Description
Sometimes it can be hard to come up with new meals to make, but there's a lot of versatility when it comes to pantry items. Candace Conley with 'The Girl Can Cook' has a recipe for canned white beans.
Ingredients
- ¼ extra-virgin Olive Oil
- 1 large onion, halved and thinly sliced into half moons
- 6 garlic cloves, thinly sliced
- 2 teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes, more for serving
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup chopped tomatoes, fresh or canned
- 1½ teaspoons finely grated lemon zest
- 1 cup chopped fresh parsley leaves and tender stems, more for garnish
- Kosher salt and ground black pepper
Instructions
- Step 1:: In a large skillet, heat 2 tablespoons oil over medium-high heat. Add onion and cook, stirring occasionally, until caramelized, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate, and season lightly with salt.
- Step 2:: Add the remaining oil, garlic, rosemary, red pepper flakes, and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges, 2 to 5 minutes.
- Step 3:: Add beans, chopped tomatoes, ½ cup of water, and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.
- Step 4:: Stir in lemon zest and parsley.
- Step 5:: Season to taste with salt and pepper. Garnish with reserved onions, more parsley, olive oil, and red pepper flakes.
