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Tomatoes and Beans

Rated as 4.42 out of 5 Stars
61

"This can serve as a side dish in place of potatoes or makes a great main course."
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Ingredients

35 m servings 308
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 308 calories; 15.1 33.1 9 1 972 Full nutrition

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Reviews

Read all reviews 18
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very easy and different. Makes a great light lunch.

Most helpful critical review

Just not feeling it. I'm sure I did something wrong. Beans were mushy. Not like the picture.

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Just not feeling it. I'm sure I did something wrong. Beans were mushy. Not like the picture.

Very easy and different. Makes a great light lunch.

Delicious!

This is pretty good, but could use some more flavor. I added bacon bits, which definitely was good.

love this dish easy to make. I added fresh baby spinach.

i used white kidney beans it was so good!

Cannellini beans break down too easily for a cooked dish like this, they go mushy FAST. Cooking them for 25 minutes is WAAAAY too much and I had to adapt it quickly. On top of that, this recip...

Whole family loved it. Only changed the broth to vegetable broth for my vegan.

Very good and very quick to make side dish. Works well with cornbread.