Cannellini Beans with Tomatoes



1 onion (3/4 lb.), peeled and chopped
4 cans (15 oz. Each) cannellini (white) beans, drained
2 cloves garlic, thinly sliced
1 teaspoon fresh rosemary leaves, chopped, or dried rosemary, crumbled
2 tablespoons olive oil
Salt and pepper
3/4 lb. tomatoes, rinsed, cored, and chopped


1. In a 4- to 5-quart pan over medium-high heat, stir onion, garlic, and oil often until onion is slightly browned, about 10 minutes. Set aside 1/2 cup of the tomatoes and add the remainder to onion mixture. Stir often until tomatoes begin to soften, about 4 minutes.
2. Add beans and rosemary and stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water and bring to a simmer. Pour into a bowl and sprinkle with reserved tomatoes. Season to taste with salt and pepper. Makes 8 to 10 servings.