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Red White Beans


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 medium to large onion, chopped

  • 2 sprigs rosemary, leaves finely chopped

  • Salt and freshly ground pepper

  • 1/4 cup tomato paste

  • 1 cup chicken stock

  • 2 cans cannellini beans (15 ounces  each can), drained


Heat the EVOO in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8-10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.