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Oct 6, 2009

Tuscan White Bean Salad

1 Medium onion, thinly sliced
2 Cloves garlic, minced
2 Tbsp. olive oil
1 19-oz. can cannellini beans, rinsed and drained
1 14 1/2-oz. can whole tomatoes, cut up
1 Tsp. poultry seasoning
1/3 Cup red wine vinegar
Garlic bread (optional)

In a large skillet cook onion and garlic in hot oil until tender. Stir in beans, undrained tomatoes, and poultry seasoning. Bring to a boil; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
Stir in vinegar and salt and pepper to taste. Cook, uncovered, about 5 minutes more or until desired consistency. Serve with garlic bread, if desired