1、Saucy Beans with Tomatoes

  • Makes: 8servings
  • Serving Size: 1/2cup
  • Carb Grams Per Serving: 21
  • Saucy Beans with Tomatoes recipe

    Ingredients

    • Nonstick cooking spray
    • 1 medium onion, halved and thinly sliced
    • 1 medium red sweet pepper, seeded and chopped
    • 215 - 16 - ounce cancannellini beans (white kidney beans) and/or pinto beans, rinsed and drained
    • 114 1/2- ounce canno-salt-added diced tomatoes, undrained
    • 1tablespoon honey or molasses
    • 1tablespoon rice vinegar
    • 2teaspoons reduced-sodium soy sauce
    • 1teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
    • 1/4 teaspoon crushed red pepper (optional)

    Method

    Preheat skillet over medium heat. Add onion and sweet pepper. Cook about 5 minutes or until tender, stirring occasionally.
  • Stir in beans, undrained tomatoes, honey, vinegar, soy sauce, ginger, and, if desired, crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover; simmer about 5 minutes more or until desired consistency.

  • https://www.truecookbook.com/recipe/saucy-beans-with-tomatoes-10744/

    2、Broad beans with tomatoes & anchovies

    Gloriously colourful broad beans with tomatoes and anchovies, perfect with spring lamb
    Broad beans with tomatoes & anchovies recipe

    Ingredients

    • 1.3kg young broad beans in the pod (to give about 350g/12oz shelled beans)
    • 3 tbsp olive oil
    • 450g cherry tomatoes, halved
    • 6 spring onions, finely chopped
    • 2 garlic cloves, sliced
    • 4-6 anchovy fillets, chopped
    • 2 tbsp chopped fresh marjoram or parsley

    Method

    1. Blanch the shelled beans in boiling water for 1 minute. Drain into a sieve and hold under running cold water to cool them down quickly. Drain again and peel off the outer hard skins – make a nick in the tops and pop the beans out.
    2. Heat the oil in a non-stick frying pan until very hot, add the tomatoes and sauté over a high heat until the juices begin to run and caramelise. Tip in the spring onions and garlic and cook over a medium heat for 1-2 minutes until the onions just begin to soften and the garlic begins to turn golden. Now add the beans and sauté for 1-2 minutes until heated through. Stir in the anchovies so they break up, season to taste with salt and freshly ground black pepper, then stir in the marjoram or parsley and serve.

    3、Green beans with griddled tomatoes

    This colourful seasonal side dish is the perfect side for summer entertaining
    Green beans with griddled tomatoes recipe

    Ingredients

    Method

    1. Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
    2. Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.

    4、White Beans with Dried Tomatoes

  • Makes: 6servings
  • Carb Grams Per Serving: 38
  • White Beans with Dried Tomatoes recipe

    Ingredients

    Method

    1. In a 3-1/2- or 4-quart slow cooker combine drained beans, vegetable broth, and garlic.
    2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
    3. If using low-heat setting, turn to high-heat setting. Stir in tomatoes. Cover and cook about 15 minutes more or until tomatoes are heated through.
    4. To serve, top individual servings with cheese. If desired, top with pine nuts. Makes 6 servings.

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