Beans with Caramelized Onions in Tomato Chile Oil
Flavorful and filling, this is one of my favorite sides ever. I always make a little extra to serve with eggs in the morning!
Yield: Several Days Worth of Beans
Active Time: 10m
Total Time: 15m
INGREDIENTS:
- 1 Tbsp Olive Oil
- 1 red onion or 4 shallots, thinly sliced
- 3 cloves of garlic, thinly sliced
- 3 cans of white beans, drained and rinsed (Great Northern, cannellini, butter beans)
- 3 Tbsp harissa or tomato paste
- 1 Tbsp lemon juice (freshly squeezed!)
- Red pepper flakes or hot sauce to taste (optional)
RECIPE:
1) Heat oil in a skillet or dutch oven over medium heat.
2) Add onion and garlic, season with salt and pepper, and cook until onions are soft and starting to caramelize, about 8 minutes.
3) Add harissa or tomato paste with red pepper flakes if using, and cook until it becomes a nice brick color, about 2-3 minutes.
4) Add drained and rinsed beans and stir to combine. Season with salt and pepper, add lemon juice, and stir. Add more salt, pepper, lemon juice, or red pepper flakes as needed.
5) Enjoy!
Helpful Notes:
These beans are so versatile, and make excellent leftovers. I’ve had them with pasta, served on toast with a fried egg on top, or just in a bowl by themselves with tortilla chip crumbs, sour cream, and hot sauce (don’t judge!).