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Beans, Tomatoes and Herbs

Source of Recipe

Internet


List of Ingredients

3 cups canned white beans
2 tablespoons olive oil
3 garlic cloves, peeled and minced
1/4 to 1/2 teaspoon of hot red pepper flakes
1 teaspoon each chopped fresh thyme, sage, and rosemary
3 tablespoons chopped flat-leaf parsley (reserve 1 tablespoon)
4 plum tomatoes, diced
Salt and freshly ground pepper to taste
1/2 small red onion, thinly sliced
Grated Parmesan cheese (optional)
1/4 cup or less water



Recipe

Rinse and drain beans.
In a large skillet over medium low heat, place olive oil, garlic, red pepper flakes, and chopped herbs (except for one tablespoon parsley).
Sauté for 2 to 3 minutes, then add tomatoes, salt, and pepper, and sauté until tomatoes begin to soften, about 2 more minutes.
Gently stir in beans, adding water to moisten (4 to 5 tablespoons).
Cover pan and cook until heated through.
Remove from heat and stir in sliced red onion.
Drizzle with extra olive oil and top with remaining fresh parsley.
Offer grated cheese at the table.
Serves 4 to 6.