WHITE BEANS WITH CARAMELIZED VIDALIA ONIONS & SUN-DRIED TOMATOES
Vegetables
Intermediate

WHITE BEANS WITH CARAMELIZED VIDALIA ONIONS & SUN-DRIED TOMATOES

Quick skillet of sweet onions, sun-dried tomatoes, and cannellini—serve as is or over pasta, rice, or bread.

"Simple, rustic, and full of flavor — just how Nonna used to make it." - Alexia

30 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 2 large Vidalia Onions (thinly sliced)
  • 2 cans Cannellini Beans (with liquid)
  • 15 Sun Dried Tomatoes (sliced thin)
  • Fresh Basil (for garnish)
  • Garlic Salt (to taste)
  • Garlic Powder (to taste)
  • Cracked Black Pepper (to taste)
  • Red Chili Flakes (to taste)
  • Extra Virgin Olive Oil
  • Water

Instructions

1

Caramelize the Onions

In a non-stick pan, add olive oil and the thinly sliced Vidalia onions. Season with garlic salt, garlic powder, and cracked black pepper. Cook on medium-low heat, stirring often, and add small amounts of water as needed until the onions are soft and golden brown.

2

Add the Sun Dried Tomatoes

Slice the sun dried tomatoes thin and add them to the pan. Add a bit of water to rehydrate them and sauté for a few minutes.

3

Add the Beans

Add in the cannellini beans along with their liquid. Stir to combine.

4

Season and Simmer

Season with red chili flakes, garlic salt, garlic powder, and cracked black pepper. Stir constantly and cook on low heat for about 10 minutes until the liquid reduces slightly.

5

Finish and Serve

Plate the beans and drizzle with olive oil. Garnish with fresh chopped basil. Serve as is, or over pasta, rice, or crusty bread.