italian white beans

like most cooks - and those of you who make dinner (almost) every night but still don't quite consider yourselves cooks - i am always on the lookout for both good sides and something different. bonus if the dish has five ingredients or less and takes less than thirty minutes to put together. these beans fit the bill perfectly. nothing fancy, or fussy, white beans dressed simply with tomatoes, onion, garlic, and rosemary. they went well with our pizza and i don't doubt they'll make an appearance again some night when jason's out of town and i'm on my own for dinner.

italian white beans
adapted from kitchenist
20 minutes, serves 2 as a side or 1 as a main

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
  1. combine the onion, garlic, and rosemary together. add a pinch of coarse salt and mix until the mixture becomes a paste.
  2. coat the bottom of a saute pan with olive oil and saute the onion mixture over medium heat. cook until the onion is translucent, about 5 minutes.
  3. 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. 
2012.02.06 this was Dancing Veggies' pick for the secret recipe club!


  1. YUM! I must try this recipe, what a great idea, and vegan too :)

  2. I was disappointed to find out that no one else in my family will eat white beans (I had hope for my 18-month-old son, who is constantly ravenous). But in this recipe, all the more for me! It's FANTASTIC! I should have just eaten the beans for dinner and done away with the meat and broccoli! :)

  3. These were delicious. I wasn't able to create a paste with the onion mixture, so they were a little course. What's your technique for doing this? Mortar and pestle?

    1. one tool i don't have is a mortar and pestle, though i'm sure it would be great here. instead, i mashed the mixture with a fork pretty good until it became kind of thick and pasty.


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