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Quick Sauteed Beans and Tomatoes


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  • 2 tablespoon(s) olive oil
  • 2 clove(s) garlic, very thinly sliced
  • 1 pint(s) small cherry or grape tomatoes, halved
  • 1/2 sprig(s) fresh rosemary, needles removed and finely chopped
  • 1/4 cup(s) dry white wine
  • 1 can(s) (19-ounce) cannellini beans, rinsed
  • Kosher salt
  • Pepper
  • 1/4 cup(s) chopped fresh flat-leaf parsley



Step 1

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until beginning to brown, about 2 minutes.
Add the tomatoes and rosemary and cook, stirring, for 1 minute. Add the wine and bring to a simmer. Stir in the beans and 1/2 teaspoon each salt and pepper and cook until heated through, about 1 minute more. Toss with the parsley.


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