Tuscan White Kidney Beans and Tomato by Donna McErlain

Ingredients

• 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

Directions

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).