| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Appetizers | 1 | Servings |
INGREDIENTS
| 2 | cn | (15 oz) garbanzo beans |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Dried rosemary; crushed |
| 1/4 | c | Olive oil |
| 2 | tb | Wine vinegar |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
In saucepan combine undrained beans, garlic, rosemary, and 1 cup water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes. Drain. In screw-top jar combine oil, vinegar, salt, and pepper; cover and shake well. Pour over beans; toss to coat. Cover and refrigerate several hours or overnight; stir occasionally. To serve, drain beans and use as part of an antipasto tray. Makes about 3 1/2 cups. NOTES : Garbanzo beans (chick-peas) are called ceci beans in Italy. Recipe by: Better Homes and Gardens Italian Cookbook Posted to TNT Recipes Digest by Barb <markbarbian@EOSinc.com> on Mar 06, 1998
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