2 tablespoons olive oil
2 cloves garlic, minced
1/2 yellow onion, chopped
1 carrot, peeled and finely chopped
1 rib celery, finely chopped
1 teaspoon salt
28-ounce can whole peeled Roma tomatoes, with tomatoes roughly chopped, liquid reserved
1/4 cup chicken or vegetable stock
1/2 cup dry white wine
1/4 cup heavy cream
2 to 4 cups cooked Rancho Gordo Royal Corona beans
Fresh flat-leaf parsley for garnish, chopped
Extra-virgin olive oil
Serves 2 to 4
In a large skillet over medium high heat, saute the garlic, onion, carrot and celery in the olive oil until soft, 8 to 10 minutes, stirring occasionally. Salt. Add the tomatoes and their liquid and cook for another 10 minutes. Stir in the stock and wine. Add the cream and gently cook another 5 minutes. Check for seasoning and add more salt if necessary.
Divide the beans among bowls and top with the sauce. Sprinkle parsley over the top and finish with a drizzle of olive oil.