Time 15m Yield 4 servings. Number Of Ingredients 8 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.
Time 35m Yield 4 Number Of Ingredients 7 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.
Time 45m Yield 12 servings. Number Of Ingredients 11 Steps:
Preheat oven to 325°. In a 6-qt. stockpot, cook bacon, onion, celery and green pepper over medium heat until bacon is crisp and vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour, sugar, salt and pepper. Add tomatoes. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in beans., Transfer to a greased 3-qt. baking dish or a 13x9-in. baking pan. Bake, covered, 35-40 minutes or until beans are tender.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Cook bacon in a Dutch oven until crisp. Stir in onion and next 3 ingredients; saute until vegetables are tender. Stir in tomato, and cook 3 minutes. Stir in broth and butterbeans; bring to a boil. Cover and reduce heat, and simmer, stirring occasionally, 30 minutes. Simmer, uncovered 20 minutes stirring often. Stir in parsley and remaining ingredients. Cook stirring often, 5 minutes; discard bay leaf.
Time 15m Yield 8 servings Number Of Ingredients 4 Steps:
Cook the bacon in a large skillet over medium heat until crispy and darker in color, 4-6 minutes per side. Add the bacon, 1 tablespoon of the rendered bacon fat, the butter, chives, and honey to a small food processor and pulse until well-combined (alternatively, combine in a medium bowl and mix well). Transfer to an airtight container and refrigerate until ready to use, up to 5 days. Enjoy!
Time 45m Yield 3-6 serving(s) Number Of Ingredients 17 Steps:
Pre-heat the oven to 200C/400°F Lightly grease an ovenproof gratin dish with a little olive oil. Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside. Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through. Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture. In a large bowl, add the crème fraiche, tomato paste, wine and sugar - mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty. Add the bacon and butter bean mixture to the crème fraiche and wine sauce - mix gently. Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern. Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown. Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat. Serves 3 people as a main meal and 6 people as an accompaniment.
More about “bacon butter beansand tomatoes recipes”
Time 42m Yield 15 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil. Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake in preheated oven until golden brown, 10 to 12 minutes.
