Red White Beans

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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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