Brown Ale Tomato and White Bean Sauce

By alyson mance
December 12, 2012
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Brown Ale Tomato and White Bean Sauce

Author Notes: This is the best recipe to have when you're hosting a party on a budget and/or don't have a lot of time to cook. The reduced brown ale and tomato water create a great nutty flavor and consistency thick enough to top bread, fish or chicken. alyson mance

Serves: two

  • 1 pint grape tomatoes, quartered
  • 2 cloves garlic, finely chopped
  • 1 shallot, chopped
  • 1/4 teaspoon fresh thyme
  • 1/4 cup brown ale
  • 1/2 cup cannellini beans, drained and rinsed
  • 1/4 teaspoon each salt and pepper
  1. In a small saucepan over medium heat, add 2 tablespoons of olive oil. Add garlic, shallots and thyme. Cook until softened and translucent, about 2 minutes.
  2. Stir in tomatoes and cook for another minute. Add beer. Increase heat and bring sauce to a boil, reduce heat, cover and simmer for 30 minutes until most of the liquid has reduced and sauce is thick enough to coat a spoon. Stir in beans and remove from heat. Serve immediately. Garnish with fresh parsley, if desired.

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