| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | New, Vegtime5 | 6 | servings |
INGREDIENTS
| 1 1/2 | c | Sun-dried tomatoes; not oil-packed |
| 1 | tb | Olive oil |
| 1 | lg | Yellow onion; diced |
| 3 | Cloves garlic; minced | |
| 3 | 15 oz cans cannellini beans; rinsed & drained | |
| 1/4 | c | Water |
| 1/2 | ts | Ground sage |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Dried red pepper flakes |
| 1/3 | c | Fresh basil; chopped |
INSTRUCTIONS
In small bowl, soak tomatoes in enough warm water to cover until soft, about 1 hour. Drain; coarsely chop. In saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is soft and translucent, about 4 minutes. Add beans, tomatoes, water, sage, salt, black pepper and red pepper flakes; cook for 10-15 minutes. Stir in basil; remove from heat. Keep warm until ready to serve. Makes 6 servings, 3 grams of fat per 1-1/2 cup serving. | Recipe by: November 1996 Vegetarian Times Converted by MM_Buster v2.0l.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”