Name: White Beans with Tomatoes & Oregano
Yield: Makes 4 Servings
Ingredients: sea salt, ¼ tsp; red onion, ¼ cup (1¼ oz/37 g) finely chopped; low-sodium cannellini or other white beans, 2 cans (15 oz/470 g each); balsamic vinegar, 2 Tbsp; extra-virgin olive oil, 1 Tbsp; fresh oregano leaves, 2 Tbsp; ripe tomatoes, 2; freshly ground pepper, to taste

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

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

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Ingredients

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