White Beans with Tomatoes & Oregano

Name: White Beans with Tomatoes & Oregano
Cuisine: Mediterranean
Ingredients: red onion, ¼ cup (1¼ oz/37 g) finely chopped; balsamic vinegar, 2 Tbsp; ripe tomatoes, 2; low-sodium cannellini or other white beans, 2 cans (15 oz/470 g each); low-sodium cannellini or other white beans, 2 cans (15 oz/470 g each); freshly ground pepper, to taste; sea salt, ¼ tsp; fresh oregano leaves, 2 Tbsp; extra-virgin olive oil, 1 Tbsp

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This humble side dish relies on top-notch ingredients, so use good-quality canned beans (or better yet, start with dried and cook your own), ripe tomatoes, fruity olive oil, and fresh herbs. Basil, parsley, or sage can be substituted for the oregano.

Ingredients

red onion, ¼ cup (1¼ oz/37 g) finely chopped

Side dish
Gluten-free
Vegan

Method

Put onion in a fine-mesh strainer and rinse under cold running water. Drain well. Put beans in a colander, drain, rinse well, and drain again.
Cut tomatoes in half horizontally. Gently squeeze out seeds, using your fingertip to nudge them if necessary. Chop coarsely. You should have about 1½