This is a delicious and easy dish with Mediterranean flavors: https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato?smid=ck-recipe-iOS-share
Our modifications: first, we increased the onion to one medium and one small, which we sliced along the grain. We cooked the onions in 2 Tbsp olive oil until caramelized, and we set aside 1/3 of them for garnish. Second, we used no-salt canned cannelini beans (rinsed and drained). Third, in addition to one chopped medium-large fresh vine-ripened tomato, we added 2 Tbsp tomato paste to the oil prior to adding liquid. Third, although this recipe is vegetarian, we used 1/2 cup Better than Bouillon chicken broth instead of water. Fourth, in addition to lemon zest, we added juice from one medium lemon. Finally, we drizzled olive oil over the finished dish and served with toasted slices of pain de campagne. This was very tasty and satisfying. (Jan. 2023)
Cooking Adventures 