Latest News

Tuscan Beans in Summery Tomato Rag

brought to you by epicurious.com and NutritionData.com

Calories 286; Total Fat 8g; Carbohydrates 389g

class="recipe_desc_text">Providing a third of your daily protein, fiber, and iron needs, this robust casserole proves you don't need meat to create a satisfying meal. To simplify your weeknight routine, the tomatoes and beans can be prepared one night, allowing for quick assembly when you get home from work the next day.

Go to the healthy recipe on epicurious.com

Photograph By: Roland Bello

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 286 Calories (14%)
  • 8g Total fat (13%)
  • 3g Saturated Fat (12%)
  • 12mg Cholesterol (4%)
  • 389mg Sodium (16%)
  • 39g Carbohydrate (13%)
  • 10g Fiber (39%)
  • 16g Protein (32%)

See the full nutritional analysis from NutritionData.com

More Healthy Recipes

Ingredients

  • 1 pounds dried cannellini or Great Northern beans, picked over and rinsed
  • 2 pints grape tomatoes (about 1 pound)
  • 1 small onion, finely chopped
  • 1 celery rib, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 3 thyme sprigs
  • 1 teaspoon sugar
  • 1/2 cup grated Parmigiano-Reggiano
  • Accompaniment: crusty bread

Preparation

Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks note, below), then drain.

Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.

Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.

Preheat oven to 450F with rack in middle.

Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato pure, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.

Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).

Avignonesi Rosso di Toscana '05

For more delicious recipes, go to epicurious.com

  Comments