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
In a small heavy sauce pan, heat oil over medium heat. Add onion; cook until tender.
Stir in garlic, tomato and green pepper; cook for 1 minute.
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.
Stir in parsley and basil ( if using fresh).