Wednesday, May 21, 2008

White Bean and 3-Tomato Sauce

This is the winter version of one of our family's favorites dishes--simple ingredients, healthy and tastes so good. Spring-summer version? Save the herbs until the end and throw in a couple tablespoons each of chopped fresh ones (rather than dried herbs) with the fresh tomato. The sage and the white beans are soul mates. Mmmm.
feel free to add "or so" after each ingredient amount. If you like more of one thing than another, adjust to suit your individual palate.
This recipe is easily made vegan or vegetarian and is just as delicious. Try with whole grain pasta.

Saute the following in 2-4T olive oil until the veges are softened and the mixture is fragrant:
1-2 shallots, chopped
1-2 garlic cloves, minced
1-2 t rubbed sage
1-2 t dried basil
1-2 t dried oregano
A couple shakes Garlic & Herb 'Mrs. Dash'
(I generally add a bit more of each herb, "pinch-rubbing" them into the pan to release essential oils.)

Pour in and simmer for a few minutes, stirring occasionally
1/2-1 cup dry red wine
Liquid from a14 oz can Italian-style chopped tomatoes
1-1 1/2 cups (approx 8-14 oz) chicken or vegetable broth
Or substitute all broth for the wine if desired.

Add then simmer 10 minutes or until reduced to desired consistency (stir a couple times)
14 oz can Italian-style chopped tomatoes
8 oz can tomato sauce
More broth to reach desired consistency

Stir in and heat thru
1 large fresh tomato, seeded and chopped
1 14 oz can white beans, rinsed and drained

Season with salt and pepper to taste and serve with farfalle or rotini pasta (or your other favorite shape). Good with a little grated Italian cheese, but just as good sans dairy.

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