White beans and tomatoes meet a little rosemary for a nice side for grilled or roasted meat, fowl or fish. —inpatskitchen
4 to 6 side servings
cup extra virgin olive oil
dry pint grape tomatoes
three inch sprigs fresh rosemary
large cloves garlic, minced
minced fresh rosemary leaves
cooked white beans, (or two 15.5 ounce cans drained and rinsed)
minced flat leaf parsley
Additional salt and pepper if needed
In This Recipe
In a large saute pan, heat the oil over medium heat. Add the tomatoes and sprigs of rosemary and saute until the tomatoes soften and start to break down. Help them along a little with the back of a wooden spoon. (This might take up to 10 minutes - take your time)
Once the tomatoes break down add the minced garlic and continue to saute until the garlic softens and becomes very fragrant.
Remove the sprigs of rosemary from the pan and stir in the salt, pepper and minced rosemary. Stir in the beans and heat until hot, stirring all the way. The beans will soften a bit and get a little creamy. Taste for adjusting salt and pepper.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!