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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Whenever the opportunity arrives, I love to prepare this dish. To my taste It goes perfectly with slowly braised foods, and last evening’s Smoked Pork Shoulder proved to be a great partner. Because both dishes were strong and rich, we ended the meal with a simple green salad.

1 Small Onion, (peeled & chopped)
2 Garlic cloves, (hinly sliced)
1 TB of EVOO
1 14 ounce can of diced Tomatoes
1 Can (15 oz) of Cannellini Beans, (drained)
1 tsp of fresh Rosemary Leaves, (chopped)
Salt and pepper


1. In a deep sided saute pan over medium-high heat, add the Onion, Garlic & EVOO. Stir often until the Onion is slightly browned, about 10 minutes.

2. Set aside 1/2 cup of the Tomatoes
& add the remainder to the Onion mixture. Stir often until Tomatoes begin to soften, about 4 minutes.

3. Add the Beans & Rosemary, stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water & bring to a simmer.

4. Pour into a bowl & sprinkle with the reserved Tomatoes. Season to taste with Salt & Pepper.

5. Serve on two plates.

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