| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 1 | T | Plus |
| 1 | t | Olive oil |
| 1 | Red bell pepper, seeded and | |
| cut into strips | ||
| 2 | t | Finely chopped garlic |
| 1 | pn | Curshed red pepper flakes |
| 8 | Broccoli spears, cut into | |
| bite-sized pieces and | ||
| steamed | ||
| 2 | c | Cauliflower florets, cut |
| into bite-size pieces and | ||
| steamed | ||
| 1 | lb | Drained rinsed cooked |
| cannellini white kidney | ||
| beans | ||
| Freshly ground pepper | ||
| Salt, optional-I used Mrs. | ||
| Dash |
INSTRUCTIONS
In 10" nonstick skillet, heat oil over med-high heat; add bell pepper. Saute, stirring, until bell pepper begins to brown about 4-5 minutes. Add garlic and red pepper flakes; saute 30 seconds. Add broccoli and caulifower, saute until garlic is pale gold, about 2-3 minutes. Add beans, tossing until heated, about 4 minutes. Season to taste with salt (optional) and pepper. Posted to Digest eat-lf.v096.n208 Date: Sun, 3 Nov 1996 14:50:21 -0800 From: Jean.E.Mulrenan.1@nd.edu (Jean E. Mulrenan)
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Nutrition (calculated from recipe ingredients)
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Calories: 590
Calories From Fat: 26
Total Fat: 3g
Cholesterol: <1mg
Sodium: 231.3mg
Potassium: 2809.4mg
Carbohydrates: 104.9g
Fiber: 28.7g
Sugar: 2g
Protein: 39.8g