Cannellini with Fresh and Dried Tomatoes

Name: Cannellini with Fresh and Dried Tomatoes
Ingredients: 1/4 to 1/2 cup sun-dried tomatoes (not oil-cured), cut into strips; Two 16-ounce cans cannellini (large white beans), drained and rinsed, or 4 cups cooked cannellini (from about 1 2/3 cups raw); 1 pound fresh flavorful tomatoes, diced; 3 to 4 basil leaves, sliced into thin strips, or 1/4 cup minced fresh dill; Salt and freshly ground pepper to taste

5 ingredients

16 steps

Ingredients

1/4 to 1/2 cup sun-dried tomatoes (not oil-cured), cut into strips
Two 16-ounce cans cannellini (large white beans), drained and rinsed, or 4 cups cooked cannellini (from about 1 2/3 cups raw)
1 pound fresh flavorful tomatoes, diced
3 to 4 basil leaves, sliced into thin strips, or 1/4 cup minced fresh dill
Salt and freshly ground pepper to taste

Directions

1

If the dried tomatoes you are using arent moist, soak them in hot water for about 10 minutes and drain.
2

Combine all the ingredients in a large saucepan and cook gently until heated through, 6 to 8 minutes.
3

Or, combine the ingredients in a heatproof container, cover, and microwave until heated through, about 5 minutes, and serve.
4

The mild flavor and creamy texture of these two very similar beans make them a welcome kitchen staple.
5

Because their taste is neither distinct nor bland, they are equally at home in subtly or boldly seasoned dishes.
6

Pureed, they make an excellent base for dips, sauces, or sandwich spreads (see White Bean and Dried Tomato Spread, page 239).
7

Pureed cannellini also make a great creamy soup base (see Warm or Cold Tomato and White Bean Soup, page 15).
8

Cannellini with Fresh and Dried Tomatoes (this page)
9

Pasta and Broccoli Salad (page 58)
10

Black olives and sliced red bell peppers
11

Calories: 178
12

Total Fat: 0g
13

Protein: 9g
14

Carbohydrate: 34g
15

Cholesterol: 0mg
16

Sodium: 369mg