2 (15-ounce) cans cannellini beans (navy beans, black-eyed peas, or chickpeas would also work), rinsed
3 tablespoons red wine vinegar
1 cup vegetable broth or water
½ teaspoon harissa (or crushed red pepper flakes)
1 teaspoon Kosher salt
½ cup finely chopped herbs (I used a mixture of rosemary, parsley, and thyme; Bon Appetit also recommends dill, cilantro and mint)
Instructions
Heat the oil in a large stockpot over medium-low heat. Add the onion and garlic and cook, stirring occasionally, until soft and fragrant (but not browned) about 5 minutes.
Add the beans, vinegar, broth, red pepper and salt and increase heat to medium. Simmer, stirring occasionally, until most of the liquid has been absorbed, about 5 to 8 minutes.
Remove from heat, then stir in the herbs. Serve over toast (or topped with an egg), for a hearty vegetarian meal, or serve alongside roasted pork or chicken.
Recipe by Allons-Eat! at https://www.allonseat.com/stewed-cannellini-beans/