Yield: 4 servings
Measure | Ingredient |
---|---|
4 teaspoons | Olive Oil |
4 \N | Plum Tomatoes; seeded and chopped |
1 \N | Onion; minced |
2 tablespoons | Fresh Sage Or 1 Tsp Dried |
1 \N | Garlic Clove; minced |
¼ teaspoon | Salt |
¼ teaspoon | Freshly Ground Pepper |
1 \N | 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.