Canned beans are one of the few canned foods I really like, and I often use them instead of dried beans in soups, stews, and even salads to save on soaking and cooking time.
In this easy recipe, I braise cannellini beans with onions, garlic, and a hint of tomato, and throw in arugula for an earthy flavor and silky texture.
04Add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft.
05Stir in the pepper and parsley and cook 1 more minute.
06Fold in the rinsed and drained beans, and then stir in the tomato paste.
07Add enough cool water (or chicken broth if you happen to have it on hand) to cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of your pot).
08Season with the salt and bring to a gentle boil, uncovered.
09Cover and lower the heat to medium-low; cook for 5 minutes.