Tuesday, December 2, 2014

Quick Sauteed Beans and Tomatoes

Here's another quick and easy side for chicken. 

2 T olive oil
2 cloves garlic sliced very thin
1 pt small cherry tomatoes
1/2 sprig fresh rosemary chopped
1/4 cup dry white wine or red wine vinegar
1 19 oz. can cannellini beans, rinsed and drained
Kosher salt and pepper
1/4 cup flat leaf parsley

Heat oil in a large skillet over medium heat.  Add garlic and cook, stirring occasionally until starting to brown(do not burn).

Add tomatoes and rosemary and cook stirring for about one minute.  Add the wine and bring to simmer.  Stir in the beans and salt and pepper and cook until heated through, about one minute more. Toss with parsley.

Serves 4

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