- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/2 teaspoon salt
- 1 1/2 cups cherry tomatoes, halved and seeded
- 1 cup chicken broth
- freshly ground black pepper to taste
- 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.
10/13/2019
recipepes.com
tomatoes and beans, recipe
PT15M
PT1H
5
455 calories
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