These protein-packed beans -- which conveniently start with canned beans -- can be eaten straight from the pot or used in a wide variety of ways. Drain the beans and then sauté with onions, garlic, and tomatoes, or add the beans to soups and stews.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 4 servings
1 tablespoon olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped (optional)
2 cups cooked canned white beans, rinsed and drained
1 ripe medium tomato, cut into small cubes (optional)
1 teaspoon dried thyme, or 1 tablespoon fresh
½ teaspoon dried crumbled rosemary, or ½ tablespoon fresh
Salt and freshly ground black pepper
2 tablespoons dry white wine or water
1/3 cup finely chopped parsley (optional)
1. In a large skillet, heat the olive oil over moderate heat. Add the onion and garlic, if using, and sauté for 5 minutes, stirring frequently to prevent browning.
2. Add the beans, tomato if using, thyme, rosemary, salt, pepper, and wine or water; simmer for another 5 minutes. Sprinkle with the parsley, if desired and serve hot.