Cannellini Beans with Tomatoes and Garlic


4 – 6

Preparation Time

45 – 60 minutes


4 – 14 oz. cans of cannellini beans, drained OR 4 cups cooked beans

6 – 8 garlic cloves, chopped

4 – 5 medium sized tomatoes, cut in 1/4ths, or 1/8ths

8 – 10 Tbs olive oil, enough to cover the bottom of the pan

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon herbes de Provence


Sauté garlic in olive oil in medium sized skillet, or sauté pan over medium heat for 1 minute.  Do not brown.

Add tomatoes, salt and pepper, and herbes de Provence.  Stir together and cook until tomatoes soften and lose their shape about 4 – 6 minutes.  Stir occasionally to keep from burning.

Add beans and stir together with tomato-garlic mixture.  Cook until beans are heated through about 5 minutes or so.

Check seasonings.  Add salt if needed.


- Recipe courtesy of Charles G. Thompson