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Tuscan White Kidney Beans and Tomato by Donna McErlain


  • 1 tbsp olive oil

  • 1 onion, thinly sliced

  • 1 clove garlic, minced

  • 1 large tomato, coarsely sliced

  • 1 small sweet green pepper, diced

  • 1/2 tsp crushed dried basil leaves (or 3 tbsp chopped fresh)

  • 1/2 tsp crushed dried oregano leaves

  • 1 can (19oz/540ml) white kidney beans, drained and rinsed

  • salt and pepper

  • 1/2 cup parsley leaves


  1. In a small heavy sauce pan, heat oil over medium heat. Add onion; cook until tender.

  2. Stir in garlic, tomato and green pepper; cook for 1 minute. 

  3. Stir in basil (if using dried), oregano, kidney beans, and salt and pepper to taste;  simmer over low heat for 5 minutes or heated through until flavours are blended.

  4. Stir in parsley and basil ( if using fresh).

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