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White Beans with Tomato and Basil

2 cans organic cannellini beans, drained and rinsed well

extra virgin olive oil
2-3 cloves fresh garlic, finely minced
€_ red onion, diced
sea salt
generous pinch crushed red pepper flakes
6-7 vine-ripened tomatoes, diced, do not peel or seed
2/3 cup dry white wine
3-4 sprigs fresh basil, leaves removed from stems, shredded
4-5 oil-cured black olives, pitted, coarsely chopped

Open beans, rinse and drain well.

Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and the red pepper flakes and saute for 2-3 minutes. Stir in tomatoes and wine and bring to a boil. 

Cover and reduce heat to low and cook for 15 minutes. Season lightly with salt; stir in cooked beans, basil and olives and simmer for another 5 minutes. 

Transfer to a serving platter and serve immediately. 
Makes 3-4 servings. 


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