I love beans. Beans of all kinds: long, broad, brown, green, even lentils, you name it. This recipe (a derivative off something my MIL makes) works for any type of bean your gastronomic heart desires:
- 2 garlic cloves
- 1/2 red onion (preferably from Tropea, but Maui's work as well)
- 3 springs of fresh rosemary
- 500 grams of your favorite beans, rinsed* (cannellini, borloti and lentils are my faves)
- 2 tablespoons of water
- 2 tablespoons of tomato paste**
- olive oil
- chili pepper flakes
Start by mincing the garlic, onion and rosemary together like this:
Then add to a pan with some olive oil, salt and chili peppers to taste, and saute for about 2 minutes until the onions appear translucent.
Add the beans and a tablespoon or so of water till the beans seem covered. Let smmer a few moments and then add the tomato paste. Stir until the beans are well coated. Let simmer another minute or so.
Now you have a hearty, delicious side dish for your lunch or dinner.
*If you really want to go through the tiring exercise of soaking fresh beans overnight, be my guest, but good quality canned beans work just as well and don't take some much time. For those of you living in Italy, IPERCOOP has a great & tasty selection of their name brand beans.)
**You can use real tomatoes mashed up, but the beans tend to be more runny. The paste keeps the consistency and just the right amount of "pomodoro" flavor.