White Bean Sauté

• 3 Tablespoons Extra Virgin Olive Oil
• 1 whole Large Sweet Onion, Chopped (Vidalia Would Be Yummy.)
• 3 whole Garlic Cloves, Minced
• 15 ounces, weight Can Of Cannellini Beans (or Other White Bean)
• 1 teaspoon Fresh Tarragon, Chopped (thyme Would Make A Good Substitute; If Using Dried Herbs, Use 1/4-1/2 Teaspoon)
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 3 Tablespoons White Wine (I Used A Pinot Grigio But Any White Wine Would Work Fine.)

1. Begin by heating the olive oil in a saute pan or skillet over medium heat.
2. When the oil is ready, add the chopped onion and garlic, and saute for about 5-7 minutes. Be careful not to let the garlic burn. Adjust the heat if necessary.
3. Next, add the white beans, tarragon, salt and pepper. Saute for another 3-5 minutes or so. When sauteing the beans, use a gentle hand so as not to mash the beans up to mush.
4. When the pan begins to "dry up" (again, I'm not a professional chef, so I don't know what the proper terminology is), add the white wine. Continue to saute for another four minute or five minutes, or six minutes ... or however long it takes for the wine to reduce down and the beans to be cooked to your liking. Taste a bean. If you like it, then it's done.

olive oil, sweet onion, garlic, beans, fresh tarragon, ubc, ubc, white wine

Taken from tastykitchen.com/recipes/sidedishes/white-bean-saute/ (may not work)