Beans
Herbs
Tomatoes
Ah…tomatoes…
I have had what I will refer to as my “experimental garden” for the past several years. The experiment is always to see what actually grows and produces something edible. It is always a toss up. Which surprises me…you’d think I have picked up some knack for it by now…
I have a friend whose garden is *amazing*. She has produce enough to feed a family of five for most of the year (with canning/freezing) and leftovers that her friends gladly take off her hands 🙂
I am not so lucky…
Here it is…August, and I have not one even semi-ripe tomato. (I do have some small green ones….) And yet…it seems that it is now prime tomato season. What’s with that? I’d like to say it is because I have always gardened at high altitude or longitude. But…who knows. Alas, my plants will yield tomatoes in September and October. Not complaining…we get tomatoes (because tomatoes are evidently hardy plants that can survive my “gardening” skills).
Now…this recipe is perfect if you currently have home-grown tomatoes. If you, like me, are still waiting on your tomato plants to kick into gear (or you are not of the gardening persuasion), the grape tomatoes from the store are a good substitute. The tomatoes, beans, and herbs blend together into a creamy combination that is just perfect. Serve with some slices of toasted baguette and a nice green salad. Kids and Mr H all requested that I make this again…soon!
- 2 15-ounce cans cannellini beans, drained and well-rinsed
- 2 Tbls extra virgin olive oil
- 2 cups chopped red onions
- 3 large garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved
- 1-1/2 cups low sodium chicken or vegetable broth
- 2 teaspoons balsamic vinegar
- Salt and pepper
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh thyme
- Heat the olive oil in a large pan over medium heat. Cook the onions until soft and translucent, about 8 minutes (not brown). Add the garlic and cook one minute more until garlic is fragrant
- Add the tomatoes, beans, chicken broth, and balsamic vinegar. Season with salt and pepper to taste.
- Bring to a simmer and cook until tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste for seasoning.
- Before serving, stir in the fresh basil and thyme.
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