Cannellini Beans with Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 onion (3/4 lb.), peeled and chopped |
2 cloves garlic, thinly sliced |
2 tablespoons olive oil |
4 or 5 roma tomatoes (3/4 lb. total), rinsed, cored, and chopped |
4 cans (15 oz. each) cannellini (white) beans, drained |
1 teaspoon fresh rosemary leaves, chopped, or dried rosemary, crumbled |
salt and pepper |
Directions:
1. In a 4- to 5-quart pan over medium-high heat, stir onion, garlic, and oil often until onion is slightly browned, about 10 minutes.
2. Set aside 1/2 cup of the tomatoes and add the remainder to onion mixture. Stir often until tomatoes begin to soften, about 4 minutes.
3. Add beans and rosemary and stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water and bring to a simmer. Pour into a bowl and sprinkle with reserved tomatoes. Season to taste with salt and pepper.
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