Beans and Tomatoes

Beans and tomatoes come together in this elegant and flavorful side dish that is sure to please even the self-professed bean-haters. With the option to use different types of beans and variations, this dish can be customized to suit your taste preferences. The combination of creamy beans and saucy tomatoes creates a delightful and satisfying dish that can be enjoyed on its own or as a main course with some additions. Let’s explore the recipe, variations, and possible uses for this delicious dish.

MAKES: 4 servings

TIME: 20 minutes with cooked beans

INGREDIENTS:

• 2 tablespoons butter or extra virgin olive oil
• 1/4 cup chopped shallot or scallion
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 cups peeled, seeded, and diced tomato (drained canned is fine)
• 4 cups cooked or canned navy or pea beans, drained
• 1/2 cup chicken, beef, or vegetable stock (or juice from canned tomatoes, or water)
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese (optional)

INSTRUCTIONS:

1. Heat the butter or oil in a large, deep skillet over medium heat. Once melted or hot, add the shallot and cook, stirring, until it softens (around 3 to 5 minutes).
2. Add the thyme to the skillet and cook for about 30 seconds.
3. Stir in the diced tomato and cook, stirring occasionally, until it breaks up and becomes saucy (around 10 minutes).
4. Add the cooked beans and stock to the skillet and increase the heat to medium-high. Cook, stirring, until the mixture is hot and creamy (approximately 5 minutes).
5. Season with salt and pepper according to your taste.
6. Serve the beans and tomatoes as a side dish, topped with freshly grated Parmesan cheese if desired.

VARIATIONS:

• Bean and Tomato Casserole: Create a more substantial dish by slicing 4 tomatoes and adding 2 large chopped onions, 1 1/2 cups grated cheddar, Jack, or Asiago cheese, and 2 tablespoons of chopped fresh oregano or marjoram leaves. Layer the ingredients in a greased baking dish, starting with beans, followed by tomatoes, onions, herbs, and cheese. Repeat the layers and bake at 400°F until the casserole is hot and the cheese is bubbly (around 20 to 30 minutes).
• Bean Casserole with Hominy and Tortillas: Substitute 2 cups of cooked hominy for 2 cups of beans in the previous variation. Place a layer of corn tortillas on top of the bean-hominy mixture before adding tomatoes, onions, and cheese. Bake as directed.
• Chicken, Tomatillo, and Bean Casserole: Use a large white bean, such as cannellini, lima, or gigante. Add 2 cups of shredded cooked chicken and replace the tomatoes with 2 cups of sliced tomatillos. Use Monterey Jack, Chihuahua, or cotija cheese for this variation. Layer the ingredients, starting with beans and ending with cheese. Repeat the layers and bake as directed. Garnish with chopped fresh cilantro and serve with lime wedges if desired.

USES:

• Serve the beans and tomatoes as a side dish alongside grilled meat, poultry, or fish.
• Enjoy it as a vegetarian main course, paired with a side of salad or roasted vegetables.
• Use the bean and tomato mixture as a filling for tacos or enchiladas.
• Incorporate it into a vegetarian wrap or sandwich for added flavor and texture.
• Combine the beans and tomatoes with cooked grains, such as quinoa or rice, for a hearty and nutritious meal.
• Serve the casserole variations as a satisfying and flavorful main course, accompanied by a fresh salad or crusty bread.

Whether you choose to make the simple beans and tomatoes or try one of the flavorful variations, this dish is versatile and packed with deliciousness. It can be enjoyed as a side, a main course, or even used as a filling for other dishes. Experiment with the variations and find your favorite way to savor the combination of beans and tomatoes.