Sauteed Cannellini Beans
Yields: 4 servings
1/2 sweet bell pepper, finely chopped
1/2 medium onion, diced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup white wine
1/2 cup vegetable stock (or you can use chicken stock if you’re a meat eater)
1 teaspoon Herbs de Provence
3 cups cooked cannellini beans
1 handful of basil, chopped
In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, Herbs de Provence, and beans and simmer for 20 minutes.
Pour into shallow bowls and drizzle with the remaining olive oil and top with basil.
This also makes a great appetizer served over a grilled baguette. Enjoy!