White beans puttanesca

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Makes

4 Servings

White beans puttanesca

John Cullen


Ingredients

  • 2 tsp vegetable oil
  • 1 anchovy fillet , minced
  • 1 garlic clove , minced
  • 2 chopped tomatoes
  • 1/4 cup finely chopped kalamata olives , pitted
  • 540-mL can white kidney beans
  • 1/4 cup chopped fresh parsley

Instructions

  • Heat a frying pan over medium. Add 2 tsp vegetable oil. Add 1 minced anchovy fillet and 1 minced garlic clove. Cook 1 min. Stir in 2 chopped tomatoes and 1/4 cup finely chopped kalamata olives. Continue cooking for 2 min. Rinse and drain a 540-mL can of white kidney beans. Add to tomato mixture and simmer until warmed through, 2 more min. Stir in 1/4 cup chopped fresh parsley.