Stewed Cannellini Beans

This side dish is a favorite to accompany leg of lamb. But it also could be a great vegetarian meal, served over rice - just use wine or veggie broth instead of chicken broth.

1 cup diced onion

2 cloves garlic, minced

1 Tbsp fresh rosemary, minced

1/2 can petite diced tomatoes

1 cup chicken broth

2 cans cannelloni beans, 1 drained, the other not

Sauté the onions in a medium pot for about 10 minutes, until nicely browning and softened. Add the garlic and rosemary and cook another 2-3 minutes. Add the tomatoes and cook 5 minutes over medium-high heat.

Add the broth and the beans and bring to a gentle boil.

Reduce heat to a simmer, stir, and cook for about 15-20 minutes to meld flavors and soften the beans. Season with salt and pepper to taste.

Serves 6-8 as a side.

Cook's Note: I made this side for Easter dinner to accompany roast leg of lamb, served for Easter dinner at our sister in law's horse farm in Virginia.

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