I highly recommend using very tender sundried tomatoes in this recipe. Those packed in oil and sold in jars will be quite soft, but I happened to find some that were delightfully pliable in a re-sealable package without any oil. I think either form will work. If your dry-packed tomatoes are too hard to chew easily, you may be able to soften them by soaking them in boiling water for 30 minutes or so.
And using that good imagination of yours on this one could lead to any number of variations. When the days get warmer, I’d like to try this as a cold salad with the oil turned into a dressing by merging it with some vinegar. I’m also wondering if Roasted Cherry Tomatoes would be a good replacement for the sundried tomatoes. Perhaps the tale of these very simple beans can live on as a Choose Your Own Adventure story. Perhaps just being very simple and extremely delicious is enough.
White Beans with Sundried Tomatoes and Olives
I used unsalted beans in this recipe. If you are using canned beans you may want to use the lesser amount of salt. Taste after adding the olives to determine if more salt is needed.
4 cloves garlic, finely chopped
3 cups white beans, drained (and rinsed if canned), about 2 16-ounce cans
¼- ½ teaspoon coarse salt, to taste
a few grinds of black pepper
¼ cup chopped soft sundried tomatoes
¼ cup chopped kalamata olives
½ cup finely chopped parsley
1. Pour the oil in a large skillet. Warm over low heat. Add the garlic and cook very gently, stirring frequently, until just beginning to brown.
2. Add the remaining ingredients and cook until the parsley is well wilted and the dish is warm throughout, about 5 minutes. Serve warm.
Makes about 4 main-dish servings.
Other recipes like this one: White Beans with Arugula and Sun-Dried Tomatoes (I had completely forgotten about this recipe, which is quite similar); White Beans with Sage and Garlic; White Bean Soup with Fresh Herbs
One year ago: Roasted Meyer Lemon Chutney