White Beans with Tomatoes and Oregano
This humble side dish relies on top-notch ingredients, so use good-quality canned beans (or better yet, start with dried and cook your own), ripe tomatoes, fruity olive oil and fresh herbs. Basil, parsley or sage can be substituted for the oregano.
- 1/4 cup (1 1/4 oz./37 g) finely chopped red onion
- 2 cans (15 oz./470 g each) low-sodium cannellini or other white
- 2 ripe tomatoes
- 2 Tbs. balsamic vinegar
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. fresh oregano leaves
- 1/4 tsp. sea salt
- Freshly ground pepper, to taste
Put the onion in a fine-mesh strainer and rinse under cold running water. Drain well. Put the beans in a colander, drain, rinse well and drain again.
Cut the tomatoes in half horizontally. Gently squeeze out the seeds, using your fingertip to scoop them out if necessary. Chop the tomatoes coarsely. You should have about 1 1/2 cups (9 oz./280 g).
In a bowl, mix the beans, tomatoes, vinegar, olive oil, oregano, onion, salt and pepper to taste. Serve immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before serving. Serves 4.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira (Weldon Owen, 2012).