Makes 6-8 servings.
I may have mentioned earlier that I rarely use canned products, but when it comes to dried legumes I do look for shortcuts.
I like to serve these beans as a winter side dish with any meat or poultry.
Not only is this dish nutritious and easy to prepare but it also remains fresh for quite a few days, refrigerated.
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- One 14.5 ounce can imported Italian crushed tomatoes (San Marzano)
- Two 15.5 ounce cans red kidney beans, drained (Goya Premium)
- Leaves from 6 thyme sprigs
- ½ cup tightly packed flat leaf parsley, coarsely chopped
- Kosher salt
- Freshly ground black pepper
- In a medium saucepan, heat the olive oil. Add the onion and garlic and sauté covered over low heat until soft, about 5 minutes.
- Add the tomatoes, beans and thyme. Bring to a boil. Lower the heat and cook, uncovered for about 10 minutes.
- Add the parsley and season to taste with salt and pepper.