When summer tomatoes abound, this delicious quick meal is perfect to use up some of the excess!
Ingredients
two 15 oz cans of white beans
half a yellow onion
2 tbsp extra virgin olive oil
4 cloves garlic
1 tsp paprika
0.25 tsp white wine
1 jalapeno pepper
0.5 cup roasted tomato sauce
za'atar for topping
crusty bread for serving
Preparation
Sautee the diced onions and jalapeno in the olive oil until softened. Stir in the crushed garlic and paprika, and heat for 30 seconds.
Add in the white wine and the beans. Season with salt and pepper, cover and simmer. Add a little more water as necessary, to get it to be a little bit saucy.
Roast the tomatoes in the oven for 20-30 minutes at 400F. Puree them in a food processor and season with salt and a crushed garlic clove. Drizzle on the beans and sprinkle the top with za'atar.
Serve with crusty bread!
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