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White Beans with Tomato, Basil & Parmesan by

Source: Reader's Digest I Love Tomatoes


1 tablespoon olive oil
3 cloves garlic, minced
3 cups cooked navy beans, Great Northern beans, or cannellini (white kidney beans)
1 large tomato, chopped (1 1/2 cups)
1/4 cup minced fresh basil or parsley
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice

Optional garnish: basil leaves


1. In a 12 inch nonstick skillet, heat the oil over low heat. Add the garlic and cook, stirring occasionally, until lightly colored and fragrant, about 4 minutes.

2. Stir in the beans, tomato, and minced basil and cook until heated through and the tomato has released its juices, about 7 minutes. Stir in cheese and lemon juice. Serve hot or at room temperature. (Will keep, refrigerated, for 2 days.) Garnish with the basil leaves if desired.

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