Adapted from Crabby Cook

1 large tomato
1 tbsp olive oil
1/4 cup finely diced yellow onion
1 clove garlic, minced
pinch red pepper flakes
1 15.5 oz can cannellini beans, drained and rinsed
a handful of fresh basil leaves, torn

Bring a medium saucepan of water to a boil. Place the tomato in the boiling water for about a minute. Remove with tongs and let cool enough to handle. Slip off the skin, then dice, reserving all the juices.

In a medium saucepan over medium heat, warm the oil, then cook the onion, garlic and pepper flakes until softened, about 3 minutes. Add the tomato (and juices) and beans, stir well to combine. Season with salt & pepper.

Bring the beans to a boil, reduce heat to low and simmer for 15 minutes.

Remove beans from heat. Allow to cool slightly and add torn basil leaves. Serve.

Makes 2 servings