 mins, then pour over the reserved liquid. Cover the dish and bake in the oven for 40 mins. Check occasionally that the beans are not drying out - add a little more water if needed.
• Remove the lid and bake for 10 mins more. Can be made 2 days ahead and reheated. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta just before serving.

BUTTER BEAN & TOMATO STEW

Steps:

• In a large pan, heat the oil and add the shallots, carrots and onion. Gently sweat, stirring, until soft but not coloured. Add tomatoes and slowly cook for 15 mins. Add the beans, reduce the heat to nearly nothing and warm through. Taste, season, then stir in the parsley. Serve with harissa.

TOMATO AND BUTTER BEAN STEW

Steps:

• In a large saucepan, heat the oil over a medium heat.
• Add the onions and fry, stirring continuously, for approx 5 minutes until soft and translucent.
• Add the garlic and chilli flakes and fry for a further minute.
• Add the tomatoes. Stir and break up the tomatoes a bit more, add sugar and season with salt.
• Stir well and simmer for 10 minutes, then add the beans and cook for another 10-15 mins.
• Stir through the spinach and simmer until just wilted.
• Add chopped coriander and serve hot with rice noodles or brown rice

ITALIAN WHITE BUTTER BEANS AND TOMATO STEW

Steps:

• Soak the butter beans overnight in a large vessel with triple the amount of water.
• Next day,Pressure cook the beans with triple the amount of water for 20 minutes/ Alternatively boil in water till almost done- soft but not breaking or loosing shape.
• Roast the red bell pepper and cherry tomato in the oven for 30 minutes at 180 degrees- till the pepper's skin is charred and the tomatoes have softened and released their juices
• Meanwhile In a pan, heat the olive oil.
• Add the chopped garlic and onion.
• Cut the tomatoes into large wedges and pulse 3-4 times in the food processor so they get crushed but not into a puree.Chunks of tomatoes should be visible.
• Once the onions are translucent, add the crushed tomatoes and cook for 10-15 minutes till they are soft.
• Remove the skin of the red bell pepper and chop it up.Add it to the onion tomato sauce.
• Sprinkle the salt,herbs and chilli flakes.
• When you see the tomatoes have softened add a tbsp of cream.Mix well.
• Drain the water from the lima/Butter beans and add to the stew.Cook for another 5 minutes.
• Garnish with fresh herbs, roasted cherry tomatoes and serve.
• This can be eaten with Rice,Quinoa or bread.

TOMATO AND BUTTER BEAN STEW

Steps:

• Preheat the oven to 350°F Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
• Add the tomatoes, beans and broth and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
• Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges.

LAMB AND TOMATO STEW WITH BUTTER BEANS AND FETA

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Heat the olive oil in a large, heavy lidded casserole and cook the lamb, in batches, until browned all over. Scoop out onto a plate with a slotted spoon. Add the onion and garlic to the same pan, and fry for 5 minutes until the onion has softened.
• Stir in the paprika and cook for 1 minute then tip in the tomatoes (crushing them with your hands as you go), vinegar and stock. Return the lamb to the pot, season, then put on a lid and bake in the oven for 11/2 hours.
• Stir in the beans and cook for another 15-20 minutes or until the beans are heated through. Stir in most of the parsley. Serve in warm bowls topped with crumbled feta, the rest of the parsley and a pinch of dried mint, if using, with crusty bread, if you like.