White Beans with Roasted Vegetables:
2 cups white beans (already cooked and drained)
2 tomatoes, diced
Basil to taste
salt, pepper, to taste
1/3 c. water or vegetable soup stock
Bring to a boil, then simmer, stirring occasionally, with a large wooden spoon. You don't want to break or mash the beans while doing this.
While this cooks, prepare the pan-roasted vegetables
1 med. onion, diced coarsely
4 cloves garlic, diced or chopped
2 carrots, sliced thinly
1 red pepper, diced
Heat olive oil in skillet, and cook all the diced/chopped/sliced veggies
When the tomatoes are all soft and fully cooked, combine the bean/tomato mixture with the roasted vegetables.
I served this with roasted potatoes and a few fresh vegetables. You could serve it with rice, or with some crusty bread for a rustic sort of dinner...