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Canned white beans, cooked with garlic, herbs, tomatoes and a dash of wine, are transformed into a buttery, herb-infused dish. Serve with roasted or grilled chicken or fish.

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
Salt and freshly ground pepper
2 cups canned white beans, rinsed and drained
1 large white tomato, cored and finely chopped
1/4 cup dry white wine
1/3 cup finely chopped parsley

In a large skillet, heat the oil on moderately low. Add the onion and half the garlic and saute for 8 minutes, stirring frequently. Add half the herbs, the salt and pepper, and cook 1 minute. Add the beans and stir well to coat the beans with all the other ingredients. Stir in the tomato and raise the heat to high. Add the remaining garlic and herbs and the wine. Cook 2 minutes. Reduce the heat to low and simmer 5 minutes. Sprinkle with the parsley and serve hot. Makes 4 servings.

"Relax, Company's Coming" by Kathy Gunst

Sunday, March 31, 2002