Cannellini Beans with Balsamic Onions

Written by The Savvy Cookbook. Posted in Vegetarian.

Healthy Eating, The Savvy Cookbook,Living Healthy

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.


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.


Book Name: The Savvy CookBook
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