Yield: 1 Servings
|1 can||(19 oz) cannellini beans or one 16 oz. can great northern beans, rinsed and drained|
|1 can||(14 1/2 oz) Italian-style or pasta-style tomatoes|
|1 tablespoon||Balsamic vinegar|
|1 teaspoon||Fresh -or-|
|½ teaspoon||Dried rosemary, crushed|
|½ teaspoon||Crushed red pepper|
|\N \N||Cracked black pepper (optional)|
|\N \N||Fresh rosemary (optional)|
In return, here's what I made for dinner last night, cut out of Better Homes and Gardens:
In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary and red pepper; heat to boiling. Serve with a slotted spoon. If desired, sprinkle with black pepper; garnish with rosemary. Makes 3 cups.
Note: I took advantage of all the liquid and served it over orzo. It made 2 good size servings.
Posted to EAT-L Digest 05 Sep 96 From: Cheryl Mainard <cmainard@...> Date: Thu, 5 Sep 1996 13:08:15 -0500