Tomatoes and Beans

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1/2 teaspoon salt
• 1 1/2 cups cherry tomatoes, halved and seeded
• 1 cup chicken broth
• Freshly ground black pepper to taste

Directions

Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.

Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.