Name: White Bean Puttanesca
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 28 ounce canned tomatoes (whole, peeled); 0.25 cup olive oil; 5 cloves garlic cloves (thinly sliced); 0.33 cup kalamata olives (sliced in half); 2 tbsp capers (drained); 2 tsp miso paste yellow (mellow); 1 tsp fresh thyme (leaves or sub 0.5 teaspoon dried thyme); 0.5 tsp red pepper flakes; 46.5 ounces cannellini bean (drained and rinsed); null null salt (to taste); null null pepper (to taste); null null rice; null null polenta; null null bread (crusty); null null roasted vegetables

Instructions

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1

Drain the canned tomatoes (28 ounce) over a fine mesh sieve and discard the juice. Mash the drained tomatoes in a large bowl until bite-sized.
2

Warm the olive oil (0.25 cup) in a large sauté pan. Add garlic cloves (5 cloves), fry for 3 to 5 minutes until golden. Stir in kalamata olives (0.33 cup), capers (2 tbsp), miso paste yellow (2 tsp), fresh thyme (1 tsp), and red pepper flakes (0.5 tsp). Sauté for 1 to 2 minutes, mashing the miso paste.
3

Add the cannellini bean (46.5 ounces) and mashed [canned tomatoes] to the pan. Bring to a simmer, then reduce heat to medium and simmer for 10 to 15 minutes, stirring occasionally. Cover with a splatter guard if splattering occurs.
4

Remove from heat, season with [salt] and [pepper] to taste. Serve warm over [rice] or [polenta], or with [crusty bread] and [roasted vegetables]. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.