| 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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