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!

Ingredients:

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

Directions:

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.)