White Beans and Tomatoes

Thursday, June 25, 2009

One of the great things about Italian cooking is there are so many simple methods and combinations that result in something amazing. I made these beans twice in a week, once for company with the stuffed peppers. I didn't have any sage, which is traditional, so I used oregano.

Warm two to four cloves of crushed garlic in three tablespoons of olive oil (can use less if you want) until garlic is browned. Discard garlic and add two cups of cooked white beans, tossing until beans are warmed and coated in oil. Add four to five large tomatoes, diced, to the pot with 1 1/2 teaspoons of salt and one tablespoon of dried oregano. Bring everything to a boil, then simmer for about twenty minutes. Taste for salt again, and if you prefer to use fresh herbs add them now. Serves 4. Pictured with biscuits made from a whole grain version of biscuit mix.


Man in the Street said...

Great ideas here, thanks for taking the time to put them together.

Pepper said...

and thank you for taking the time to comment! sorry it took so long to put up.

Man in the Street said...

That is OK ;)

Your Chengdu blog is great too. I love oriental cuisine. Maybe I will visit China one day.

Greetings from London, UK.

Patty S. said...

Hi, Pepper...just discovered your blog today while looking for some good ideas for rose hips, and just figured I'd plop this comment here. I'm in north-central Alberta (about 5 hours north of Edmonton) and was surprised to see your comment elsewhere that Alberta's your home province! Howdy from the 'hood, in any case. What are you doing in China? Thanks for a good read, Patty

Pepper said...

Hi Patty, I've been here teaching for the past three or so years.