Cannellini Bean Stew

This is an awesome dish for those cold winter nights. But I eat it anytime because I keep my apartment as cold as meat locker (I’m a polar bear in real life). What’s even better is, this thing is ridiculously easy to fix.

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4 | Difficulty: Easy


2 16 oz cans Cannellini Beans, drained
1/4 cup Olive Oil
2 tbsp Parsley, chopped
4 cloves Garlic, minced
1 sprig fresh Thyme
1 28oz can Plum Tomatoes, drained and cut into bite sized pieces.
1 tbsp Freshly ground black pepper.


1. Heat olive oil in a medium pot over medium heat.

2. Add parsley, garlic and whole sprig of Thyme. Cook for 30 seconds to 1 minute to infuse the oil.

3. Add beans and tomatoes, season with pepper. Cook for 20 minutes.

Remember to remove sprig of Thyme before serving.
Serve with additional pepper, to taste, and Rustic Italian Bread if desired.


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