This can serve as a side dish in place of potatoes or makes a great main course.

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.

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  • Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

Nutrition Facts

309 calories; protein 9.1g 18% DV; carbohydrates 33.1g 11% DV; fat 15.2g 23% DV; cholesterol 1.5mg 1% DV; sodium 1023.4mg 41% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2015
Very easy and different. Makes a great light lunch. Read More
(1)

Most helpful critical review

Rating: 2 stars
11/08/2016
Just not feeling it. I'm sure I did something wrong. Beans were mushy. Not like the picture. Read More
(2)
22 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
11/08/2016
Just not feeling it. I'm sure I did something wrong. Beans were mushy. Not like the picture. Read More
(2)
Rating: 5 stars
09/01/2015
Very easy and different. Makes a great light lunch. Read More
(1)
Rating: 5 stars
10/24/2017
i used white kidney beans it was so good! Read More
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Rating: 5 stars
08/10/2016
I really liked it! I just used less oil as I'm watching calories and it was still great. Read More
Rating: 5 stars
09/06/2015
This made a great meal for lunch. I made this along with a side salad. It was delicious! The only change I made was adding diced onions to the pan. Next time I plan on making some garlic bread to go alongside this dish! Read More
Rating: 5 stars
01/25/2016
Where did these flavors come from? There are so few ingredients yet the dish is so wonderfully tasty! I doubled the recipe and made one exception. I used chicken base because I prefer its richness over chicken broth. THE NEXT DAY I added sauteed onions to the small portion that had not been devoured by my family. Lordy Lordy... I will cook this dish again for the weekend --today is Wednesday! KUDOS to the contributor for this one. Read More
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Rating: 5 stars
01/11/2015
This is a great recipe. I also added a shallot and some basil. Delicious. It is heartier than a soup but not heavy at all!! Next time I will use about half the amount of oil. Read More
Rating: 5 stars
04/22/2020
The Fam loved it. I followed the directions but also added zucchini, quartered and sliced to give some more color. I had only regular sized tomatoes, which were quite ripe. We ate it over rice. This can be made vegan, too, when you substitute vegetable broth for the chicken broth. Read More
Rating: 4 stars
10/29/2016
Much better than expected. Next time I'll add the tomatoes first then the beams as the beans becamea bit refried. Read More