Need a quick and easy side dish that is ready in less than 30 minutes? Then Nonno Fin’s Beans, from Hazan Family Favorites by Giuliano Hazan, is the recipe for you. (Note that’s an affiliate link.)
Packed with fiber, this dish contains cannellini beans and tomatoes seasoned with garlic, parsley, salt and freshly ground pepper. Served warm in the winter, it’s the perfect comfort food. Served at room temperature during the summer, it’s a tasty accompaniment to grilled chicken.
For your reference, 3/4 cup of tomatoes is roughly half of a 14-ounce can and 3 cups of beans is about one 20-ounce can plus one 14-ounce can. When I made this recipe, I used diced, fire-roasted tomatoes and only about 2 cups of beans (just the larger can). Make sure you check the beans several times while they are cooking – I had to add a little bit of water after about 15 minutes to keep them from sticking. I’d like to try this recipe again using dried beans to see if I can taste a difference.
Disclaimer: I received a free copy of Hazan Family Favorites by Giuliano Hazan from ABRAMS.
Nonno Fin's Beans (White Beans with Tomatoes)
A quick and easy side dish that's loaded with fiber and ready in 30 minutes
- 2 cloves garlic
- 5 to 6 sprigs flat-leaf Italian parsley
- 3 tablespoons extra-virgin olive oil
- 3/4 cup canned whole peeled tomatoes with their juice
- 3 cups cannellini beans drained (two 15-ounce cans)
- freshly ground black pepper
Peel and finely chop the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons. Put the garlic, parsley and olive oil in a 2-quart saucepan over medium-high heat.
When all the garlic is sizzling, add the canned tomatoes and break them into small pieces with a wooden spoon. Cook for about 1 minute, then add the beans and season with salt and generous grindings of the pepper mill. Once the contents of the pan are bubbling, lower the heat to medium-low, cover the pan and cook for 20 minutes, stirring occasionally. Serve hot or warm.