Here’s a zesty bean dish that’s practically ready when you are.

　　

Ingredients

6 servings

　　1/4 to 1/2 cup sun-dried tomatoes (not oil-cured), cut into strips

　　Two 16-ounce cans cannellini (large white beans), drained and rinsed, or 4 cups cooked cannellini (from about 1 2/3 cups raw)

　　1 pound fresh flavorful tomatoes, diced

　　3 to 4 basil leaves, sliced into thin strips, or 1/4 cup minced fresh dill

　　Salt and freshly ground pepper to taste

　　

Step 1

If the dried tomatoes you are using aren’t moist, soak them in hot water for about 10 minutes and drain.

　　

Step 2

Combine all the ingredients in a large saucepan and cook gently until heated through, 6 to 8 minutes. Or, combine the ingredients in a heatproof container, cover, and microwave until heated through, about 5 minutes, and serve.

　　

cannellini and great northern beans

Step 3

The mild flavor and creamy texture of these two very similar beans make them a welcome kitchen staple. Because their taste is neither distinct nor bland, they are equally at home in subtly or boldly seasoned dishes.

　　

Step 4

Pureed, they make an excellent base for dips, sauces, or sandwich spreads (see White Bean and Dried Tomato Spread, page 239).

　　

Step 5

Pureed cannellini also make a great creamy soup base (see Warm or Cold Tomato and White Bean Soup, page 15).

　　

Menu

Step 6

Cannellini with Fresh and Dried Tomatoes (this page)

　　

Step 7

Pasta and Broccoli Salad (page 58)

　　

Step 8

Black olives and sliced red bell peppers

　　

nutrition information

Step 9

Calories: 178

　　

Step 10

Total Fat: 0g

　　

Step 11

Protein: 9g

　　

Step 12

Carbohydrate: 34g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 369mg

　　The Vegetarian 5-Ingredient Gourmet