Red White Beans

Name: Red White Beans
Yield: serves 4 to 6
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 1 medium-large onion, chopped; 2 sprigs of fresh rosemary, leaves removed and finely chopped; Salt and pepper; 1/4 cup tomato paste; 1 cup chicken stock; 2 (15-ounce) cans cannellini beans, drained

December 9, 2011

Recipe information

Yield
serves 4 to 6

Ingredients

2 tablespoons EVOO (extra-virgin olive oil)

1 medium-large onion, chopped

2 sprigs of fresh rosemary, leaves removed and finely chopped

Salt and pepper

1/4 cup tomato paste

1 cup chicken stock

2 (15-ounce) cans cannellini beans, drained

Preparation

Heat the EVOO in a large skillet over medium heat, add the onions, and season with rosemary, salt, and pepper. Cook the onions until soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute, stir in the stock, then stir in the beans and reduce the heat to low. Adjust the seasoning and keep warm until ready to serve.

Rachael Ray's Look + Cook

TagsCannellini Bean White Bean Bean and Legume Vegetable Onion Root Vegetable Side Dinner Nut Free Gluten Free Dairy Free Easy Quick Weeknight Meals 30 Minutes or Less Simmer Cookbooks

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