Yield: 4 Servings
|1 teaspoon||Olive oil|
|1 medium||Red bell pepper, seeded and cut into strips|
|2 teaspoons||Finely chopped garlic|
|1 pinch||Curshed red pepper flakes|
|8||Broccoli spears, cut into bite-sized pieces and steamed|
|2 cups||Cauliflower florets, cut into bite-size pieces and steamed|
|1 pounds||Drained rinsed cooked cannellini (white kidney) beans|
|Freshly ground pepper|
|Salt (optional-I used Mrs. Dash)|
1. In 10" nonstick skillet, heat oil over med-high heat; add bell pepper.
Saute, stirring, until bell pepper begins to brown about 4-5 minutes. Add garlic and red pepper flakes; saute 30 seconds. Add broccoli and caulifower, saute until garlic is pale gold, about 2-3 minutes.
2. Add beans, tossing until heated, about 4 minutes. Season to taste with salt (optional) and pepper.
Posted to Digest eat-lf.v096.n208 Date: Sun, 3 Nov 1996 14:50:21 -0800 From: Jean.E.Mulrenan⅒@... (Jean E. Mulrenan)