Be sure to rinse beans well by putting in a colander and rinsing under cold running until there’s no foam. Recipe adapted from Fine Cooking Magazine.
1/4 cup extra virgin olive oil; more for drizzling
1 medium onion, finely diced
Kosher salt
1 medium red (or orange or yellow) bell pepper, finely diced
2 cans (15 ounces each) cannellini beans, rinsed well and drained
1 garlic clove, minced
1 1/2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
Freshly ground black pepper
2 tablespoons chopped fresh basil (can substitute parsley)
Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the onion, season with salt, and cook, stirring frequently until it begins to soften, about 4 minutes. Add the red pepper and cook until it begins to soften, about another 4 minutes. Add the beans and toss to coat with the vegetables. Remove from heat. In a medium bowl, combine the garlic, vinegar and thyme; whisk in remaining oil. Add to the bean mixture. Season with salt and pepper and sprinkle with basil or parsley. Toss well and serve with a drizzle of olive oil.
Serves 4.
Per serving: 332 calories; 15 g fat (2 g saturated fat; 43 percent calories from fat); 37 g carbohydrates; 0 mg cholesterol; 430 mg sodium; 13 g protein; 10 g
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