Wednesday, September 21, 2011

This was another one of those impromptu sides I managed to come up with in my head and on the fly. I don't do much with beans, but these turned out so good!

1 can of white kidney beans (canellini beans) 
1/3 cup of white wine
1 medium-sized tomato, diced
1/4 red onion, diced
2 Tablespoons of pesto
1 Tablespoon chopped oregano
1 Tablespoon olive oil
Salt and Pepper, to taste

In a skillet, on medium heat, sautee the onions in the olive oil until softened, about 3 minutes.   

Add the tomatoes and sautee another 3 minutes. 

Add the beans, pesto, and oregano. Sautee another 1-2 minutes to encorporate the pesto.

Add the wine. Simmer until the wine has reduced to about half and the sauce has thickened. Season with salt and pepper and serve. 

Optional: Sprinkle with your favorite cheese (parmigiano-reggiano, feta, etc.)

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