Tomatoes and Beans Recipe - All Recipes

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All Recipes 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

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.
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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