Bean and Tomato Toss

Beans and Tomatoes
Teresa Blackburn
  • Yield: 4 servings

This recipe makes a great vegetarian main dish as it's loaded with protein.


1/4cup extra-virgin olive oil
4 garlic cloves, thinly sliced
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2teaspoon salt
1 1/2cups halved cherry tomatoes, seeds squeezed out
1cup reduced-sodium chicken broth
Freshly ground black pepper


  1. Heat olive oil in a sauté pan over medium heat. Add garlic and cook until golden. Add beans and salt. Sauté 5 minutes. Add tomatoes and sauté until tomatoes begin to wilt. Add broth and simmer until liquid is reduced by two-thirds. Add pepper.

Nutritional Info *per serving

  • Calories 310
  • Fat 14g
  • Cholesterol 0mg
  • Sodium 950mg
  • Carbohydrate 34g
  • Fiber 10g
  • Protein 14g