Italian White Beans

One of the reasons I love this recipe, besides being warm and delicious, is that the ingredients
are things I often have already on hand. It is the perfect transition dish as it starts feeling a little
more like fall. I’ve eaten this as a main course with just a salad, over quinoa and arugula, and as
a side to an italian themed dinner. Now I just need a glass of a great red wine…

Italian White Beans
adapted from kitchen trial and error

1/2 small red onion, finely diced
1 garlic clove, minced
1 sprig rosemary, leaves stripped and minced
pinch of coarse salt
1 tablespoon olive oil
1 tablespoon tomato paste
30 ounces canned cannellini beans, drained and rinsed

Coat the bottom of a saute pan with olive oil and saute the onion over medium heat until it becomes translucent, about 5 minutes. Combine the garlic, salt and rosemary together and mix until the mixture becomes a paste. Add it to the pan with the onion, and cook for an additional 2 minutes. Then add the tomato paste and and beans. Depending on how dry the mixture is, add a tablespoon or two of water. Cook until the beans are hot through and coated with sauce, about 5 minutes.

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