| Yield: serves 4 as a side dish, 2 as a main course | Time: 30 minutes |

This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.

Preparation:

Heat olive oil over medium heat and add garlic. Let cook for 1 minute, then add onion. Cook for about 5 minutes, stirring constantly until onions are translucent and aromatic.

Add a splash or two of red wine and cook down, then stir in tomato paste.

Add the beans and tomatoes, and a pinch each of salt and pepper.

Cook until the beans and tomatoes are heated through, then add the fresh herbs and salt and pepper to taste.

Ingredients:

2 tablespoon olive oil

4 cloves garlic, minced or chopped

½ medium white onion, chopped

Red wine (optional)

1 tablespoon + 1 teaspoon tomato paste

1 ½ - 1 ¾ cups cooked beans

1 15-ounce can of diced tomatoes or fresh diced tomatoes

1 T fresh oregano, chopped

1 T fresh thyme, chopped

Salt and pepper