Tallmadge's White Beans with Garlic and Basil

I LOVE THESE BEANS. They taste deceptively rich, and they're easy to make. After I've made and stored a batch, I'll ladle a heap into a bowl and microwave for lunch, with a slice of whole-grain bread topped with smoked turkey, lean ham, or light cheese (or all three!) and some crunchy lettuce. Slice a spicy chicken sausage into a bowl, top with the beans, and pop in the microwave. Add a green salad and tart dressing and you've got a winning dinner. I usually double the recipe to have plenty during the week. Without meat, it will last more than a week refrigerated.

Ingredients

4 Servings

1/2pound dried small white
  (cannellini) beans, or
 24-ounces canned rinsed beans
1 tablespoon olive oil
11/2 onion, chopped
4 garlic cloves (more or less
  to taste-I double it)

1 quart defatted chicken stock
salt to taste
12 ounces (3 medium) fresh or
  canned tomatoes, drained,
  peeled, and chopped
1 large handful of fresh basil
juice from 1 lemon
freshly ground pepper

Directions

If you're using dried white beans

• Soak the beans in one quart of water overnight or up to 24 hours. Drain and rinse.
• Add one quart chicken stock to the beans along with one clove of garlic and 1/2 onion. Bring to a boil, reduce heat, cover, and simmer 1-1/2 hours or until the beans are almost tender. Add more water or stock to keep moist. Add salt to taste and finish cooking until beans are tender.

Continue with your cooked dried beans or start here if you're using canned white beans

• Heat oil in a large, heavy soup pot or casserole and sauté the remaining onion and garlic over low to medium heat for 10 or 15 minutes or until soft.
• Add the tomatoes, and more salt to taste and bring to a simmer. Simmer about 10 minutes then add the beans with their cooking liquid and simmer 15-20 minutes. If you used canned beans, rinse the beans then use enough stock to keep the beans moist while cooking.
• At the end of the cooking time, add the fresh basil (it will get bitter if overcooked), fresh lemon juice, and freshly ground pepper. Mix together.
• Let the beans sit at room temperature overnight to let the flavors blend.
• Refrigerate and heat to serve.

Per Serving

calories 290
total fat 4.5g
saturated fat 0.5g

total carbohydrate 45g
dietary fiber 16g
protein 19g

Adapted from Mediterranean Light, by Martha Rose Shulman (Bantam Books, 1989).