| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | New, Vegtime5 | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Sun-dried tomatoes, not |
| oil-packed | ||
| 1 | T | Olive oil |
| 1 | Yellow onion, diced | |
| 3 | Cloves garlic, minced | |
| 3 | 15 oz cans cannellini beans | |
| rinsed & drained | ||
| 1/4 | c | Water |
| 1/2 | t | Ground sage |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/4 | t | Dried red pepper flakes |
| 1/3 | c | Fresh basil, chopped |
INSTRUCTIONS
In small bowl, soak tomatoes in enough warm water to cover until soft, about 1 hour. Drain; coarsely chop. In saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is soft and translucent, about 4 minutes. Add beans, tomatoes, water, sage, salt, black pepper and red pepper flakes; cook for 10-15 minutes. Stir in basil; remove from heat. Keep warm until ready to serve. Makes 6 servings, 3 grams of fat per 1-1/2 cup serving. | Recipe by: November 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 211.9mg
Potassium: 1725.5mg
Carbohydrates: 56.6g
Fiber: 15.2g
Sugar: <1g
Protein: 22g