Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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