This savory side dish is a beautiful combination of flavors—shallots, garlic, tomatoes, wine, and fresh herbs—against the backdrop of cannellini beans. So tasty, this dish goes well with fish. I served it with Flounder Fillets with Spinach-Parmesan Stuffing.
Source: Stonewall Kitchen Harvest
Ingredients
1 ½ tablespoons olive oil
2 garlic cloves, very thinly sliced
1 large shallot or small onion, very thinly sliced
⅛ teaspoon sea salt, or to taste
Generous grinding of black pepper
One 19-ounce can white cannellini beans, drained and rinsed
1 tablespoon chopped fresh rosemary
1 ½ tablespoons very thinly sliced fresh basil
¼ cup dry white wine
1 large, ripe tomato, coarsely chopped (about ½ cup)
Directions
In a large skillet, heat the oil over medium-low heat. Add the garlic and shallot and cook, stirring frequently, for 8 minutes, until pale golden in color. Add the salt and pepper, the drained beans, rosemary, and basil and cook, stirring, for another 3 minutes. Raise the heat to medium and add the wine; simmer for 3 minutes. Add half the chopped tomato and cook for another 2 minutes. Remove from the heat and stir in the remaining tomato. Taste for seasoning. (The dish can be made several hours ahead of time; cover and refrigerate until ready to use. Reheat before serving.)
Source: Stonewall Kitchen Harvest
Ingredients
1 ½ tablespoons olive oil
2 garlic cloves, very thinly sliced
1 large shallot or small onion, very thinly sliced
⅛ teaspoon sea salt, or to taste
Generous grinding of black pepper
One 19-ounce can white cannellini beans, drained and rinsed
1 tablespoon chopped fresh rosemary
1 ½ tablespoons very thinly sliced fresh basil
¼ cup dry white wine
1 large, ripe tomato, coarsely chopped (about ½ cup)
Directions
In a large skillet, heat the oil over medium-low heat. Add the garlic and shallot and cook, stirring frequently, for 8 minutes, until pale golden in color. Add the salt and pepper, the drained beans, rosemary, and basil and cook, stirring, for another 3 minutes. Raise the heat to medium and add the wine; simmer for 3 minutes. Add half the chopped tomato and cook for another 2 minutes. Remove from the heat and stir in the remaining tomato. Taste for seasoning. (The dish can be made several hours ahead of time; cover and refrigerate until ready to use. Reheat before serving.)
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