Cannellini Beans With Tomatoes

• 1 onion (3/4 lb.), peeled and chopped
• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 4 or 5 Roma tomatoes (3/4 lb. total), rinsed, cored, and chopped
• 4 cans (15 oz. each) cannellini (white) beans, drained
• 1 teaspoon fresh rosemary leaves, chopped, or dried rosemary, crumbled
• Salt and pepper

1. In a 4- to 5-quart pan over medium-high heat, stir onion, garlic, and oil often until onion is slightly browned, about 10 minutes.
2. Set aside 1/2 cup of the tomatoes and add the remainder to onion mixture. Stir often until tomatoes begin to soften, about 4 minutes.
3. Add beans and rosemary and stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water and bring to a simmer. Pour into a bowl and sprinkle with reserved tomatoes. Season to taste with salt and pepper.

onion, garlic, olive oil, tomatoes, cannellini, rosemary, salt

Taken from www.myrecipes.com/recipe/cannellini-beans-with-tomatoes (may not work)