Red White Beans (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 medium to large onion, chopped |
2 sprigs rosemary, leaves finely chopped |
salt and freshly ground black pepper |
1/4 cup tomato paste |
1 cup chicken stock |
2 (15-ounce) cans cannellini beans, drained |
Directions:
1. Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.
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