Tuesday, July 2, 2013

Creamy Rosemary Scented Beans and Tomatoes

White beans and tomatoes meet a little rosemary for a nice side for grilled or roasted meat, fowl or fish.

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 tsp salt
1 tsp black pepper
2 tsp minced fresh rosemary leaves
3 cups cooked white beans ( or two 15.5 cans drained and rinsed)
1/4 cup minced flat leaf parsley
Additional s & p 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 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.

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