One of my absolute favorite culinary partners in crime is one of my best friends in general: the awesome Devin Barletta. This girl loves experimenting with food just as much (if not more) as me. She was the friend who would come over during high school and ask my mom if she could help cook instead of hang out with me… the friend who would totally understand how excited I can get about a new spatula… and the friend who loves to make messes with me out of just about anything in the kitchen (seriously… chocolate, hummus, tomato sauce… you name it, we’ve had to Shout it out on both of our clothes at one point).
This is a first for Total Noms- not only is this not an original recipe from me, but I didn’t have a single role in creating this beautiful meal at all! That honor goes to Miss Devin, who fed us all one night at our friend’s. I did, however, get to enjoy it very much, and cleaned my plate in the process
The great thing about this meal is that it is entirely vegetarian- but if you want to add meat, Devin also shows how you can incorporate sausage into this as well. The resulting sauce can be served over pasta, or even eaten as a soup if extra broth is added. Either way, its delicious and super flavorful.
- 1 15 oz can of White or Cannellini beans (drained and rinsed of canning liquid)
- 1 12 oz can of canned cherry tomatoes
- 2 large cloves garlic sliced
- 1 red bell pepper chopped
- 2 yellow onions chopped
- 1-2 cups vegetable/chicken broth
- 1 sprig fresh rosemary
- 1 teaspoon red pepper flakes
- 3 tablespoons olive oil
- Optional: One sweet Italian sausage link removed from casing
- In a large pot (heavy bottomed if available) heat one tablespoon olive oil over medium heat. Add sliced garlic stir until aromatic then add chopped onions and red bell pepper. (Sausage should be added at this point with the pepper and onions. The raw sausage needs to be broken up into small bits in pot using a spoon) Cook for 2-3 minutes until pepper and onion are soft.
- Add white beans and cherry tomatoes with the tomato liquid. Stir in red pepper flakes and one cup of vegetable broth. Remove fresh rosemary from the sprig and add to pot. Cover pot and let the liquids come to a boil.
- Once at a boil lower heat to medium low and let simmer together for 15 minutes stirring occasionally. When done beans will have partially incorporated into the sauce. Turn off heat and add last 2 tablespoons of olive oil lightly stirring it in.
- Optional: To eat as soup or stew add the second cup of broth at the end.
Devin served this over tri-color fettucine, with sauteed spinach alongside. Delicious!