Braised beans

I love beans! But sometimes I don't have the time or patience for them to cook fully. This lil dish uses canned beans to help save some time. People may call this cheating, but I call it delicious. This goes great on toasted bread (as suggested by Mr. Oliver) or as a side. Enjoy!

Ingredients

* 1 8oz can of beans (I like Cannellini beans)
*1 serving of white wine - about 1/3 cup (chardonnay is nice)
* half a hand full of shredded Parmesan or another hard cheese.
* 2 cloves of garlic
* 3-5 fresh rosemary leaves
* 1 bay leaf
* a pinch of dried chili flakes
* Salt for seasoning
* Olive Oil

2 cups

Directions

Prep:

Chop up your garlic and rosemary, and then set aside.

Then open your beans, drain them, rinse them, and set aside.

Cooking:

Heat up a non-stick skillet to med-high heat. Put enough olive oil in to lightly coat the bottom of the pan.

Then toss in your chili flakes, bay leaf, chopped garlic and rosemary, and rinsed beans. Mix with a spoon or do a fancy chef toss with the pan. Cook for about a 1-3 minute, or till the beans start to brown a little.

Then pour your wine in to the mix. The liquid should cover the beans. If it doesn't, even it out with some water. Lower the heat to Medium and let your beans simmer and soak up the goodness.

When half of liquid has reduced, add the Parmesan. Stir and cook for another 1-3 minutes. When most of the liquid has reduced, remove the bay leaf and throw away. Season the beans to taste and serve right away.

You can also top off the bean with a little splash of good quality olive oil before serving too.

20 minutes