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Cannellini Beans with Tomatoes





Yields
Makes 8 to 10 servings

 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
Step 1
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.

Step 2
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.

Step 3
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 163Calories from Fat 21
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 215mg9%
Total Carbohydrate 23g8%

Dietary Fiber 7.7g31%
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.