This Martha Stewart recipe is a great summer side.
Serves 4
2 cans cannellini beans, drained and rinsed
½ pound small roma tomatoes, cut into 1” pieces
½ cup fresh basil leaves, torn into ½ inch pieces
1 teaspoon coarse salt
fresh ground pepper
¼ olive oil
2 small garlic cloves, minced
Combine beans, tomatoes, basil, and salt in a bowl. Season with pepper. Heat oil in a skillet over medium heat. Add garlic, cook, stirring until fragrant but not browned, about 1 ½ minute. Pour over beans and gently toss. Let stand 30 minutes before serving to allow flavors to meld. Can be covered and kept at room temperature for 4 hours.
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