White Beans, Tomato and Grilled Baguette
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 2 tablespoons olive oil, plus more for baguette
  • ½ cup white onion, diced
  • 4 garlic cloves, minced
  • A few sprigs of fresh thyme, leaves removed from stem and chopped fine
  • ¼ cup chapped sundries tomatoes in olive oil (including 1 to 2 tablespoons of the oil)
  • ½ cup white (dry rose works too) wine
  • 1 cup crushed tomatoes
  • 2 15oz. cans cannellini beans/white navy beans
  • 1 can chicken or vegetable stock concentrate
  • 1 baguette, cut lengthwise
  • A couple of pinches of dried oregano
  • Salt & Pepper
Instructions
  1. Heat olive oil in a dutch oven or other heavy bottomed pot. Add the onions, decrease heat to medium/high, season with salt and pepper and let the onions sweat out, about 5 minutes.
  2. Add the garlic, thyme, sun-dried tomatoes and a couple tablespoons of the sun-dried tomato oil to the pot. Cook for 30 seconds till fragrant.
  3. Add the wine and deglaze the pan by scraping any of the cooked-on bits. Let the wine cook off for a minute or two and add the crushed tomatoes, beans and broth concentrate. Season with salt and pepper to taste. Let the beans cook for 10 to 15 minutes. If the dish is too dry, you can add some water however be careful not to make it too liquid. You want it bread dipping consistency.
  4. While the beans cook, set your oven to broil with the rack set near the top of the oven. Slice a baguette lengthwise and drizzle with some olive oil. Broil till nicely browned, remove from the oven, season with salt, pepper and dried oregano. Serve the beans in a bowl with a chunk of the grilled bread. Enjoy!
Recipe by Blind Pig Farm at https://blindpigfarm.com/pantry-staples-for-the-win/