Rachael Ray's Red White Beans

Filed under Beans

Prep: 5 min | Cook: 15 min | Servings: 4

Recipe courtesy Rachael Ray. Serves 4 to 6.

Ingredients

2 tbsp Olive oil, extra-virgin
1 Onion, medium to large, chopped
2 sprig Rosemary, leaves finely chopped
Salt
Black pepper, freshly ground
1/4 cup Tomato paste
1 cup Chicken stock
2 can Cannellini beans, 15-ounce, drained

Directions

Heat the olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes.
Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce the heat to low. Adjust the seasoning and turn out into a serving bowl. Keep warm until ready to serve.