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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 108.9
  • Total Fat: 0.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 480.3 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 6.4 g

View full nutritional breakdown of (?) with White Beans and Tomatoes calories by ingredient
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(?) with White Beans and Tomatoes

Submitted by: LORANORTH

Introduction

Originally this dish is Lamb with White Beans. I usually make it with a lean pork loin roast because it's less expensive and more readily available around here. But you can just cook the tomatoes and beans and serve them over brown rice or pasta--and it is delicious.

For a very nice main dish, press a pork-loin roast down into the bean and tomato mixture; sprinkle the meat with salt, rosemary and thyme and baste with juices from the pan. Roast at 300 for 2-3 hours.

OR Just cook the tomato/bean stuff on the stove and then press some leftover chicken breast pieces into it; then cook until the chicken is heated through.

[You're on your own to get the nutritional values for the meat, if you add it. :-) ]

OR just use the tomato/bean mixture, as is, over brown rice or pasta.
Originally this dish is Lamb with White Beans. I usually make it with a lean pork loin roast because it's less expensive and more readily available around here. But you can just cook the tomatoes and beans and serve them over brown rice or pasta--and it is delicious.

For a very nice main dish, press a pork-loin roast down into the bean and tomato mixture; sprinkle the meat with salt, rosemary and thyme and baste with juices from the pan. Roast at 300 for 2-3 hours.

OR Just cook the tomato/bean stuff on the stove and then press some leftover chicken breast pieces into it; then cook until the chicken is heated through.

[You're on your own to get the nutritional values for the meat, if you add it. :-) ]

OR just use the tomato/bean mixture, as is, over brown rice or pasta.

Number of Servings: 10

Ingredients

    1 tsp. olive oil
    1 large onion, sliced thin
    4-5 cloves garlic, sliced very thin
    1 can (14.5 oz.) white beans, drained and rinsed
    1 can (14.5 oz.) diced tomatoes, drained
    1 tsp. dry rosemary
    1 tsp. dry thyme
    1 tsp. salt
    2 cups chicken broth
    1 pkg. (10 oz.) baby spinach

Directions

Pour the olive oil into a large skillet (oven-proof if you want to add the pork loin) and heat to sizzling.
Add the onion and cook until limp.
Add the garlic and cook another 30 seconds.
Mix in the beans, tomatoes, rosemary, thyme, salt and chicken broth. Heat to boiling.

NOW, if you want the dish "as-is", Add the spinach and cook until spinach is wilted. Serve hot over brown rice or pasta.

VARIATION 1 (pork loin): Don't add the spinach yet. Press the pork into the bean mixture. Sprinkle meat with salt, some rosemary and some thyme. Baste with juices from the pan. Roast at 300 for 2-3 hours, until meat is cooked through. Stir in spinach, if desired, and cook until wilted. Remove from oven, slice roast and serve with rice.

VARIATION 2 (chicken): Cook on stove as per directions above, but add chicken pieces and cook until they are heated through. Serve with rice.

I make this much to serve my family of 10. !0 hearty servings. :-)

Yummy!

Number of Servings: 10

Recipe submitted by SparkPeople user LORANORTH.






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