Tuscan beans and tomatoes

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
Cracked black pepper (optional)
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

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