Sautéed White Beans
Description
This was Saturday’s appetizer that we enjoyed on pieces of baguette, but I think it could just as easily be expanded into a meal and served with fresh bread and a salad. I saw it on the Food Network and I simmered it until the liquid was almost gone so that it was easier to spread, and then served it at room temperature.
Ingredients
Sautéed White Beans
2 T. olive oil
1/2 onion, finely diced
4 cloves of garlic, finely minced
1/2 red pepper, finely diced
1/4 c. white wine
1/2 c. vegetable or chicken broth
1 t. herbes de provence
1 can (540 mL/19 oz) white kidney beans, rinsed and drained
sliced baguette or toasts for serving
Instructions
Heat the oil in a skillet and saute the onion, garlic and red pepper for a few minutes until softened. When the vegetables just start to stick to the pan a bit, deglaze the skillet with the wine and cook for another couple of minutes.
Add the broth, herbes de provence and the beans and simmer for 15 to 20 minutes until the mixture is the consistency that you’d prefer. You could either serve the beans straight up, drizzled with a bit more olive oil and bread on the side, or use them as an appetizer spread. Either way, they had lovely flavor, and I’ll be making them again – enjoy!
- Category: Appetizers, Beans
