Wednesday, November 18, 2009

Italian White Beans

Italian White Beans
From Cooking Light

1 1/2 tablespoons olive oil
1 cup finely chopped onion
1/8 teaspoon crushed red pepper
4 garlic cloves, minced
1 bay leaf
1 tablespoon water
2 (16-ounce) can Cannelini Beans, Great Northern or navy beans, rinsed and drained
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add red pepper, garlic, and bay leaf; sauté 3 minutes. Stir in water and beans. Cook 3 minutes or until thoroughly heated. Stir in vinegar, salt, and black pepper. Discard bay leaf.

Yield: 4 servings (serving size: 1/2 cup)

Serve with Creamy Sage & Parmesan Polenta

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