| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg03 |
4 |
servings |
INGREDIENTS
| 4 |
ts |
Olive Oil |
| 4 |
|
Plum Tomatoes; seeded and chopped |
| 1 |
|
Onion; minced |
| 2 |
tb |
Fresh Sage Or 1 Tsp Dried |
| 1 |
|
Garlic Clove; minced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Pepper |
| 1 |
|
16 Oz Can Cannellini Beans; rinse/drain |
INSTRUCTIONS
In a medium nonstick skillet, heat the oil. Saute the tomatoes, onion,
sage, garlic, salt and pepper until the sauce thickens, about 5 minutes.
Stir in the beans.
POINTS per serving:2
NOTES : This salad makes an ideal stuffing for peppers: Halve and seed
4 red bell peppers, then bake at 425 degrees until tender, about 30
minutes; drain any liquid from the peppers before stuffing them.
Recipe by: Sarah, Duchess of York
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