White bean tomato dinner

By Lisa Silvershein

2 Tbsp. olive oil
2 cloves garlic, chopped
½ cup diced onion
14 ½ oz. can Italian Style stewed tomatoes (or diced tomatoes)
15 ½ oz. can Goya Small White Beans, undrained or fresh beans that have been soaked and cooked.
2 Tbsp. Chopped Italian parsley

Heat olive oil over medium heat and saute onion until translucent. Add chopped garlic and saute 1 minute more. Then, add both the tomatoes and beans. Stir well.

Simmer uncovered over low heat for approximately 20-30 minutes, stirring occasionally. Add chopped parsley about 5 minutes before end of cooking time. The dish is ready when some of the the liquid has evaporated and thickened. Serves 4-6.

This dish can be served over quinoa or brown rice and can be made ahead of time & reheated.

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