3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
½ medium onion, minced
1 small carrot, peeled and grated
One 18.3 ounce jar jovial diced tomatoes
1¼ teaspoons fine sea salt
½ cup water
In a large skillet, bring 5 cups of water to a boil. Add the beans and blanch for 5 minutes. Drain the beans and set aside. In the same skillet, sauté the oil, onion, and carrot on medium-low heat for 2 minutes. Add the tomatoes and salt. Gently stir in the beans and cook over medium heat for 5 minutes. Add the water to skillet. Lower the heat and cook until the beans are soft, about 20 minutes. The cooking time will depend on how fresh your beans are. Let stand at room temperature for 5 minutes, then serve. This dish is also really delicious cold.