White Beans with Tomato Recipe

Name: White Beans with Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 cup (50 mL) olive oil; 1/4 cup (50 mL) chopped flat-leaf parsley; 8 fresh sage leaves; 2 branches rosemary; 4 cloves garlic, finely chopped; 1 cup (250 mL) canned Italian plum tomatoes, chopped, with juices; Salt and freshly ground black pepper; 2 cups (500 mL) dried cannellini (white kidney beans) or navy beans, soaked overnight in water to cover; 1 cup (250 mL) grated Pecorino Romano; 8-cup (2 L) casserole with lid

Servings: persons

1/4 cup (50 mL) olive oil
1/4 cup (50 mL) chopped flat-leaf parsley
8 fresh sage leaves
2 branches rosemary
4 cloves garlic, finely chopped
1 cup (250 mL) canned Italian plum tomatoes, chopped, with juices
Salt and freshly ground black pepper
2 cups (500 mL) dried cannellini (white kidney beans) or navy beans, soaked overnight in water to cover
1 cup (250 mL) grated Pecorino Romano
8-cup (2 L) casserole with lid

1
Preheat oven to 375F (190C).
2
In a large skillet, heat olive oil over medium-low heat.
3
Add parsley, sage, rosemary and garlic; cook, stirring occasionally, for 6 minutes or until the garlic is softened and the herbs are fragrant.
4
Stir in tomatoes with juice and a pinch each of salt and pepper; cook for 3 minutes or until slightly thickened.
5
In casserole dish, stir together tomato mixture, drained beans and half of the Pecorino Romano.
6
Add enough cold water to cover beans; stir well.
7
Cover casserole and bake for 2 1/2 hours or until beans are tender, testing for doneness every 30 minutes.
8
(Cooking time will depend on freshness of the beans.)
9
Remove and discard rosemary branches, which should be bare.
10
Sprinkle remaining cheese over the surface.
11
Cook, uncovered, for 10 minutes longer or until cheese is golden.
12
Serve from casserole.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup (50 mL) olive oil, 1/4 cup (50 mL) chopped flat-leaf parsley, 8 fresh sage leaves, 2 branches rosemary, and more.

Yes, White Beans with Tomato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Beans with Tomato

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