Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium to large onion, chopped
- 2 sprigs rosemary, leaves finely chopped
- Salt and freshly ground black pepper
- 1/4 cup tomato paste
- 1 cup chicken stock
- 2 (15-ounce) cans cannellini beans, drained
Directions
Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.
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By EmCF
Columbus, Ohio
on February 27, 2013
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This recipe was off to a good start, but did need more flavor as other reviews mentioned. I made the recipe as written - plus a clove of garlic since I made it without a garlic-y main protein like Rachel's steak dish from the show - then tasted and decided to add about a teaspoon of sugar and 2 tablespoons of balsamic vinegar. I let it simmer with these additions for a few more minutes and this provided a great flavor depth. With minor tweaking this is a comforting side dish whose ingredients are usually in my pantry. Served with Giada's Milanese pork cutlets.
By cwuer
madison, ms
on February 19, 2013
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These were OK. Better than straight out of the can, but nothing special either. They just lacked flavor overall. I added some hot sauce and other spices to try and jazz them up a bit. But still not something I would make again. My son liked them more than I did. If you are in a hurry and need a quick side dish, then these may fit the bill. But if you want a side dish that is quick and easy you will really enjoy just make some good old fashioned mashed potatoes, they are a lot more tasty! Still love Rachael though.
By Newsysuzie
melbourne beach, FL
on October 24, 2011
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The best! I have trouble sharing it with others!
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