| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
California |
Microwave, Side dishes, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Garlic clove — minced |
| 15 |
oz |
Canned white kidney beans |
|
|
(canellini) — drained |
| 1 1/2 |
ts |
Fresh oregano, sage or |
|
|
Rosemary — finely chopped |
| 2 |
tb |
Parsley — finely chopped |
| 1/2 |
c |
Tomatoes — chopped |
| 2 |
ts |
Red wine vinegar |
|
|
Freshly ground pepper — to |
|
|
Taste |
INSTRUCTIONS
1. In a small saucepan over medium heat, heat oil and garlic. Cook,
stirring, about 1 minute.
2. Add beans and herbs; cook to heat through.
3. Stir in parsley, tomato, and red wine vinegar. Cook about 30 seconds
longer. Season with pepper and adjust other seasonings to taste.
Microwave Version
1. In a casserole heat oil and garlic on 100% power 2 minutes.
2. Add beans and herbs; microwave on 100% power about 1 minute.
3. Stir in parsley, tomato, and red wine vinegar. Microwave on 100% power
20 to 30 seconds. Season with pepper and adjust other seasonings to taste.
Preparation Time: same as above.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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