Cannellini Beans with Basil and Fresh Tomato:

1 tbsp olive oil
½ cup finely chopped white onion, about 1 medium
½ cup seeded, deveined and chopped red bell pepper
2 15-oz. cans Italian cannellini beans, well rinsed and drained
½ cup vine-ripened tomato seeded and chopped
1 tsp minced fresh garlic
1½ tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tsp chopped fresh thyme
½ tsp sea salt
1/8 freshly ground black pepper
2 tbsp fresh basil, chopped

Heat the olive oil in a medium sauté pan over medium-high heat. Add the onion and cook until soft, about three min. Add the red pepper and cook 3 minutes more. Place the beans in the pan and toss to coat with the vegetables. Add the tomato and heat slightly. Remove from heat.

In a medium bowl, combine the garlic, vinegar, and fresh thyme. In a thin stream add the olive oil, beating constantly. Toss with the bean mixture. Season with salt and pepper. Serve warm, garnished with basil.

TIP: Pour the beans into a colander and rinse with cold water until the foam dissipates.

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