Monday, January 9, 2012

White Beans

Serves 4 not-extremely-hungry people.

1-2 tbs olive oil
2 medium onions, chopped
2 medium carrots, diced
2 tbs dried basil
1 tsp dried oregano
15-oz. can of  white beans (Great Northern, navy, pea...)
15-oz. can of diced or chopped, peeled tomatoes   note: amounts close to 15-oz. will also work
1-2 tsp salt

Heat olive oil on medium heat in a heavy casserole dish or medium-to-large saucepan.

Add onions, carrots, oregano, and basil. Stir and cook covered on med/low heat until onions are translucent...about 10 minutes...stirring occasionally.

Drain bean liquid into the cooking mixture. Do not add the beans yet, just the liquid.

Add the tomatoes.

Add the salt, and add pepper to taste.

Stir and cover. Simmer for about 10 minutes, or until the carrots are tender. Stir occasionally.

Add the beans. Cover and simmer another 10 minutes.

I serve this over pasta...

 ...or brown rice.

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