This quick ragout of white beans and sweet tomatoes might just be my favorite recipe of the summer.
Total Time:30 Minutes
½ pounddried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya)
¼ cupextra virgin olive oil
1½ cupschopped yellow onions, from about one large or two small onions
3 large garlic cloves, minced
1 pintcherry or grape tomatoes, halved
1½ cupslow sodium chicken or vegetable broth
1½ teaspoonstomato paste
1½ teaspoonsbalsamic vinegar
Salt and pepper
2 tablespoonsfresh chopped basil
2 tablespoonsfresh chopped mint
Heat the olive oil in a large pan over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. Add the garlic and cook one minute more.
Add the tomatoes, beans, chicken broth, tomato paste and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning. Note that the sauce may have a strong vinegar flavor at first, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
Freezer-Friendly Instructions: This dish can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.