Recipe courtesy of Rachael Ray

Red White Beans

Name: Red White Beans
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 to 6 servings

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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.