Beans Bretonne

• 3 tablespoons butter
• 2 large onions, chopped (about 3 cups)
• ½ cup dry white wine
• 1 pound tomatoes, peeled, seeded, and chopped (about 2 cups), or 1 14½-ounce can tomatoes, drained and chopped
• 2 garlic cloves, minced
• 6 cups cooked white beans, drained
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

1. Melt the butter over medium-low heat in a heavy bottomed 2-quart saucepan. Add the onions and cook until golden, about 5 to 10 minutes. Add the wine, tomatoes, and garlic. Bring to a boil, reduce heat to low, and cook 10 to 15 minutes, until a thick sauce forms.

2. Stir in the beans, season with salt and pepper, cover, and simmer for 15 minutes. Sprinkle with parsley.