| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(19 oz) cannellini beans or one 16 oz. can great northern beans, rinsed and drained |
| 1 |
cn |
(14 1/2 oz) Italian-style or pasta-style tomatoes |
| 1 |
tb |
Balsamic vinegar |
| 1 |
ts |
Fresh -or- |
| 1/2 |
ts |
Dried rosemary, crushed |
| 1/2 |
ts |
Crushed red pepper |
|
|
Cracked black pepper (optional) |
|
|
Fresh rosemary (optional) |
INSTRUCTIONS
In return, here's what I made for dinner last night, cut out of Better
Homes and Gardens:
In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary
and red pepper; heat to boiling. Serve with a slotted spoon. If desired,
sprinkle with black pepper; garnish with rosemary. Makes 3 cups.
Note: I took advantage of all the liquid and served it over orzo. It made 2
good size servings.
Posted to EAT-L Digest 05 Sep 96
From: Cheryl Mainard <cmainard@ARTIC.EDU>
Date: Thu, 5 Sep 1996 13:08:15 -0500
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”