Stewed White Beans With Tomatoes

Ingredients

• 1 pound dried white beans
• 1 10-ounce can plum tomatoes, with their juice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• Coarse salt and freshly ground pepper to taste
• ½ cup snipped parsley or basil leaves
• 2 tablespoons extra-virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    467 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 75 grams carbohydrates; 18 grams dietary fiber; 5 grams sugars; 27 grams protein; 27 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Soak the beans overnight in cold water to cover. Rinse them and put them in a heavy casserole with the tomatoes and their juice, and enough water to cover. Add the onion and garlic and simmer gently for about an hour, uncovered, or until tender. Add salt and pepper to taste after the beans have cooked for 30 minutes.
2. Stir in the parsley and the olive oil. Correct seasoning and serve.

• This dish is good hot or cold.