Saturday, July 24, 2010

Cannellini Beans in an Tomato-Olive-Caper Sauce

In cooking, often the simplest recipes yield the best results. Here's a primo example of that - Cannellini Beans in a simple tomato sauce of tomatoes, olives and capers. I made this for a picnic crowd today and everyone loved it. I love it when simple, easy recipes are winners. This recipe is easy, super-flavorful, vegan, and low-fat.

Cannellini Beans in an Olive-Tomato-Caper Sauce:
1 tsp olive oil
2 large cloves of garlic, thinly sliced
14 oz can fine diced tomatoes
8 kalamata olive, cut in half
1 tsp capers
2 large leaves of basil, juilienned
pepper to taste
I4 oz can cannellini beans, drained and rinsed

Heat a teaspoon of oil in a skillet. Add the sliced garlic and saute until brown. Add the tomatoes and cook for 4 minutes. Add the olives and capers and pepper and cook for 5-10 minutes until sauce begins to thicken. Add the julienned basil and turn off the heat. Drain and rinse the beans. Add the sauce to the beans.

Keep in mind, this tomato sauce can be adapted to many uses. I plan to use it for a baked tofu dish as well. So much flavor and so little fat!