White Beans in Tomato Sauce

This is a very simple dish that comes together in 10 minutes. It’s my son’s absolute favorite meal.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small onion, diced (3/4 cup)
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 8 ounce can tomato sauce (preferably Hunts)
  • 2 cans cannellini, great northern, or navy beans (or 1.5 cups dried beans soaked overnight in a brine of 1.5 tablespoons kosher salt to 3 quarts water)

Directions

  1. Heat the oil in a medium pot, Dutch oven or stovetop pressure cooker.
  2. Add onions, salt, and pepper and cook, partially covered, until the onions are completely soft, about 7 minutes.
  3. Add garlic and cook until fragrant.
  4. Add tomato sauce and beans and bring to a boil. Cover and let cook for about 10-15 minutes, stirring occasionally. If you prefer the sauce to be thicker, uncover and simmer until desired consistency is reached. We like ours pretty saucy.
  5. Pressure cooker instructions: Sometimes, rather than using a regular pot, I’ll prepare this in my stovetop pressure cooker. I let it come to pressure for about 5 seconds and do a quick release. It’s amazing how much of an impact that makes on the final result.

Serve over rice.


White Bean Salad

Ingredients

  • 14.5 ounce can white beans, drained and rinsed
  • 1/4 cup parsley
  • 1/4 cup red onion
  • A few basil leaves
  • 1/4 cup mint leaves
  • 3 scallions
  • Cherry tomatoes, halved
  • Thinly sliced radishes

Dressing:

  • 1/2 lemon
  • 1 tablespoon olive oil
  • pinch of allspice
  • pinch of cayenne pepper
  • salt and pepper