Shaved Brussels Sprouts Salad

This Shaved Brussels Sprouts Salad recipe is the perfect healthy side to meal prep for the holidays! It’s fresh, tangy, and SO easy to make.

The post Shaved Brussels Sprouts Salad appeared first on Budget Bytes.

Brussels sprouts are in season in most places starting in October, peaking in December, making this tangy, sweet Shaved Brussels Sprouts Salad the perfect addition to your recipe rotation this season. It comes together in minutes, and the leftovers are fantastic (dare I say even better?!), so it’s also ideal for meal-prepping! And if you don’t like the flavor or texture of cooked Brussels sprouts, I promise this shaved raw salad is a totally different experience. With the finely sliced sprouts and tangy honey mustard dressing, it’s more like slaw!

Overhead view of a shaved brussels sprouts salad in a serving bowl.

My foray into the restaurant world happened because of my passion for seasonal ingredients and raw vegan cuisine. My former restaurant, AVO, which is still in business today under new ownership, was completely raw, vegan, and naturally gluten-free. It was a gamble to open a health-focused restaurant in the deep-fried south, but it was a hit! AVO propelled me into the world of touring and private chef work for over 7 years. 

Now, whenever I can share a fresh plant-based dish with Budget Bytes readers, I jump on it! This shaved Brussels sprouts salad is bursting with flavor from the olive oil, Dijon mustard, honey, garlic, pecans, and craisins. It’s also packed with fiber, antioxidants, and vitamins (an 80-gram serving of Brussels sprouts contains more vitamin C than a small orange!), so it’s not only delicious but incredibly nutritious.

Ingredients

Here’s what you’ll need to make this easy shaved Brussels sprout salad:

  • Brussels Sprouts: Don’t let memories of mushy, over-boiled sprouts stop you from giving these little veggies another try. When served raw, Brussels sprouts have a milder, slightly sweeter taste with the perfect crunch. Be sure to wash them before slicing!
  • Craisins: Substitute raisins for craisins (dried cranberries) if you can’t find them. Raisins are also more budget-friendly, but I wanted to use craisins to make this winter salad a bit more festive!
  • Crushed Pecans: Adds a nutty flavor and crunchy texture.
  • Dijon Mustard & Honey: One of the best dressing combinations. The tangy and slightly sweet flavors go amazingly with the earthiness of the Brussels sprouts. If you love the sound of this flavor combo, then I think you’ll also love our honey mustard broccoli salad.
  • Apple Cider Vinegar: Adds a bright acidity to the dressing.
  • Olive Oil: Helps to emulsify the dressing and adds some healthy fats.
  • Garlic: Mince 2 cloves of garlic to give the dressing a slight kick. The longer it sits, the more the garlic flavor will infuse into the dressing!
  • Salt & Pepper: Basic seasonings that add depth of flavor to the salad.

What Else Can I Add?

This recipe has only 8 simple ingredients (plus salt & pepper), but you can totally mix in other goodies if you have ingredients to use up. Here are some ideas I think you’ll like:

  • Diced kale, arugula, or spinach for some extra greens.
  • Cook bacon in the oven and crumble it over top.
  • Mix in chopped apples or sliced pears.
  • Use different types of nuts, like walnuts or almonds. Candied pecans would be a fun alternative to regular chopped pecans, too!
  • Add cooked couscous or quinoa to the mix to make this hearty salad even heartier.
  • Leftover roasted veggies, like roasted cauliflower, would add a nice texture variation.
  • Crumble in feta, blue cheese, or shredded Parmesan.

Should I Use a Mandoline or a Knife?

What makes this raw Brussels sprout salad so good, in my opinion, is how finely sliced the sprouts are. I like to use a mandoline, but if you don’t have one, that’s okay! A sharp knife and some patience will work just fine. It’s a little harder to get them as thin with a knife, and it may take longer, but it can be done. I’ve also heard of people using a slicing attachment on their food processor to shred sprouts, so you could try that, too!

Make It Ahead!

This shredded Brussels sprouts salad recipe is perfect for meal prep over the holidays. It’s a healthy lunch option or side dish for holiday meals and is a welcome break from all the indulgent foods. You can easily make this crunchy, sweet salad the night before Thanksgiving, and rest assured, knowing it’ll be perfectly marinated and ready to go for the big day!

If making ahead, give the salad a little fluff and drain any excess liquid that has accumulated before serving. (The salt in the recipe will draw out moisture from the sprouts; you don’t have to strain it, but I like to.) It’ll be good in the fridge for up to 3-4 days.

Side view of a bowl of shaved brussels sprouts salad in a bowl.
Overhead view of a shaved brussels sprouts salad in a serving bowl.
Print

Shaved Brussels Sprouts Salad Recipe

This Shaved Brussels Sprouts Salad recipe is the perfect healthy side to meal prep for the holidays! It's fresh, tangy, and SO easy to make.
Course Side Dish
Cuisine American
Total Cost ($5.45 recipe / $0.90 serving)
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings (½ cup per person)
Calories 158kcal

Ingredients

  • 1 bag Brussels sprouts (1lb) $2.98
  • 1 Tbsp Dijon mustard $0.06
  • 2 tsp honey $0.10
  • 2 Tbsp apple cider vinegar $0.06
  • 3 Tbsp olive oil $0.57
  • 2 cloves garlic, minced $0.06
  • ¼ tsp salt $0.01
  • cup craisins $0.72
  • ¼ cup crushed pecans $0.86
  • ¼ tsp freshly cracked black pepper $0.03

Instructions

  • Using a mandoline or a knife, shave brussels sprouts. Transfer to a serving bowl.
  • In a small mixing bowl, combine Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, and salt. Whisk to combine.
  • Add craisins and crushed pecans to the serving bowl with Brussels sprouts.
  • Drizzle dressing over the top of the salad.
  • Toss to combine and add black pepper to taste.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving (½ a cup) | Calories: 158kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Sodium: 144mg | Fiber: 4g
Overhead close up view of a shaved brussels sprouts salad in a serving bowl.

how to make Shaved Brussels Sprouts Salad – step by step photos

Shaved Brussels sprouts on a wooden chopping board.

Using a mandoline or a knife, shave 1lb of Brussels sprouts. Transfer to a serving bowl.

Olive oil, honey, garlic, and mustard in a mixing bowl to make a dressing for shaved Brussels sprouts salad.

In a small mixing bowl, combine 1 Tbsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 3 Tbsp olive oil, 2 cloves minced garlic, and ¼ tsp salt. Whisk to combine.

Pecans, craisins, and dressing added to a bowl with shaved brussels sprouts.

Add ⅓ cup craisins and ¼ cup crushed pecans to the serving bowl with Brussels sprouts. Drizzle dressing over the top of the salad.

Shaved Brussels sprouts salad in a bowl.

Toss to combine and add ¼ tsp black pepper to taste.

Overhead view of a shaved brussels sprouts salad in a serving bowl.

This shredded Brussels sprouts salad recipe will be a welcome addition to any holiday feast! It’s fresh, tangy, and couldn’t be any easier to make.

The post Shaved Brussels Sprouts Salad appeared first on Budget Bytes.

Roasted Fall Vegetable Salad with White Beans

Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s …

Roasted Fall Vegetable Salad with White Beans

Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, and a nutritional powerhouse!

Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore.

Roasted Fall Vegetable Salad with White Beans from Minimalist Baker →

Apricot Chicken

Looking for an easy weeknight meal that’s ready in 30 minutes? Apricot chicken is tender chicken covered in a sweet, tangy apricot glaze. It’s an easy dish that goes well with rice or vegetables, making it a tasty meal anytime.

Looking for an easy weeknight meal that's ready in 30 minutes? Apricot chicken is tender chicken covered in a sweet, tangy apricot glaze. It’s an easy dish that goes well with rice or vegetables, making it a tasty meal anytime.

Easy Crock Pot Ham

Looking for an easy entree that will impress your guests? Easy Crock Pot Ham is a super simple and effortless way to bring flavorful ham to your table this holiday season!

Looking for an easy entree that will impress your guests? Easy Crock Pot Ham is a super simple and effortless way to bring flavorful ham to your table this holiday season!

Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!

The post Shrimp and White Bean Stew appeared first on Budget Bytes.

Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!

Overhead view of shrimp and white bean stew in a bowl

I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)

Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.

Ingredients for Shrimp and White Bean Stew

Here’s what you’ll need to make this lemon shrimp and bean stew recipe:

  • Shrimp: Use large peeled and deveined shrimp for this recipe. I got a bag of frozen tail-off shrimp, which I thaw before using, but fresh shrimp is great if you can get it. If your shrimp still have tails on, you may want to remove them before adding to the stew.
  • Vegetables: Finely sliced parsnip, celery, and yellow onion add a subtle sweetness and nuttiness to the broth. Can’t find a fresh parsnip? You can substitute it with a carrot.
  • Lemon: I add lemon zest, not juice, to this shrimp stew to give it a bright, citrusy flavor. The zest adds a subtle tang without overpowering the dish or making it too acidic. Use the zest of half a lemon and slice the other half for garnish (that way, your family can add as much or as little lemon juice as they want).
  • Olive Oil: Softens the veggies and adds a delicious richness to the broth.
  • Salted Butter: A small amount of butter gives the stew a velvety texture and rounds out the flavor.
  • Garlic: Use fresh minced garlic for maximum flavor.
  • Cannellini Beans: These beans add a creamy texture and extra protein to the stew. While I don’t use the liquid from the canned beans in this recipe, you can store it in the fridge and use it to thicken other soups, stews, or dips you might make. Navy beans, great Northern beans, or another canned white bean would work as a substitute if needed.
  • Chicken Broth: I use Better Than Bouillon to keep this recipe budget-friendly. You can also use homemade or store-bought chicken broth. Vegetable broth is an appropriate substitute for the pescatarians out there!
  • Parmesan: A little Parmesan cheese adds the best umami flavor to the broth, making it taste even richer and more luxurious.
  • Apple Cider Vinegar: This is my secret ingredient for brightening up rich stews and soups! You can use rice or white vinegar if you don’t have ACV, or omit it altogether.

How to Defrost Shrimp Correctly

It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:

  1. Refrigerator method: The safest and most recommended way to defrost shrimp is by thawing it in the refrigerator overnight. Place the frozen shrimp in a bowl or on a plate (either in the original packaging or covered with plastic wrap) and let it thaw in the refrigerator for 8-12 hours.
  2. Cold water method: If you’re short on time, you can also defrost shrimp by running them under cold water until soft and pliable. This will take about 15 minutes, depending on the size of the shrimp.

Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.

Serving Suggestions

I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!

Storage Instructions

This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!

A ladle scooping some shrimp and white bean stew from a skillet
Shrimp and white bean stew in a bowl garnished with fresh herbs
Print

Shrimp and White Bean Stew

Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It's super filling, delicious, and easy to make!
Course Dinner
Cuisine American
Total Cost ($11.22 recipe / $2.24 serving)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings (1.5 cups per serving)
Calories 319kcal

Ingredients

  • 24 large peeled and deveined shrimp (1 lb) $6.47
  • 1 parsnip, peeled and grated with a cheese grater $0.49
  • 2 stalks celery, sliced thin $0.14
  • ½ yellow onion, finely julienned (cut into thin strips) $0.47
  • ½ lemon, zested (the other half, cut into wedges to serve) $0.68
  • 1 Tbsp olive oil $0.22
  • 3 Tbsp salted butter $0.39
  • 2 cloves garlic, minced $0.06
  • 2 cans cannellini beans, rinsed and strained $1.72
  • 1 Tbsp shredded Parmesan $0.33
  • 3 cups chicken broth* $0.24
  • 1 tsp apple cider vinegar** $0.01

Instructions

  • If your shrimp is frozen, thaw before beginning. I chose frozen, peeled, tail off shrimp.
  • Heat olive oil over medium heat in a large skillet and add grated parsnip, thinly sliced celery, and finely julienned onion. Cook until vegetables are soft and onions are glossy, but not browning.
  • Add salted butter and minced garlic
  • Once the butter is melted, add the thawed shrimp.
  • Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
  • Remove shrimp and set aside. Then, add the chicken broth, apple cider vinegar, and rinsed white beans.
  • Simmer until liquid reduces a little bit, by ¼ to ⅓.
  • Then, add shrimp back to the skillet with the grated Parmesan and lemon zest. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

See how we calculate recipe costs here.

Notes

*I used Better Than Bouillon to be more budget-friendly
**Apple Cider Vinegar reigns supreme as my secret weapon when it comes to soups. If you don’t have any ACV on hand, you can substitute white vinegar or rice vinegar, or skip it altogether. I love the brightness and tang that just a splash of vinegar brings to a rich and luxurious soup.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 36g | Protein: 24g | Fat: 11g | Sodium: 1489mg | Fiber: 10g
Side view of shrimp and white bean stew in a bowl

how to make Shrimp and White Bean Stew – step by step photos

A bag of frozen shrimp

If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.

sliced onion, parsnip, and celery in a skillet

Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.

Butter and garlic added to a skillet with celery, onion, and parsnip

Add 3 Tbsp salted butter and 2 cloves minced garlic.

Raw shrimp added to a skillet with white mirepoix for shrimp and white beans

Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.

A skillet with chicken broth and white beans, next to a bowl of cooked shrimp

Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.

shrimp and white bean stew in a skillet with lemon zest added

Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.

Shrimp and white bean stew in a bowl garnished with fresh herbs

This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.

The post Shrimp and White Bean Stew appeared first on Budget Bytes.

Kale Apple Slaw with Dijon Vinaigrette

When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for br…

Kale Apple Slaw with Dijon Vinaigrette

When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.

It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for brightening up heavier meals. Let us show you how it’s done!

How to Make Kale Apple Slaw

This simple kale apple slaw is made in just 1 bowl!

Kale Apple Slaw with Dijon Vinaigrette from Minimalist Baker →

Tuscan White Bean Stuffed Tomatoes

This Tuscan White Bean Stuffed Tomatoes recipe is hearty, warming, and deeply satisfying. It’s also budget-friendly and easy to make!

The post Tuscan White Bean Stuffed Tomatoes appeared first on Budget Bytes.

This recipe for Tuscan White Bean Stuffed Tomatoes is hearty, warming, and deeply satisfying. These stuffed tomatoes can easily be served over a bed of pasta or rice—super budget-friendly and extremely filling! Every time you cut into one of the tomatoes, it’s like you’re making the sauce for whatever you’ve paired them with. This recipe is absolutely delicious and a great way to use up those summer tomatoes!

Tuscan white bean stuffed tomatoes in a baking dish.

What Are Tuscan White Bean Stuffed Tomatoes?

Stuffed tomatoes are such an underrated dish. You can stuff them with almost anything you have on hand—grains, beans, meats, veggies, cheese! In this recipe, I take inspiration from Tuscan cuisine and stuff the tomatoes with a hearty mixture of cannellini beans, four types of diced vegetables, breadcrumbs, Italian seasonings, tomato sauce, and shredded cheese. Each tomato is then baked until it’s tender, juicy, and bursting with flavor. They’re like mini casseroles in tomato form!

Ingredients for Tuscan White Bean Stuffed Tomatoes

Here’s what you’ll need to make this stuffed tomato recipe:

  • Tomatoes: I use large “slicing” tomatoes (the kind you might use for a sandwich). You can also use smaller, on-the-vine tomatoes if you’re cooking for more than 4 people or want them as a side dish.
  • Cannellini Beans: Adds protein and fiber, making this recipe even more filling and nutritious.
  • Vegetables: Carrots, yellow onion, and celery cook down to be soft, sweet, and succulent. I also add some diced zucchini for extra texture and flavor. 
  • Herbs: A sprig of rosemary and a dried Italian seasoning blend help give these tomatoes a Tuscan twist. Half a teaspoon of dried rosemary will also work if you don’t have fresh.
  • Seasonings: A little salt, black pepper, and red pepper flakes help to enhance the other flavors.
  • Olive Oil: Softens the veggies as they cook and helps the tomatoes to brown in the oven.
  • Apple Cider Vinegar: The tanginess helps balance out the tomatoes’ sweetness and tenderizes the vegetables as they cook. It really helps the flavorful herbs pop!
  • Garlic: Freshly minced garlic infuses the filling with flavor.
  • Bread Crumbs: These help to absorb the extra moisture from the vegetables and create a nice, hearty texture. You can use any type of breadcrumbs you prefer.
  • Tomato Sauce: Use your favorite canned tomato sauce, or make your own from scratch!
  • Italian Cheese Blend: Makes the filling creamy and savory. I used the shredded Italian cheese blend from my local Kroger, but any type of cheese you enjoy and have on hand will work. Dairy-free? No problem. This recipe is great without the cheese, too.

What Type Of Tomato is Best for Stuffing?

You want large, firm, and ripe ”slicing” tomatoes for this recipe. Beefsteak and large heirloom tomatoes are also great options because they’re big and easy to stuff. Roma tomatoes could also work, but the oval shape makes stuffing a bit more challenging. For serving a crowd, I use smaller vine-ripened tomatoes so the filling goes further. Whichever variety you choose, make sure your tomatoes are firm and not mushy!

Tips and Suggestions

  • Dairy-free? Leave out the cheese. Trust me, the white beans add to the dense texture and creaminess of the filling, so they’re great no matter what your dietary restrictions are.
  • You can make the filling up to 24 hours ahead of time and store it in the fridge until you’re ready to stuff and bake your tomatoes. Cook the stuffed tomatoes for a couple of minutes longer to heat the filling through.
  • This recipe isn’t just for tomatoes! You can use the same filling to stuff large mushrooms or bell peppers (stuffed bell peppers are delicious!)

Storage Instructions

Leftover Tuscan white bean stuffed tomatoes will last up to 3-4 days in the fridge when stored in an airtight container. To reheat, cover with foil and bake at 350°F for about 15 minutes or until heated through. I wouldn’t freeze this recipe as the tomatoes may become too watery after thawing. However, the filling freezes well.

A tuscan white bean stuffed tomato with pasta.
Print

Tuscan White Bean Stuffed Tomatoes

This Tuscan White Bean Stuffed Tomatoes recipe is hearty, warming, and deeply satisfying. It's also budget-friendly and easy to make!
Course Main Course, Side Dish
Cuisine Italian
Total Cost ($9.42 recipe / $2.35 serving)
Prep Time 15 minutes
Cook Time 51 minutes
Total Time 1 hour 6 minutes
Servings 4 servings, 1 tomato per person
Calories 197kcal

Ingredients

  • 4 large “slicing” tomatoes* $4.54
  • 1 can cannellini beans $0.86
  • 1 carrot, peeled $0.10
  • ½ yellow onion $0.47
  • 2 sticks celery $0.10
  • 2 Tbsp olive oil, divided $0.38
  • 1 zucchini, diced small $0.93
  • 1 sprig rosemary** $0.19
  • ½ Tbsp dried Italian herb blend $0.29
  • tsp salt $0.01
  • 1 Tbsp apple cider vinegar $0.03
  • ½ tsp freshly cracked black pepper $0.12
  • ½ tsp red pepper flakes $0.06
  • 3 cloves garlic, minced $0.15
  • 8oz can tomato sauce $0.74
  • ¼ cup bread crumbs $0.16
  • ½ cup shredded Italian cheese blend*** $0.29

Instructions

  • Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!
  • Dice the carrot, yellow onion, and celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe).
  • Pour 1 ½ Tbsp olive oil into a saucepan with salt, pepper, red pepper flakes, Italian herbs, and the diced carrots, onions, and celery.
  • Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, diced zucchini, rosemary, garlic, and apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.
  • Add bread crumbs, white cannellini beans and tomato sauce. Stir until combined. Cook for 3 minutes.
  • Turn off heat and fold in shredded Italian cheese blend. Set aside.
  • Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on. Fill in around each tomato with any extra filling. Brush remaining olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.
  • Remove tinfoil and bake an additional 15 minutes. Broil on high for the last 3 minutes to get some color on top of the tomatoes, if needed.
  • Serve each tomato over pasta or rice.

See how we calculate recipe costs here.

Notes

*If you want to stretch this recipe further for more than 4 people, you can buy slightly smaller tomatoes on the vine and follow these same instructions, serving the smaller stuffed tomatoes with more pasta or rice to keep your guests happy and full! In my experience, you can find tomatoes for much cheaper (and more flavorful!) when they are in season.
**Dried rosemary also works well.
*** I chose the shredded Italian cheese blend at my local Kroger, but provolone, mozzarella, Parmesan, and even cheddar cheese work well in this recipe—use whatever you have on hand!

Nutrition

Serving: 1stuffed tomato | Calories: 197kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Sodium: 1245mg | Fiber: 4g
A tuscan white bean stuffed tomato on a plate.

how to make Tuscan White Bean Stuffed Tomatoes – step by step photos

A knife cutting the top off a tomato on a chopping board next to hollowed out tomatoes and a bowl containing scooped out tomato seeds.

Hollow out 4 large tomatoes, keeping the tops and transferring the juicy seeds and inside flesh to a medium mixing bowl. Reserve everything!

Diced onions, carrots, and celery in a saucepan with salt and pepper.

Dice 1 peeled carrot, ½ a yellow onion, and 2 celery sticks into small pieces to make mirepoix (which is a combination of diced veggies used to flavor a recipe). Pour 1 ½ Tbsp olive oil into a saucepan with 1½ tsp salt, ½ tsp pepper, ½ tsp red pepper flakes, ½ Tsp Italian herbs, and the diced carrots, onions, and celery.

Filling for tuscan white bean stuffed tomatoes in a saucepan.

Once cooked down, about 5 minutes or until veggies are softened and glossy, add the insides from the tomatoes, 1 diced zucchini, 1 sprig of rosemary, 3 minced garlic cloves, and 1 Tbsp of apple cider vinegar and simmer of on medium heat uncovered until a chunky filling forms and some of the juices cook down, about 10 min.

Filling for tuscan white bean stuffed tomatoes in a saucepan.

Add ¼ cups of bread crumbs, 1 can of white cannellini beans, and an 8-oz can of tomato sauce. Stir until combined. Cook for 3 minutes.

Filling for tuscan white bean stuffed tomatoes in a saucepan topped with shredded cheese.

Turn off heat and fold in ½ a cup of shredded Italian cheese blend. Set aside.

A spoon adding the tuscan white bean filling to hollowed out tomatoes in a baking dish.

Place hollowed out tomatoes in a lightly oiled baking dish. Fill each hollowed out tomato with the cheesy white bean filling and put their tomato “lids” on.

Tuscan white bean stuffed tomatoes in a baking dish being brushed with oil.

Fill in around each tomato with any extra filling. Brush remaining ½ Tbsp of olive oil on top of all 4 tomatoes and cover the entire baking dish lightly with tinfoil. Bake for 15 min at 375°F.

Tuscan white bean stuffed tomatoes in a baking dish.

Remove tinfoil and bake an additional 15 minutes. Broil your baked stuffed tomatoes on high for the last 3 minutes to get some color on top of the tomatoes, if needed. Serve each tomato over pasta or rice.

A knife and fork cutting into a tuscan white bean stuffed tomato on a plate with pasta.

You NEED to try these protein-packed Tuscan white bean stuffed tomatoes the next time you’re craving something warm, hearty, and delicious!

The post Tuscan White Bean Stuffed Tomatoes appeared first on Budget Bytes.

Homemade Chicken Gyros

Transport yourself to warm and sunny Greece without having to leave your kitchen!

Homemade chicken gyrosTransport yourself to warm and sunny Greece without having to leave your kitchen!

Stovetop Baked Beans

These Stovetop Baked Beans are super-fast to whip up and taste great. They’re made with pantry staples in just 20 minutes!

The post Stovetop Baked Beans appeared first on Budget Bytes.

No barbecue or cookout is complete without a steaming pot of sweet and tangy baked beans… and the fact that there’s no bacon in these beans means everyone can enjoy them, regardless of dietary restrictions. These Stovetop Baked Beans are super-fast to whip up and taste great. I hope, like us, you already have all of these ingredients on hand, too!

overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.

We decided this recipe had to go on the blog after seeing it in action… Marsha and I were plating one of our grilled recipes for photos and we realized we didn’t have any canned baked beans on hand—or the time to cook up some bacon and do a more time-consuming oven-baked beans version! (On photography days, we have to move fast!) So, we looked through the pantry and found all of these ingredients right there and threw this together in minutes! We took a bite (because dang! they smelled great!) and knew we had a winner.

Ingredients for Baked Beans

Here’s what you’ll need to make stovetop baked beans:

  • Olive Oil: Helps cook the onions without burning them.
  • Salt: Enhances the natural flavor of the onions.
  • Smoked Paprika: Adds a touch of smokiness.
  • Onion: Add texture and sweetness to the beans.
  • Pinto Beans: While Navy beans are the more traditional choice, we used pinto beans because we always have them on hand. They have a great creamy texture and earthy flavor.
  • Dijon Mustard: Adds a bit of spicy tanginess to the sauce.
  • Ketchup: Adds sweetness, acidity, and umami flavor to the sauce.
  • Worcestershire Sauce: Enhances the umami flavor of the sauce. You can sub soy sauce for Worcestershire or omit it altogether if you are vegan.
  • Apple Cider Vinegar: Enhances the tanginess of the sauce. White vinegar also works well.
  • Brown Sugar: Adds a touch of molasses-y sweetness.
  • Water: Prevents the beans from drying out as they simmer.

What Else Can I Add?

If you’re feeling fancy, you can cook up a few slices of bacon or some diced pancetta for a meatier flavor.

Top Tip

Only use enough water to just cover the beans. The water keeps everything loose and moist, but you don’t want the sauce to turn into a soup broth!

Serving Suggestions

These stovetop baked beans are the perfect easy side for any cookout! I love to serve them alongside slow cooker BBQ chicken and grilled corn on the cob.

overhead view of baked beans in a pot.
overhead view of a serving of baked beans on a plate with a sandwich and corn on the cob.
Print

Stovetop Baked Beans Recipe

These Stovetop Baked Beans are super-fast to whip up and taste great. They're made with pantry staples in just 20 minutes!
Course Side Dish
Cuisine American
Total Cost ($2.94 recipe / $0.49 serving)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 (1/2 cup each)
Calories 188kcal

Ingredients

  • 1 Tbsp olive oil $0.19
  • 1 tsp smoked paprika $0.16
  • 1 tsp salt $0.05
  • 1/2 onion, diced small $0.47
  • 2 15-oz. cans pinto beans, drained $1.72
  • 1/2 Tbsp Dijon mustard $0.03
  • 1/4 cup ketchup $0.12
  • 2 dashes Worcestershire sauce $0.02
  • 1 tsp apple cider vinegar $0.01
  • 1/4 cup packed brown sugar $0.17
  • 1 cup water, plus more if needed $0.00

Instructions

  • Add the olive oil, smoked paprika, salt, and diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.
  • To the pot, add the drained beans, Dijon mustard, ketchup, Worcestershire, apple cider vinegar, and brown sugar.
  • Stir to combine and cook on medium heat for 4-5 minutes.
  • Add water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

See how we calculate recipe costs here.

Nutrition

Serving: 12cup | Calories: 188kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Sodium: 881mg | Fiber: 7g
stirring a pot of stovetop baked beans with a wooden spoon.

how to make Stovetop Baked Beans – step by step photos

seasoned sautéed onion in a pan.

Add 1 Tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 diced onion to a medium pot. Stir and simmer on medium heat until the onions are glossy and soft.

beans, brown sugar, ketchup, and mustard added to a pot with sautéed onions.

To the pot, add 2 15-oz. cans drained pinto beans, 1/2 Tbsp Dijon mustard, 1/4 cup ketchup, 2 dashes Worcestershire sauce, 1 tsp apple cider vinegar, and 1/4 cup brown sugar.

pouring water over stovetop baked beans in a pot.

Stir to combine and cook on medium heat for 4-5 minutes.

stovetop baked beans in a pot.

Add 1 cup water, as needed, until beans are just covered. Simmer on medium heat for 5-7 minutes until completely warmed through.

a serving of baked beans on a plate with a pulled pork sandwich and corn on the cob.

These quick and easy stovetop baked beans will be the hero of your next BBQ!

The post Stovetop Baked Beans appeared first on Budget Bytes.

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