TUSCAN CANNELINI BEANS

INGREDIENTS: SERVES 2

●  2 Tablespoon(s) Extra Virgin olive oil (your best)
●  2 large cloves of garlic, finely chopped
●  1 Teaspoon(s) dried oregano
●  1 Teaspoon(s) dried basil
●  2 Teaspoon(s) jarred pesto sauce, I like Classico®
●  2 anchovy filets,  diced fine or 1 Teaspoon(s) anchovy paste
●  ½ cup canned diced tomatoes (I like Fire Roasted) or 2 Tablespoon(s) sun dried tomatoes, diced
●  1 (16 ounce) can cannellini beans, rinsed and drained,  or use red or white kidney beans,  or Great Northern
●  ¼ teaspoon salt
●  black pepper to taste
●  1 tablespoon finely chopped Italian parsley
●  2 Teaspoon(s) balsamic vinegar
●  Parmigiano-Reggiano or pecorino Romano cheese for topping, if desired

DIRECTIONS: 

1. In a medium saucepan heat the oil over medium-low heat. Sautè the garlic until the garlic turns golden, about 5 minutes.

2. Add the tomatoes,  anchovies,  basil, pesto, and oregano.

3. Raise the heat to medium. Cook, stirring occasionally 5 minutes longer.

4.  Add the beans, salt and pepper.

5. Reduce the heat, and simmer, stirring occasionally, for about 5 minutes. 

6. Stir in the parsley and vinegar. 

7. Top with Parmigiano-Reggiano or pecorino Romano cheese 

8. Serve with a good Italian “Red” and lots of crust Italian bread or foccacia to sop up the sauce.


COOKS NOTE* 
If you have some leftover calamari or grilled octopus in the fridge,  it would make a delicious addition to this dish.  I've even used some leftover Italian sausage or meatballs.