White Beans in Tomato Sauce

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White Beans in Tomato Sauce

Main Course

By Janine – Serves: 4

A very simple dish that comes together in 10 minutes.

Ingredients

• 1 tablespoon olive oil
• 2/3 cup diced yellow onion (about 1/2 an onion)
• 1-2 cloves garlic, minced or finely sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 (8oz) can Hunts tomato sauce
• 3 cups beans or 2 (15.5 oz) cans great northern beans, drained well
• 1 cup chicken broth

Instructions

1

Heat the oil onions, salt, and pepper in a medium pot over medium heat.

2

Cook, partially covered & stirring occasionally, until the onions are softened, about 5-7 minutes.

3

Add the garlic and cook a few seconds until fragrant. Add tomato sauce, beans, and broth

4

Bring to a simmer. Cover and let cook for about 10-15 minutes, stirring occasionally.

5

If you prefer the sauce to be thicker, uncover and simmer until desired consistency is reached.

Beans and Tomatoes by Mark Bittman

Makes: 4 servings
Time: 20 minutes with cooked beans

Totally rustic, especially if you leave the fresh tomatoes in big chunks. You can serve these beans alongside roast or grilled meat, chicken, or fish; or for an easy dinner, spoon over rice or thickly sliced bread, or toss with pasta or grains. Other beans you can use: any white beans, the bigger the better.

Ingredients

• 3 tablespoons butter or olive oil
• 1/4 cup chopped shallots or scallions
• Salt and pepper
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 2 cups chopped fresh tomatoes, or 1 28-ounce can diced tomatoes
• 3 cups drained cooked or canned navy, lima, or butter beans (reserve the liquid if youcooked them yourself)
• Grated Parmesan cheese (optional)

Instructions

1. Put the butter or oil in a large skillet over medium- high heat. When the butter is melted or the oil is hot, add the shallots, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the thyme and stir for about 30 seconds.
2. Add the tomatoes and adjust the heat so they release their liquid and bubble steadily. Cook, stirring occasionally, until the tomatoes break up and the liquid thickens, about 10 minutes. Add the beans and enough bean cooking liquid or water to make a slightly soupy mixture.
3. Raise the heat to medium-high. Cook, stirring, until the sauce is creamy, about 5 minutes. Taste and adjust the seasoning.
4. Serve hot, topped with the Parmesan if you’re using it. (Or refrigerate for several days or freeze for months; reheat gently.)

Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition