Go Back to Recipes Page
ShareThis
Print This
2 cans organic cannellini beans, drained and rinsed well
Sauce:
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
€_ red onion, diced
sea salt
generous pinch crushed red pepper flakes
6-7 vine-ripened tomatoes, diced, do not peel or seed
2/3 cup dry white wine
3-4 sprigs fresh basil, leaves removed from stems, shredded
4-5 oil-cured black olives, pitted, coarsely chopped
Directions
Open beans, rinse and drain well.
Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and the red pepper flakes and saute for 2-3 minutes. Stir in tomatoes and wine and bring to a boil.
Cover and reduce heat to low and cook for 15 minutes. Season lightly with salt; stir in cooked beans, basil and olives and simmer for another 5 minutes.
Transfer to a serving platter and serve immediately.
Makes 3-4 servings.
ShareThis
Print ThisWhite Beans with Tomato and Basil
Ingredients2 cans organic cannellini beans, drained and rinsed well
Sauce:
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
€_ red onion, diced
sea salt
generous pinch crushed red pepper flakes
6-7 vine-ripened tomatoes, diced, do not peel or seed
2/3 cup dry white wine
3-4 sprigs fresh basil, leaves removed from stems, shredded
4-5 oil-cured black olives, pitted, coarsely chopped
Directions
Open beans, rinse and drain well.
Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and the red pepper flakes and saute for 2-3 minutes. Stir in tomatoes and wine and bring to a boil.
Cover and reduce heat to low and cook for 15 minutes. Season lightly with salt; stir in cooked beans, basil and olives and simmer for another 5 minutes.
Transfer to a serving platter and serve immediately.
Makes 3-4 servings.
|
|
|
Christina's Advertisers
        |