Cannellini Beans with Balsamic Onions

This light summer stew of sorts makes the most of seasonal produce. The cherry tomatoes break down slightly into a barely cooked sauce to keep the dish fresh and quick. In the winter, use green or red cabbage in place of the beans and half a can of diced tomatoes in place of the cherry tomatoes.

Ingredients

1/2 cup / 2 3/4 oz / 75g string or green beans trimmed and cut into about 1 1/4 -inch lengths

1 tablespoon olive oil or canola oil

1 red onion, cut into 1/16-inch-thick slices

pinch of salt

2 tablespoons balsamic vinegar

1 cup/7oz/200g quartered cherry tomatoes

2/3 cup / 4 1/4 oz / 120g cooked cannellini (white kidney) beans, drained and rinsed

pinch of granulated sugar

handful of basil leaves, torn

Cooking Instructions

 In a small saucepan, cover the green beans with just-boiled water. Bring to a boil, then reduce the heat and simmer for 3 minutes. Drain and set aside.

 In a skillet, heat the oil over medium heat. Add the onion and salt and cook, stirring frequently, until the onion begins to darken in color. Splash in a few tablespoons of water and continue to cook, stirring, until the water has mostly evaporated. Add the balsamic vinegar and stir again.

 Add the cherry tomatoes and a few more tablespoons of water and cook 
until the water has evaporated and the tomatoes have softened, about 7 to 10 minutes. Stir in the cooked green beans and the cannellini beans and cook just until heated through, about 1 minute. Stir in the sugar and serve warm with the torn basil.