A variant on a recipe from Vegetarian Times, this is a pretty quick meal to make. The original had peppers, which I dislike in some cases, so I focused on tomatoes.
2 Tbsp Olive Oil
1 medium-large sweet yellow onion, diced
1 Tbsp crushed garlic (about two cloves)
1 can (14 1/2 oz) diced tomatoes or equivalent (A bit over 1 1/2 cups), drained.
1 can (14 oz), about 1 1/2 cups, low-sodium vegetable broth
1 can (14 oz) low-sodium white beans, drained and rinsed.
1/2 tsp black pepper
1/2 tsp crushed, dried rosemary
1 Tbsp balsamic vinegar
- Saute onion and garlic in olive oil until onion starts to soften.
- Add tomatoes. Saute until onions are soft.
- Add broth, beans, black pepper, rosemary, stir.
- Bring to boil, then simmer, covered, for 10 minutes, stirring occasionally.
- Add balsamic vinegar, stir in. Cook another minute
The taste is interesting in a good way – the rosemary and pepper produce a fascinating combination that I can only describe as a kind of “spicy, woody flavor” that I’m digging – and the scent is amazing. The onions came out a bit undercooked for my taste so I think I may need to cook them more before the tomatoes are added. It was a little light though, and I suspect the low sodium ingredients may have made it too unsalty – a quick dash of salt does wonders. The vinegar added a good kick, but I think red wine vinegar may be more appropriate. Debating some thyme.
So the result is pretty good – next time I’ll watch how I cook the onions and try red wine vinegar. Not going to mess with the salt quite yet – doing it to taste seems more appropriate since I like to cook low sodium.
This is one I want to stick with because for a quick-to-make dish, it has a pleasing, exotic taste. Just have to tweak it a bit.
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.