SAUTEED CANNELLINI BEANS

By grinder

Ingredients

• 1/2 sweet bell pepper, fine chop
• 1/2 cup chicken or vegetable stock
• 1/2 medium onion, diced
• 1 teaspoon herbes de provence
• 3 tablespoons olive oil, divided
• 3 cups cooked cannellini beans
• 2 cloves garlic, minced
• 1/2 baguette, sliced and toasted, for serving
• 1/4 cup white wine

Preparation

Step 1

In a medium sauté pan, cook bell peppers and onions in 2 tablespoons olive oil until soft, 5-7 minutes. Add garlic and cook until fragrant, another 2 minutes.

Deglaze the pan with white wine and allow to boil 1-2 minutes. Add stock, herbs de provence and beans and simmer 20 minutes.

Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.