Hearty tomato and bean pan

Name: Hearty tomato and bean pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 glass (370 ml, 350 g) large white butter beans; 1 kg Tomatoes; 250 g Courgette; 6 Shallots; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 150 g Cabanossi; 100 ml White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS dried herbs of Provence

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 glass (370 ml, 350 g) large white butter beans
1 kg Tomatoes
250 g Courgette
6 Shallots
1-2 Garlic cloves
2 TABLESPOONS Olive oil
150 g Cabanossi
100 ml White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS dried herbs of Provence

Directions

1
Drain the beans, rinse with cold water and drain. Wash, clean and slice the tomatoes. Clean, wash and chop the zucchini. Peel shallots and cut into slices. Peel garlic and chop finely.
2
Steam shallots, garlic and zucchini in hot oil for 5 minutes. Cut cabanossi into slices. Add to the zucchini with the beans and tomatoes. Pour on white wine and braise for about 10 minutes. Season with salt, pepper and herbs of the procenûe