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Author Notes: White beans and tomatoes meet a little rosemary for a nice side for grilled or roasted meat, fowl or fish. —inpatskitchen
Makes 4 to 6 side servings
- 1/3 cup extra virgin olive oil
- 1 dry pint grape tomatoes
- 2 three inch sprigs fresh rosemary
- 6 large cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons minced fresh rosemary leaves
- 3 cups cooked white beans, (or two 15.5 ounce cans drained and rinsed)
- 1/4 cup minced flat leaf parsley
- Additional salt and pepper if needed
- 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.
- Stir in the minced parsley and serve.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
- This recipe was entered in the contest for Your Best Fresh Herbs