White Beans with Tomatoes & Garlic


Every time I make this simple bean and tomato dish, I am reminded of how good and how versatile it is.  It is great the first night served simply with a hearty bread.

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It is a treat as a topping for fried eggs.

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And, not only is it tasty, it is so healthy!  Especially when I make it with tomatoes and sage from my organic garden (I guess I have never made it clear that my garden is organic, the only additive is compost from our own bins).IMG_0780

Given that I use a variety of my heirloom tomatoes, it is also a very colorful plate.  I could eat this weekly, all I need to do is remember how much I like it and how easy it to make.

White Beans with Tomatoes & Garlic

 Slighlty adapted from Martha Rose Shulman’s Mediterranean Harvest

2 Tbsp extra virgin olive oil

2 garlic cloves, minced

2 -4 fresh sage leaves, chopped (from the garden)

3 – 4 cups of chopped ripe tomatoes (from the garden)

1 or 2 cans cannellini beans, rinsed and drained (depending upon your preference and amount of tomatoes you use)

Kosher salt and freshly ground black pepper

1 Tbsp wine, sherry or cider vinegar

Directions

Heat the oil in a wide heavy skillet over medium heat and add the garlic. Cook stirring, for 30 seconds, until fragrant.

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Add the sage and tomatoes and bring to a simmer. Simmer for 5 minutes, stirring often.

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Add the beans, salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Taste and adjust seasonings. Stir in the vinegar. Serve hot or warm and enjoy!

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Serves 4.

 

Categories: Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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