| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
New, Vegtime5 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Sun-dried tomatoes; not oil-packed |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Yellow onion; diced |
| 3 |
|
Cloves garlic; minced |
| 3 |
|
15 oz cans cannellini beans; rinsed & drained |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Ground sage |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
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
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