|4 teaspoons||Olive Oil|
|4||Plum Tomatoes; seeded and chopped|
|2 tablespoons||Fresh Sage Or 1 Tsp Dried|
|1||Garlic Clove; minced|
|¼ teaspoon||Freshly Ground Pepper|
|1||16 Oz Can Cannellini Beans; rinse/drain|
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 Converted by MM_Buster v2.0l.
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