Tomatoes and Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

¼ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
2 (15 ounce) cans cannellini beans, drained and rinsed
½ teaspoon salt
1 ½ cups cherry tomatoes, halved and seeded
1 cup chicken broth
freshly ground black pepper to taste

Nutrition Info

308.9 calories
carbohydrate: 33.1 g
cholesterol: 1.5 mg
fat: 15.2 g
fiber: 8.8 g
protein: 9.1 g
saturatedFat: 2 g
servingSize: -
sodium: 1023.4 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil, season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans, cook and stir until the tomatoes soften, about 5 minutes more.

  2. Pour broth over the beans mixture, stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

Recipe Yield

4 servings

Recipe Note

This can serve as a side dish in place of potatoes or makes a great main course.

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