Tuscan Beans And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | 1 | Servings | |
INGREDIENTS
| 1 | 19 oz cannellini beans or | |
| one 16 oz. can great | ||
| northern beans rinsed | ||
| and | ||
| drained | ||
| 1 | 14 1/2 oz Italian-style or | |
| pasta-style tomatoes | ||
| 1 | T | Balsamic vinegar |
| 1 | t | Fresh -or- |
| 1/2 | t | Dried rosemary, crushed |
| 1/2 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.7mg
Potassium: 132.5mg
Carbohydrates: 5.9g
Fiber: 1.4g
Sugar: 3.2g
Protein: <1g