Sauteed Cannellini Beans

1/2 sweet bell pepper, finely chopped
1/2 medium onion, diced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken or vegetable stock
1 teaspoon herbes de provence
3 cups cooked cannellini beans
1/2 baguette, sliced and toasted, for serving

In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

4 servings
Prep & Cooking Time:
20 minutes
Skill Level: