Marinated ceci beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (15 oz) garbanzo beans |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Dried rosemary; crushed |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Wine vinegar |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
In saucepan combine undrained beans, garlic, rosemary, and 1 cup water.
Bring to boiling. Reduce heat; cover and simmer for 15 minutes. Drain. In screw-top jar combine oil, vinegar, salt, and pepper; cover and shake well.
Pour over beans; toss to coat. Cover and refrigerate several hours or overnight; stir occasionally. To serve, drain beans and use as part of an antipasto tray. Makes about 3½ cups.
NOTES : Garbanzo beans (chick-peas) are called ceci beans in Italy.
Recipe by: Better Homes and Gardens Italian Cookbook Posted to TNT Recipes Digest by Barb <markbarbian@...> on Mar 06, 1998