Stewed Cannellini Beans
 
 
Ingredients
  • ⅓ cup olive oil
  • 1 medium sweet onion, finely chopped
  • 4 cloves of garlic, minced
  • 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
  1. 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.
  2. 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.
  3. 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/